How to make it
5 steps. Take it one step at a time.
Place the fine bulgur
Place the fine bulgur in a small bowl and cover with the lemon juice. Let it sit for about 10–15 minutes until the bulgur softens and absorbs the juice.
10 minPrepare the herbs
While the bulgur is soaking, prepare the herbs. Wash the parsley and mint thoroughly and pat them very dry. Use a sharp knife to finely chop the leaves, avoiding the thick stems.
Finely dice the tomatoes and thinly slice the green onions
Finely dice the tomatoes and thinly slice the green onions.
Combine the chopped parsley, mint, tomatoes, and green onions
In a large mixing bowl, combine the chopped parsley, mint, tomatoes, and green onions. Add the softened bulgur (along with any remaining lemon juice).
Drizzle with olive oil
Drizzle with olive oil and season with salt and black pepper. Toss gently to combine everything evenly. Let the salad rest for 10 minutes before serving to allow flavors to meld.
10 min
A little kitchen wisdom
The secret to a great Tabbouleh is to ensure the parsley is bone-dry before chopping and to chop it by hand rather than using a food processor to avoid bruising the leaves. Traditional Lebanese recipes use much more parsley than bulgur.
