Middle Eastern · Side · All year
Tabbouleh
4.6 · community
25m
Prep
10m
Cook
Easy
Level
220
Energy
A parsley salad with bulgur — not the reverse. Levantine proportions: mountains of herbs, a modest handful of grain, lemon with courage.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Bulgur — fine, steeped
Parsley — yes, three — chopped fine and dry
Tomato — seeded, fine dice
Lemon — juiced
3 steps
Method
1
Steep the bulgur in hot water 10 minutes; drain and squeeze dry.
10 min — timer available in cooking mode
2
Wash, DRY thoroughly, and chop the herbs fine with a sharp knife — wet herbs bruise into sludge; a dull knife blackens them.
Why this works
The salad spinner and a sharp blade are the real recipe here.
3
Toss everything; rest 15 minutes so the bulgur drinks the lemon. Taste — it should be startlingly bright.
15 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
220
kcal
5g
protein
26g
carbs
12g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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