Recipes

Tabbouleh

  • Serves

    makes About 3 Cups

ANDRÉ BARANOWSKI

Use fine-grained bulgur for this refreshing, lemony salad.

Ingredients

  • 3 tbsp. bulgur wheat (No. 1 grade)
  • 12 medium white onion, chopped
  • 1 tsp. kosher salt, plus more
  • 12 tsp. ground allspice
  • 1 lb. medium tomatoes, cored, seeded, and finely chopped
  • 3 cups minced flat-leaf parsley
  • 12 cup finely chopped mint leaves
  • 7 tbsp. extra-virgin olive oil
  • 5 tbsp. fresh lemon juice

Instructions

Step 1

Put bulgur into a small bowl; cover with ½ cup warm water. Let soften for 10 minutes; drain bulgur and set aside.

Step 2

Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.