Yes, I know your hand basically falls off after chopping all of this parsley but the end result is BEYOND worth it. Tabbuleh is a traditional, Levantine, parsley and bulgur based salad with a lemon and mint dressing. Each bite packs a sour punch but is such a refreshing and simple salad to make for this summer heat.
Depending where you are in the Levant region of the Middle East, each country tends to use different ratios of bulgur to parsley. Syrians use MUCH more parsley than bulgur, but Palestinians will use a bit more bulgur than Syrians will. No matter how you want to make tabbuleh, it is up to YOU. Just make sure not to make it like supermarkets do and use 90% bulgur.
So grab a sharp knife, a bunch of parsley, bulgur, tomato, scallions, fresh mint, and romaine lettuce and let's start chopping!
Prep time: 15 minutes
Total time: 25 minutes (to allow the bulgur to soak properly)
This recipe is dairy free, vegetarian, and vegan.
1. 1 bunch of fresh parsley, finely diced
2. 1 medium tomato, finely diced
3. 1 TBSP bulgur
4. 2 scallions, finely diced
6. Juice of1 ½ lemon
7. 5 leaves of fresh mint, finely diced
8.3 TBSPs extra virgin olive oil
9. Romaine lettuce
1. First, make sure all of your ingredients have been washed.
2. Grab a large serving bowl to add all of your ingredients in once they've been prepared.
3. Add in the parsley, tomato, and scallions into the bowl.
4. In a separate bowl pour in the lemon, olive oil, and salt. Mix and pour onto the salad.
5. Now, add in the bulgur. Mix the salad very well. This is going to allow the bulgur to "open".
6. The last step is to add in the fresh mint. If you don't plan on eating this right now, don't add the mint just yet. It will turn brown. Add the fresh mint as soon as you're about to eat it and stir well.
7. Taste test for salt. Add if necessary.
8. Serve with romaine lettuce. You can scoop tabbuleh into each lettuce leaf.