Tabbouleh is very easy to make, as long as you can run a food processor and chop tomatoes. Really, the only part that is a bit of a hassle is pulling the parsley leaves off the stems. But, if you turn on some music while you’re working, the whole process can be, well, sort of soothing. And don’t we all deserve a little of that every day? I think so. So turn up the music and dance!
- Prep Time
- Difficulty Level Easy
- 1 cup medium-grind bulgur
- 1 1/4 cup water, very hot
- 1/2 teaspoon Kosher salt, plus more for seasoning
- 1 bunch flat-leaf parsley, stemmed (or about 3 cups, packed, parsley leaves)
- 1/2 ounce fresh mint leaves (or 20 to 25 leaves), roughly chopped
- 5 green onions, roughly chopped
- 10 ounces cherry tomatoes, quartered
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Freshly ground pepper, for seasoning
- In a medium bowl, pour hot water over bulgur. Add salt and stir once. Cover and let stand until tender, about 30 minutes.
- Place parsley, mint, and onion in the bowl of a food processor. Pulse until finely chopped, being careful not to over-process. (You want it chopped, not mushy.) Transfer parsley mixture to a large bowl. Add tomatoes.
- Add bulgur. (Note: The water in the bulgur should be completely absorbed by the time you reach this step. If there is any water left in the bowl of bulgur, drain with a fine mesh strainer, pressing to remove excess water. Then add bulgur to parsley and tomatoes.)
- Add olive oil and lemon juice. Toss to combine. Season with salt and pepper; toss again. Cover and refrigerate for at least 1 hour. Transfer to a large serving dish. Serve chilled or at room temperature.
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