Fresh Lemony Lebanese Tabouli with Parsley and Mint
This vibrant Lebanese tabouli is a refreshing spring salad bursting with fresh herbs, nutty bulgur wheat, and a bright lemony dressing. Perfect as a light lunch or a zesty side dish for grilled meats.
Ingredients
- 60g fine bulgur wheat
- 120ml boiling water
- 150g fresh flat-leaf parsley, finely chopped
- 30g fresh mint leaves, finely chopped
- 4 spring onions, thinly sliced
- 250g ripe tomatoes, deseeded and finely diced
- 1 small cucumber, deseeded and finely diced
- 80ml fresh lemon juice (about 3 lemons)
- 60ml extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
Instructions
Place the bulgur wheat in a small bowl and pour the boiling water over it. Cover and let stand for 15 minutes until the water is absorbed and bulgur is tender.
Fluff the bulgur with a fork and allow it to cool to room temperature.
Wash and thoroughly dry the parsley and mint using a salad spinner or clean kitchen towels, then finely chop them.
In a large mixing bowl, combine the chopped parsley, mint, spring onions, diced tomatoes, and cucumber.
Add the cooled bulgur wheat to the herb and vegetable mixture and toss gently to combine.
In a small bowl, whisk together the fresh lemon juice, olive oil, salt, pepper, and allspice until well combined.
Pour the dressing over the tabouli and mix thoroughly, ensuring all ingredients are evenly coated.
Taste and adjust seasoning with additional lemon juice or salt as needed.
Let the tabouli rest for 10 minutes before serving to allow the flavours to meld. Serve chilled or at room temperature.
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