Recipes

Tabbouleh

  • Serves

    makes About 3 Cups

ANDRÉ BARANOWSKI

Use fine-grained bulgur for this refreshing, lemony salad.

Ingredients

  • 3 tbsp. bulgur wheat (No. 1 grade)
  • 12 medium white onion, chopped
  • 1 tsp. kosher salt, plus more
  • 12 tsp. ground allspice
  • 1 lb. medium tomatoes, cored, seeded, and finely chopped
  • 3 cups minced flat-leaf parsley
  • 12 cup finely chopped mint leaves
  • 7 tbsp. extra-virgin olive oil
  • 5 tbsp. fresh lemon juice

Instructions

instruction 0

Put bulgur into a small bowl; cover with ½ cup warm water. Let soften for 10 minutes; drain bulgur and set aside.

instruction 1

Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.

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