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
-
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.
-
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.