Everyday Kitchen

Levantine · Salads

Tabbouleh

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Soften fine bulgur, then mix it with finely chopped herbs and tomatoes. Drain the bulgur well to keep the salad light.

Prep
20 min
Cook
0 min
Soak
30 min
Total
50 min
Servings
2
Difficulty
Easy
Cuisine
Levantine
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of tabbouleh
Representative herb and bulgur salad; herb-to-grain proportions may differ. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Heatproof bowl; sieve; fork; large bowl; knife; board.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soften the bulgur · About 30 min

  1. Put 50 g fine bulgur in the heatproof bowl.
  2. Pour 200 ml boiling water over the bulgur.
  3. Leave the bulgur to soak for 30 minutes.

    Check: A grain should be tender, without a hard centre.

  4. Drain the bulgur in the sieve.
  5. Press gently with the back of a spoon to remove excess water.
  6. Separate the grains with a fork.

Chop and combine · About 1 min

  1. Finely chop 50 g parsley and 50 g mint.
  2. Put the chopped herbs, 200 g finely diced tomatoes and 3 whole thinly sliced spring onions in the large bowl.
  3. Add the drained bulgur.
  4. Add the juice from 1 whole lemon.
  5. Pour in 3 tbsp olive oil.
  6. Add ¼ tsp salt.
  7. Turn the salad gently with a spoon.
  8. Serve at room temperature or chilled.

Tips

  • Preparation can overlap with soaking; the listed total allows both separately.
  • Use fine bulgur for this soaking method; coarse bulgur may require cooking.

Substitutions

  • Use cooked quinoa instead of bulgur for a gluten-free adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Wash and dry herbs ahead; mix close to serving.

FAQ

Is bulgur gluten-free?

No. It is wheat.

Why chop herbs finely?

Small pieces distribute the dressing and suit the salad texture.

How should I store tabbouleh?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Good Food team: Tabbouleh.

Concise adaptation; quantities and method are stated for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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