A staple in Middle Eastern and Mediterranean cuisines, tabbouleh salad is a love letter to fresh herbs. Just like , falafel, and other dishes from those regions, it has won the hearts of people around the world. This dish is the ultimate celebration of fresh, fragrant parsley, with mint and green onion playing supporting roles. A sprinkle of bulgur adds delicious texture to this scrumptious ! Tabbouleh is the burst of freshness that every mezze platter deserves and is also a perfect accompaniment to your favorite .

What is tabbouleh made of?

Tabbouleh is often made of finely chopped parsley, green onions, tomato (and sometimes mint) tossed with bulgur, olive oil, lemon juice, salt, and pepper.

This version adds crunchy cucumber and aromatic garlic to the mix. Some recipes call for warmer spices that are beloved in the Middle East such as cinnamon or allspice, but this salad favors a touch of smoky cumin.

What is bulgur wheat?

Bulgur wheat is parboiled cracked wheat. Because it is parboiled, it does not need to be cooked on the stove. Instead, you can just soak it in hot water for an hour and you'll be rewarded with a supremely fluffy grain great in all kinds of salads. It comes in coarse, medium, and fine grinds. This recipe calls for medium, but fine will also work! 

Can you make tabbouleh in advance?

Yes, you can. Because the watery seeds are removed from the tomato and cucumber, tabbouleh stays fresh for up to three days. This hearty salad stands apart from others because it can be fully dressed and refrigerated without losing its taste or turning soggy. These days, you can find tabbouleh all dressed up and ready to eat in the cold deli section of markets, nestled among the and However, making it at home is super easy and produces an even tastier tabbouleh!

3/4c.

medium-grind bulgur

3/4c.

boiling water

4c.

flat-leaf parsley, finely chopped (about 2 bunches)

1/2

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c.

finely chopped mint 

4

green onions, finely chopped

1

vine-ripened tomato, seeded and finely chopped

1/2

English cucumber, seeded and finely chopped

1/4c.

fresh lemon juice

2tbsp.

olive oil

1

garlic clove, grated

1/2tsp.

ground cumin

3/4tsp.

kosher salt

1/4tsp.

black pepper

Step 1To a medium heatproof bowl, add the bulgur and cover it with the boiling water. Cover and let stand for 1 hour. Fluff it with a fork.Step 2In a large bowl, combine the parsley, mint, green onion, tomato, cucumber, and bulgur. Step 3In a mason jar, combine the lemon juice, oil, garlic, cumin, salt, and pepper. Place the lid on the jar, and shake to combine. Pour the dressing over the bulgur mixture, and toss gently to combine. Step 4Serve immediately, or cover and refrigerate for up to 3 days.

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