Real Tabbouleh

Ingredients

• ⅜ cup Bulgur wheat, fine grind
• 4 bunchs Flat-leaf parsley, very finely chopped
• ¾ cup Fresh mint, finely chopped
• 4 Roma tomatoes, diced small
• 4 Scallions (green onions), sliced thin
• 2 Lemon
• 5 tbsp Extra-virgin olive oil
• ¾ tsp Kosher salt
• ¼ tsp Black pepper

Method

1. Cover the fine bulgur with 1/2 cup of the diced tomatoes' juice and a squeeze of lemon. It softens in 20 minutes without any cooking at all.
2. Wash the parsley and dry it completely — a salad spinner, then a towel. Wet parsley makes watery tabbouleh.
3. Chop the parsley with the sharpest knife in the house, in a pile, without crushing it. Bruised parsley goes black and tastes of grass clippings.
4. Combine parsley, mint, tomatoes, scallions and softened bulgur.
5. Dress with the juice of both lemons, the olive oil, salt and pepper. Toss and let it sit 20 minutes before serving so the bulgur finishes softening in the dressing.
6. Taste again before it goes to the table. It should be startlingly lemony.

Notes

✨ The restaurant touch

Ratio is the whole argument. Herbs are the salad; the bulgur is a seasoning. A third of a cup for six people is not a typo.

🧒 For the kids

Most children find four bunches of parsley confrontational. Give them the tomato and cucumber on the side and let them try a spoonful.

🌿 From the garden

Four bunches of parsley is a genuine reason to grow it. Two plants of flat-leaf Italian will carry a household from June to hard frost.

🥡 Leftovers

Keeps 2 days; the parsley softens but the flavor holds.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.