Tabbouleh (tabulè) is a very versatile Middle Eastern dish, particularly popular in countries like Lebanon and Syria. Traditionally it is often part of an assortment of mezze, a rich selection of small plates served as appetizers.
In fact, it can be served as an appetizer, a side dish or even as a light main course, especially in the summer. It is very easy to prepare and appreciated for its fresh flavors and lightness. Of course, it is perfect to offer to vegetarian and vegan friends as well.
Tabbouleh is made mainly of finely chopped parsley and mint, tomatoes, onion, and bulgur, dressed with olive oil, lemon juice and salt. Each ingredient helps create a perfect balance of freshness and flavor.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/4 cup bulgur (precooked)
- 1 2/3 cups cherry tomatoes
- 2 spring onions
- 1 2/3 cups cucumber (diced)
- 2 cups parsley (chopped)
- 1/2 cup fresh mint (chopped)
- 3 1/2 tbsp extra virgin olive oil
- Half lemon (juice)
- salt
Tools
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Lemon squeezer
- 1 Jar
Steps
Place the precooked bulgur in a bowl and cover it with boiling salted water, enough to rise about 1 finger above the level of the grain. For proper rehydration follow the instructions on the package, as each bulgur has its own method.
Cover the bowl with plastic wrap and let it rehydrate for 10–12 minutes.
After the time has passed, remove the plastic wrap and fluff the bulgur with a fork. Then let it cool.
Wash the cherry tomatoes, cut them in half and then into pieces. Place them in a colander and let them lose their excess water. Peel the cucumber and cut it into cubes. Dice the spring onion as well.
Wash and dry the parsley and mint, then finely chop them with a knife.
Transfer all the ingredients to the bowl with the bulgur and mix everything together. Meanwhile prepare the dressing. In a jar place the oil, the salt and the lemon juice. Close with the lid and shake well until you create a clear, creamy emulsion.
Dress everything with the emulsion, mix well and put in the fridge for 30 minutes so that all the ingredients meld together.
TIP
If you are not going to eat the tabbouleh immediately, I suggest dressing it with the emulsion just before serving.
