Tabbouleh
Total Time
30 Minutes, plus time for the bulgur to cool
Prep Time
25 Minutes
Cook Time
25 Minutes
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 1¼ cups water
- 1¼ teaspoons salt, divided
- 1 cup medium-grind (#2) bulgur wheat
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 1 small clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon honey
- ½ teaspoon freshly ground black pepper
- 1 English hothouse cucumber, halved, seeded, and finely diced
- 1 pint (10.5 ounces) cherry or grape tomatoes, halved
- ⅓ cup packed finely chopped fresh mint
- ½ cup packed finely chopped fresh flat-leaf parsley
- ⅔ cup thinly sliced scallions, light and green parts, from 1 bunch
How would you rate this recipe?
Preparation
Step 1
In a small pot, bring the water and ½ teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature.
Step 2
In a large bowl, whisk together the oil, lemon juice, garlic, cumin, honey, pepper, and remaining ¾ teaspoon salt.
Step 3
Add the bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Step 4
Save recipe for the next time?
Chef's notes
Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted.
Make-Ahead Instructions:
The salad can be made and refrigerated up to two days ahead of time.
