2000s Recipes + Menus
Lebanese Tabbouleh
Serves4 to 6 (side dish)
- Active time:40 min
- Start to finish:40 min
June 2002
A true Lebanese tabbouleh is almost pure green, more about the parsley than bulgur. Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix—just toss away the seasoning packet.
- 1/2 cup fine bulgur
- 3 tablespoons olive oil
- 1 cup boiling-hot water
- 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, cut into 1/4-inch pieces
- 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
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Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
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Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
*These long, narrow cucumbers are often marketed as “European” and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
- Keywords
- vegetarian,
- vegan,
- summer,
- herbs,
- salad
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