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See 5 recipes Download free cookbookLemon-Herb Tabbouleh with Crisp Cucumber
Lemon-Herb Tabbouleh
A bright, herb-forward tabbouleh with fluffy fine bulgur, juicy tomatoes, crisp cucumber, scallions, and a lively lemon-olive oil dressing.
Prep Time:25 minCook Time:15 minTotal Time:40 minServings:6Difficulty:Easy
This tabbouleh puts fresh parsley and mint at the center, with just enough fine bulgur to give the salad body. Tomato and cucumber add cool crunch, while scallions bring a mild savory edge without overwhelming the herbs.
Fine bulgur softens quickly under hot water, so there is no need to simmer it. Draining and pressing it well is important: excess moisture would dilute the lemon dressing and make the herbs wilt sooner.
A small spoonful of honey rounds out the acidity rather than making the salad sweet. Letting the dressed bulgur rest briefly before adding the vegetables helps every grain take on the lemon, olive oil, and warm spice.
Serve the tabbouleh as a light lunch, a picnic salad, or a fresh side for grilled vegetables, chicken, or fish. It holds well for several hours, though the herbs and cucumber are at their liveliest soon after the final toss.
Nutrition (per serving)
Calories:235 kcal
Protein:5 g
Carbs:29 g
Fat:12 g
Directions
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1
Place the bulgur in a heatproof bowl, pour over the boiling water, and cover. Let stand for 15 minutes, until tender but still pleasantly chewy.
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2
Tip the bulgur into a fine-mesh sieve. Press firmly with the back of a spoon to remove excess water, then spread it on a tray to cool for 10 minutes.
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3
Rinse and dry the parsley and mint thoroughly. Remove any tough stems, then chop the leaves finely with a sharp knife without crushing them.
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4
Core the tomatoes and cut them into small dice. Dice the cucumber to the same size, thinly slice the scallions, and keep the vegetables together in a bowl.
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5
Whisk the lemon juice, olive oil, honey, allspice, salt, and black pepper in a large serving bowl until the dressing looks lightly emulsified.
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6
Add the cooled bulgur to the dressing and toss thoroughly. Let it stand for 5 minutes so the grains absorb the seasoning.
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7
Fold in the chopped parsley, mint, tomatoes, cucumber, and scallions. Toss gently until the herbs and vegetables are evenly distributed.
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8
Taste and adjust with a little more salt or lemon if needed. Rest for 10 minutes, toss once more, and serve cool or at room temperature.
Ingredients
- Fine Bulgur:1 cup
- Boiling Water:1 1/4 cups
- Flat-Leaf Parsley Leaves:3 cups
- Fresh Mint Leaves:1 cup
- Ripe Roma Tomatoes:3 medium
- English Cucumber:1 medium
- Scallions:4
- Fresh Lemon Juice:1/3 cup
- Extra-Virgin Olive Oil:1/3 cup
- Honey:1 teaspoon
- Ground Allspice:1/4 teaspoon
- Fine Sea Salt:1 teaspoon
- Black Pepper:1/4 teaspoon
Tips & Notes
- Dry the herbs well after washing so the finished salad stays crisp rather than watery.
- Chop parsley and mint with a sharp knife; repeated rocking can bruise the leaves and darken their edges.
- For the best texture, add the vegetables and herbs no more than two hours before serving.
