Tabbouleh Recipe

The best tabbouleh is not a grain salad with a few herbs scattered through it; it is a parsley-and-mint salad with just enough bulgur to give it body. This version gets that balance right with one full bunch of parsley, a generous cup of mint, four juicy tomatoes, and a cool cucumber. It makes six servings in about 20 minutes, with no cooking required, and the result is fresh enough for a summer dinner but substantial enough to serve as the main salad on the table. Start by putting the bulgur in a large bowl with the juice of the two lemons and the salt. Let it sit for 10 to 15 minutes, stirring once or twice, until the grains soften. The tomato juice will add moisture too, so there is no need to boil the bulgur. This is the technique that keeps the salad light rather than watery: the bulgur absorbs the sharp lemon and tomato juices, while the olive oil rounds everything out. If your bulgur is coarse rather than fine, give it a little more time and check that it is tender before mixing in the vegetables. The chopping is the part worth slowing down for. Remove the thick parsley stems, pick the mint leaves, and chop both finely enough that they mingle with every forkful instead of forming large leafy clumps. Dice the tomatoes and cucumber fairly small, then add them to the softened bulgur along with the herbs and 1/4 cup olive oil. Toss thoroughly and taste before serving. The salad should be distinctly lemony, herby, and lightly salty; add a little more salt or lemon if the tomatoes are mild. I usually let it stand for another 10 minutes after mixing, which gives the herbs time to perfume the dressing without losing their fresh texture. Serve it for dinner alongside grilled chicken, lamb kebabs, baked fish, or warm pita with hummus. It is also excellent spooned into lettuce leaves or served with falafel. For the cleanest texture, make it shortly before eating and keep it chilled if needed, but bring it out for a few minutes before serving. If preparing ahead, chop the vegetables and herbs separately from the bulgur, then combine them just before dinner; this prevents the cucumber from releasing too much water and keeps the parsley lively.