A vibrant, herb-forward tabbouli that highlights simplicity, freshness, and the flavour of quality extra virgin olive oil.
Ingredients
- 2 cups fresh parsley, very finely chopped (flat-leaf only)
- ¼ cup fresh mint, finely chopped
- 2–3 ripe tomatoes, finely diced
- 1-2 lebanese cucumber (optional adds crunch but can be done without)
- 2–3 spring onions (or ½ small white onion)*, finely chopped
- 2 tbsp fine bulgur (soaked, not cooked)
- ¼ cup extra virgin olive oil (be generous)*
- 2–3 tbsp fresh lemon juice*
- ½ tsp salt (to taste)
- ¼ tsp allspice or seven spice (optional but authentic)
- A pinch of black pepper (optional)
Prep the bulgur (important)
Soak bulgur in lemon juice (or a little water) for 10–15 minutes until soft. Drain if needed.
Method
- Finely chop parsley and mint (knife, not food processor — keeps it fresh).
- In a large bowl, mix parsley, mint, tomatoes, cucumber and onion.
- Add soaked bulgur, salt, spices, lemon juice, and olive oil.
- Toss gently until glossy and well combined. Traditionally we use clean hands for a better mix.
- Taste and adjust — tabbouli should be bright, lemon-forward, and juicy, not dry.
Serving
- Serve chilled or at room temp
- Eat with romaine lettuce leaves, pita bread (YUM), fork or cabbage cups.
NOTES
- White onion has a stronger taste
- Can also use citric acid if lemon juice isn’t available.
- Extra virgin olive oil can be added at discretion but it is important to be generous as it gives the salad moisture and flavour.
- Always drizzle a little extra olive oil before serving.