Tabbouleh (تبولة) — Lebanese Parsley and Bulgur Salad

• 40 gFine bulgur (No. 1) (Use fine bulgur for authentic texture)
• 60 mlBoiling water (For soaking the bulgur)
• 180 gFlat-leaf parsley leaves, finely chopped (Stems removed; chop very fine)
• 15 gFresh mint leaves, finely chopped (Spearmint preferred)
• 220 gRipe tomatoes, finely diced (Seeded for a less watery salad)
• 60 gGreen onions (scallions), finely sliced (White and green parts)
• 60 mlFresh lemon juice (About 2 large lemons)
• 45 mlExtra-virgin olive oil (High-quality oil makes a big difference)
• 4 gFine sea salt (About 3/4 tsp)
• 1 gGround black pepper (About 1/2 tsp)

Instructions

1. 1

   Put the fine bulgur in a small bowl and pour 60 ml boiling water over it. Stir once, then let it stand for 10 minutes until tender and fully hydrated.

2. 2

   Fluff the bulgur with a fork, then press it gently through a fine sieve or squeeze it in clean hands to remove excess water. Transfer it to a large mixing bowl so it cools quickly and doesn’t steam the herbs.

3. 3

   Add the chopped parsley and mint to the bowl with the bulgur, tossing lightly to separate the leaves. Keep mixing gentle so the herbs stay vivid and don’t bruise into a paste.

4. 4

   Add the diced tomatoes and sliced green onions, distributing them evenly through the herbs. If your tomatoes are very juicy, drain them for 2 minutes before adding so the salad stays bright rather than watery.

5. 5

   In a small bowl, whisk the lemon juice, olive oil, salt, and black pepper for 20 seconds until the salt dissolves. Pour the dressing over the salad and toss for 30–45 seconds until everything is evenly coated.

6. 6

   Let the tabbouleh rest for 5 minutes so the bulgur and herbs absorb the lemony dressing. Taste and adjust with an additional 10 ml lemon juice if you want sharper acidity, then serve immediately for the freshest flavor.