Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgar. Enjoy a scoop with romaine lettuce heart leaves or simply eat with a fork.
Tabbouleh
Ingredients:
1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2-pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, (preferably kosher salt) to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried
Directions:
Place the bulgur in a bowl, cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer and press the bulgur against the strainer to squeeze out excess water.
Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.
Leave at room temperature or in the refrigerator for two to three hours. This will allow the bulgur to continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings.
Serve with lettuce leaves.
Yield: 6 appetizer spread servings, 4 salad servings
Total Time: 10 minutes
Tips
This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.
Recipe from Martha Rose Shulman of The New York Times (May 26, 2023)
Photo Credit: David Malosh for The New York Times.