Tabbouleh

1. 1
   prep · ~20 min

   Soak the bulgur.

   1.Place ¼ cup dry fine bulgur in a small bowl.

   2.Pour ¼ cup room-temperature water over the bulgur.

   3.Let soak 15-20 minutes until the bulgur is tender and the water is absorbed.

   4.Fluff with a fork and set aside to cool completely.
2. 2
   prep

   Wash and thoroughly dry the herbs.

   Wash the parsley and mint in cold water. Dry extremely well using a salad spinner or clean kitchen towel — any water left on the leaves will make the salad soggy. Pick the parsley leaves from the thick stems and discard the stems.

   TIPDrying the herbs thoroughly is the most important step. Wet herbs dilute the dressing and turn tabbouleh mushy.
3. 3
   prep

   Finely chop the parsley and mint.

   Working in batches, use a sharp chef's knife to finely chop the parsley until it is almost fluffy and no large pieces remain. Chop the mint separately until very fine. Take your time — coarse chunks ruin the texture.

   TIPA rocking motion with the knife works best. Don't use a food processor — it bruises the herbs and releases too much moisture.
4. 4
   prep

   Dice the tomatoes and cucumber.

   1.Halve the tomatoes, scoop out the seeds and watery pulp with a spoon, then dice into very small cubes (¼ inch).

   2.Halve the cucumber lengthwise, scrape out the seeds with a spoon, and dice into similarly small cubes.

   TIPSeeding the tomatoes and cucumber keeps the salad from becoming watery.
5. 5
   mix

   Combine all ingredients.

   1.In a large mixing bowl, add the chopped parsley, mint, soaked bulgur, diced tomatoes, and diced cucumber.

   2.Pour in 3 tablespoons lemon juice and 3 tablespoons olive oil.

   3.Add ¼ teaspoon salt and a pinch of black pepper.

   4.Toss gently until everything is evenly coated and the bulgur is distributed throughout.

   TIPUse clean hands or two forks to toss — this distributes the dressing more evenly than a spoon.
6. 6
   rest · ~10 min

   Rest the tabbouleh for 10 minutes.

   Let the salad sit at room temperature for about 10 minutes before serving. This brief rest lets the bulgur absorb the lemon and olive oil, and the flavors meld together.

   TIPDon't skip this step — freshly tossed tabbouleh tastes sharp and disjointed. The rest makes it harmonious.
7. 7
   garnish

   Taste, adjust seasoning, and serve.

   Give the tabbouleh a final taste and add an extra squeeze of lemon or pinch of salt if needed. Serve at room temperature with romaine lettuce leaves for scooping or alongside warm pita.

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