Here’s a greened-up version if the classic bulgur wheat salad, making it more herb-and vegetable-centric. The best tool for making this dish is a food processor that has a small bowl (or a mini food processor), so you can mince the parsley, mint, and scallions into a fine, feathery state with the push of a button.
Tabouleh will keep for up to a week if stored in a tightly covered container in the refrigerator. It tastes best after it has had a chance to sit for at least an hour, so the flavors can develop.
2 main-dish servings
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturegarlicky, herby, light
Type of Dishsalad
- ½ cup dry bulgur
- ½ cup boiling water
- 2 scallions, tips trimmed
- ½ cup (packed measure) fresh parsley
- 10 medium-size fresh mint leaves
- ½ teaspoon minced or crushed garlic
- ¼ teaspoon salt (or to taste)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small cucumber, seeded and finely minced (peeling optional)
- Haif a small bell pepper (a yellow or orange one, if possible), finely minced
- Freshly ground black pepper
- 1 medium-size ripe tomato, cut into tiny dice
Combine the bulgur and boiling water in a medium-size bowl, and cover the bowl with a plate. Let stand for 20 minutes.
Cut the scallions into large pieces (including the green parts) and place in the small bowl of a food processor (or in a mini food processor) with the parsley and mint, and chop until tiny. (Or, if you don’t have a food processor, use a sharp knife to do this job.)
Add the garlic, salt, half the olive oil, and half the lemon juice to the bulgur and stir well.
Stir in the minced herbs and all the other ingredients, including the remaining olive oil and lemon juice. Cover tightly and refrigerate until serving time.
2007 Tante Malka, Inc., and Walter Willett, M.D.