Lebanese tabbouleh with bulgur and parsley
Ah, Lebanese tabbouleh... that fragrant salad that instantly takes me back to summer evenings at my grandmother's. She always said: 'Parsley must be king, bulgur just a discreet guest.' That's the subtlety of this dish: generous fresh herbs, juicy tomatoes, a tangy squeeze of lemon. Made with love, this tabbouleh is a festival of freshness, perfect alongside skewers or as a light starter. Every bite is a journey to Lebanon.
Ingredients
- bunch of fresh flat-leaf parsley2 large
- fine bulgur (coarse grain)30 g
- ripe tomatoes4
- spring onions2
- fresh lemon juice2 tablespoons
- extra virgin olive oil3 tablespoons
- fine salt1/2 teaspoon
- ground black pepper1/4 teaspoon
- fresh mint (optional)a few leaves
Nutrition
Instructions
- 1
Rinse the bulgur in cold water, drain, and soak in a bowl of warm water for 10 minutes. Drain again and press to remove excess water.
- 2
Wash and dry the parsley. Remove hard stems and finely chop the leaves with a knife (not a blender). Do the same with the mint if using.
- 3
Cut the tomatoes into small dice, removing seeds if too juicy. Finely slice the spring onions (white and green parts).
- 4
In a large bowl, mix together the chopped parsley, bulgur, tomatoes, and spring onions.
- 5
Add the lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning.
- 6
Let rest for 10 minutes at room temperature for flavors to blend. Serve chilled, garnished with mint leaves.
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