Bulgur Tabbouleh with Heaps of Parsley, Mint and Lemon

Steps

1. Step 1

   Put the bulgur in a small bowl and stir in 2 tbsp of the lemon juice and 2 tbsp cold water. Let it sit while you chop everything else; it will soften and swell without any cooking.

   20 min, hands-off

   • 1/3 cup fine bulgur (#1 grind)
   • 2 tbsp lemon juice, from about 2 lemons
2. Step 2

   Wash the parsley and mint and dry them very well (a salad spinner or a clean towel). Wet herbs make a watery salad. Gather the parsley into a tight bundle, cut off the thick stems, and chop the leaves and fine stems as finely as you can with a sharp knife. Chop the mint leaves the same way.

   15 min

   • 3 bunches flat-leaf parsley
   • 1 bunch mint
3. Step 3

   Cut the tomatoes in half, scoop out the watery seeds with your finger or a spoon, then dice the flesh small. Slice the scallions thinly.

   5 min

   • 3 ripe tomatoes (about 12 oz)
   • 4 scallions
4. Step 4

   In a large bowl, combine the softened bulgur, parsley, mint, tomatoes and scallions. Add the olive oil, the remaining 1 tbsp lemon juice, the allspice, salt and several grinds of pepper, and toss well with your hands or two spoons until every leaf is coated.

   3 min

   • 1/3 cup fine bulgur (#1 grind)
   • 1 tbsp lemon juice, from about 2 lemons
   • 3 bunches flat-leaf parsley
   • 1 bunch mint
   • 3 ripe tomatoes (about 12 oz)
   • 4 scallions
   • 1/3 cup extra-virgin olive oil
   • 1/4 tsp ground allspice
   • 3/4 tsp fine salt
   • black pepper
5. Step 5

   Let the salad rest 10 minutes, then taste and add more salt or lemon until it tastes bright and sharp. Serve cool or at room temperature, with lettuce leaves alongside for scooping.

   10 min, hands-off

   • 1 head romaine or little gem lettuce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026