Parsley and mint tabbouleh is bright, finely chopped and generously dressed with lemon and olive oil. Fine bulgur adds a little texture while the herbs remain the main ingredient. Drying the parsley thoroughly and draining juicy tomatoes keeps the finished salad fresh and loose instead of wet.
Photo by Hamza Zaidi / Unsplash. Serving suggestion. Presentation may vary.
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Parsley and Mint Tabbouleh with Bulgur
Ingredients
- 60 g fine bulgur wheat
- 90 ml boiling water
- 120 g flat-leaf parsley leaves and tender upper stems, washed and thoroughly dried
- 15 g fresh mint leaves, washed and dried
- 300 g ripe tomatoes
- 3 spring onions, about 60 g, finely sliced
- 60 ml fresh lemon juice
- 60 ml extra-virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Preparation
- Place fine bulgur in a heatproof bowl and add boiling water. Cover for 15 minutes or follow the packet instructions until tender. Fluff and cool. Drain or squeeze away any unabsorbed water.
- Halve tomatoes and remove very watery seed pockets. Dice finely, place in a sieve and leave to drain for 5 minutes while preparing the herbs.
- Gather parsley into small bundles and slice finely with a sharp knife. Chop mint finely. Work in batches without repeatedly crushing the same leaves.
- Whisk lemon juice, olive oil, salt and pepper. Combine cooled bulgur, tomatoes, spring onions and herbs in a large bowl. Pour over the dressing and toss gently.
- Refrigerate for 20 minutes, then toss again and taste. Divide among four side portions. Serve with clean lettuce leaves or other dishes prepared separately if desired.
Keeping the herbs central
The measured herb quantity is after removing tough lower stalks. Fine upper stems have flavour and can be included if chopped carefully. A large bunch can vary greatly in size, so weighing gives a more predictable balance. Flat-leaf parsley is straightforward to chop, while curly parsley can also work if dried thoroughly. The mint should add a fresh note without overwhelming the parsley.
Washing and drying
Wash herbs in plenty of cold water, lifting them out so grit stays at the bottom. Repeat if needed, then dry in a salad spinner and spread on a clean towel. Dressing added to wet leaves becomes diluted and collects at the bottom of the bowl. You can wash herbs earlier in the day and keep them wrapped loosely in a clean dry towel in the fridge until ready to chop.
Choosing the right bulgur
Fine bulgur softens quickly and distributes lightly through the herbs. Coarse bulgur may need simmering and more water. Check the packet rather than applying the fine-bulgur soaking method to every product. Let the grains cool before adding herbs to protect their colour. This recipe contains wheat, so it is not suitable for someone who must avoid gluten.
Chopping and draining tomatoes
Ripe tomatoes bring both sweetness and moisture. Remove only the very watery seed pockets rather than discarding all the flesh around the seeds. A short drain keeps the salad from becoming soupy. Use a sharp knife to make small pieces without crushing the tomatoes. If preparing ahead, keep the tomatoes separate until close to serving for a fresher texture.
Balancing the dressing
Lemon acidity varies, so taste the mixed salad after its short rest. The herbs and grains absorb some dressing, and the first taste can seem sharper than the finished bowl. Olive oil rounds out the lemon flavour. Add any extra seasoning in small amounts and toss thoroughly before tasting again. Avoid drowning the herbs, since the salad should be moist and bright rather than swimming in liquid.
Serving and storage
Serve as a side with falafel, grilled vegetables or bread prepared separately. Refrigerate promptly and use within 2 days for best texture. Keep the fridge at 4°C or below and use a clean spoon each time. The herbs soften as the salad stands, so it is freshest on the day it is made. Freezing is unsuitable for preserving the chopped-herb texture.
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