Tabbouleh
30m prep 0s cook 30m ready
6 to 8 servings Tabbouleh is a popular Middle Eastern salad loaded with fresh herbs. While it is usually eaten as part of a mezze spread (see About Party Platters), we also like to serve it as a tart, refreshing counterpoint to richly flavored meats like lamb.
Ingredients
- ¼ cup fine or medium bulgur
- 3 medium tomatoes, diced, or 12 ounces cherry tomatoes, halved
- Leaves from 2 bunches parsley (about 4 lightly packed cups), finely chopped
- 1 cup lightly packed mint leaves, finely chopped
- (1 cup chopped purslane)
- 4 green onions or ½ medium onion, finely chopped
- ⅓ cup lemon juice
- ⅓ cup extra-virgin olive oil
- ½ teaspoon salt
- (½ teaspoon ground allspice)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- (¼ teaspoon cayenne pepper)
- (Romaine or little gem lettuce leaves)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¼ cup fine or medium bulgur
- 3 medium tomatoes, diced, or 12 ounces cherry tomatoes, halved
- Leaves from 2 bunches parsley (about 4 lightly packed cups), finely chopped
- 1 cup lightly packed mint leaves, finely chopped
- (1 cup chopped purslane)
- 4 green onions or ½ medium onion, finely chopped
- ⅓ cup lemon juice
- ⅓ cup extra-virgin olive oil
- ½ teaspoon salt
- (½ teaspoon ground allspice)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- (¼ teaspoon cayenne pepper)
- (Romaine or little gem lettuce leaves)
Let's Cook
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Step 1.
Place in a small bowl: ¼ cup fine or medium bulgur
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Step 2.
Pour ½ cup boiling water over it and let stand for 30 minutes. Meanwhile, combine in a large bowl: 3 medium tomatoes, diced, or 12 ounces cherry tomatoes, halved; Leaves from 2 bunches parsley (about 4 lightly packed cups), finely chopped; 1 cup lightly packed mint leaves, finely chopped; (1 cup chopped purslane); 4 green onions or ½ medium onion, finely chopped
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Step 3.
Stir in the plumped bulgur along with: ⅓ cup lemon juice; ⅓ cup extra-virgin olive oil; ½ teaspoon salt; (½ teaspoon ground allspice); ¼ teaspoon ground cinnamon; ¼ teaspoon black pepper; (¼ teaspoon cayenne pepper)
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Step 4.
Toss to combine and season to taste. Serve in a bowl. If desired, surround with: (Romaine or little gem lettuce leaves)
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Step 5.
If using, spoon the tabbouleh onto the lettuce leaves to eat.
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