Tabbouleh
Mountains of parsley and mint with bulgur, tomato, lemon, and olive oil.
Tested time and yield
- Prep
- 50 min
- Cook
- 0 min
- Total
- 50 min
- Yield
- 6 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Place bulgur in a bowl, pour over boiling water, cover, and stand 15 minutes. Drain and squeeze very dry.
- 02
Finely chop the parsley and mint with a sharp knife; avoid processing them into a wet paste.
- 03
Combine parsley, mint, tomatoes, scallions, and bulgur.
- 04
Whisk olive oil, lemon juice, salt, and pepper. Toss with the salad and rest 15 minutes before serving.
- 05
Taste and add more lemon or salt as needed.
- 06
Tip: Authentic herb-forward tabbouleh contains much more parsley than bulgur.
Allergens & dietary notes
Suits: vegan · vegetarian
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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