Tabbouleh

Method

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1. Rinse the fine bulgur, then put it in a bowl with the diced tomatoes and their juices and half the lemon juice. Leave to soak for 20 minutes — no cooking required.

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2. Wash the parsley and dry it completely in a salad spinner and then on a tea towel. Wet herbs make watery tabbouleh.

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3. Strip the leaves from the thick stalks, gather them into a tight bundle, and chop very finely with a sharp knife. Never use a food processor.

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4. Chop the mint leaves the same way, at the last moment so they do not blacken.

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5. Combine the herbs with the soaked bulgur and tomato mixture and the spring onions.

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6. Dress with the olive oil, remaining lemon juice, salt, allspice and pepper, and toss gently with your hands.

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7. Taste and adjust — it should be sharp and green. Serve immediately with lettuce leaves for scooping.

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Chef’s Tips

• The ratio is the recipe: it should look overwhelmingly green, with the bulgur barely visible.
• Dress only when you are ready to eat; salt draws water out of the parsley within minutes.
• A sharp knife is essential — a dull one bruises the leaves and turns them black.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Arak, or a cold Lebanese white
• Serve as part of a mezze with hummus and kibbeh
• Excellent alongside grilled meat

Storage & Reheating

Best within an hour. Undressed components keep 1 day refrigerated separately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.