A recipe from Gemo
Tabbouleh
A bright Lebanese parsley salad with ripe tomatoes, mint, scallions, a little fine bulgur, lemon juice, and olive oil. It is fresh, herb-heavy, and served as a mezze or side with crisp lettuce leaves.
Method
- 01
Rinse the fine bulgur briefly, drain it very well, and place it in a small bowl with 45 ml of the lemon juice. Let it soften while you prepare the vegetables; it should be tender but not swollen into the main bulk of the salad.
⏱ 10 min
- 02
Wash the parsley, mint, tomatoes, scallions, and romaine leaves. Dry the parsley and mint thoroughly, then chop the parsley by hand until fine, chop the mint, finely dice the tomatoes, and thinly slice the scallions.
- 03
In a large bowl, combine the parsley, mint, tomatoes, scallions, and softened bulgur. Toss gently so the bulgur is only lightly scattered through the herbs.
- 04
Add the remaining 45 ml lemon juice, 80 ml olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well, rest for 5 minutes, then taste and adjust with a little more salt, lemon juice, or olive oil if the salad tastes flat or dry.
⏱ 5 min
- 05
Serve the tabbouleh fresh, with romaine leaves on the side for scooping if using.
Nutrition
