Tabbouleh Salad
Parsley-forward bulgur, tomato, mint, lemon and olive oil.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Tabbouleh is a parsley salad with bulgur - not the other way around. If your bulgur ratio looks high, you've made something else. Pile on the herbs.
Ingredients
Everything below makes 4 servings.
- ½ cupfine bulgur
- 3 cupsflat-leaf parsleyleaves finely chopped (no stems)
- ½ cupfresh mintleaves finely chopped
- 3Roma tomatoesfinely diced, seeds shaken out
- 1Persian cucumberfinely diced
- 4scallionsthinly sliced
- 1lemonjuiced
- ⅓ cupolive oil
- ¾ tspkosher salt
- ¼ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 220calories
- 6gprotein
- 28gcarbs
- 11gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Place bulgur in a fine-mesh sieve, rinse under cool water 30 seconds, then transfer to a bowl. Pour 3/4 cup hot water over, cover, soak 15 minutes.
- While bulgur soaks: pick parsley leaves (no stems), chop very finely. Pick and finely chop mint leaves.
- Finely dice tomatoes (seed first to avoid soggy salad). Finely dice cucumber. Thinly slice scallions.
- Juice the lemon.
Drain bulgur
After soaking, drain bulgur in the sieve and press firmly to remove all excess water. Spread on a clean towel to dry further while you finish chopping.
2 min · hands onCombine
In the large bowl, combine parsley, mint, tomatoes, cucumber, scallions, and bulgur. Toss gently with hands or two forks.
1 min · hands onDress
Whisk lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to coat. Taste - tabbouleh wants more lemon than you think. Let sit 5 minutes for flavors to marry.
5 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook 1/2 cup quinoa with 1 cup water and pinch salt, cool fully before tossing. Adds about 10 minutes.
Use 2 cups raw cauli rice; pat dry, skip the bulgur soak entirely. Saves about 5 minutes.
Cook and cool before mixing; cauliflower rice also works.
What keeps
Best within 24 hours - parsley loses snap and tomato weeps. Dress just before serving for max texture.
Soaked bulgur keeps 3 days in fridge, undressed.
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