Equipment
* optional
Ingredients
Grain Base
- 50 g fine bulgur wheat, dry
- 75 ml boiling water
Herbs and Vegetables
- 100 g fresh flat-leaf parsley, finely chopped, stems removed
- 30 g fresh mint, finely chopped
- 4 scallions, thinly sliced
- 1 persian cucumber, finely diced
The Fruity Twist
- 80 g pomegranate arils, fresh
- 5 g orange zest, freshly grated
Dressing
- 45 ml extra virgin olive oil
- 30 ml fresh lemon juice
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 185 kcal
- Protein
- 3 g
- Carbohydrates
- 19 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 314 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 382 mg
- Calcium
- 77 mg
- Iron
- 3.2 mg
- Magnesium
- 49 mg
- Phosphorus
- 80 mg
- Zinc
- 0.8 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 45 mg
- Vitamin E
- 2.0 mg
- Vitamin K
- 458 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.2 mg
- Folate
- 71 mcg
- Water
- 121 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the fine bulgur in a small mixing bowl and pour the boiling water (100 degrees Celsius / 212 degrees Fahrenheit) over it. Cover with a plate or plastic wrap and let sit until the water is completely absorbed and the grains are tender.
Thoroughly dry the washed parsley and mint to prevent a watery salad. Using a very sharp chef's knife, finely chop the herbs in clean slicing motions to avoid bruising the leaves.
Finely dice the Persian cucumber and slice the scallions, ensuring the cucumber pieces are roughly the same size as the pomegranate arils for a consistent mouthfeel.
In the large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, orange zest, kosher salt, and black pepper until fully emulsified.
Fluff the hydrated bulgur with a fork and add it to the large bowl with the dressing. Add the chopped herbs, cucumber, scallions, and pomegranate arils. Toss gently until all ingredients are evenly coated.
Allow the salad to rest at room temperature before serving so the bulgur can absorb the acidic citrus dressing and the herb flavors can meld.
Chef's Notes
- Moisture control is the secret to perfect tabbouleh. Wash your herbs the night before, wrap them loosely in paper towels, and store them in the fridge so they are perfectly dry when you are ready to chop.
- Traditional tabbouleh is an herb salad with a tiny bit of grain for texture, not a grain salad with a few herbs. The parsley should absolutely dominate the bowl.
- The addition of orange zest and pomegranate arils bridges the gap between sweet and savory. The pomegranate seeds mimic the texture of the cucumber while releasing tart juice that complements the lemon.
Storage
Refrigerator: 3 days — Store in an airtight container. Parsley will lose its vibrant green color over time but flavor deepens.
Troubleshooting
Tabbouleh is watery and sits in a pool of liquid
Cause: Herbs were chopped while still wet, or cucumber released too much moisture
Fix: Fold in a small handful of dry couscous or extra fine bulgur and let rest for 15 minutes to absorb excess moisture.
Prevention: Spin herbs completely dry before chopping. If using English cucumbers instead of Persian, scoop out the watery seed core before dicing.
Herbs look dark, bruised, or mushy
Cause: Chopping with a dull knife or going over the herbs repeatedly
Fix: Cannot be fixed
Prevention: Use a freshly honed knife and pass through the herbs only once or twice.
Cultural Context
Tabbouleh is a cornerstone of Levantine mezze, originating in the mountainous regions of Lebanon and Syria. Historically, it is a celebration of fresh, abundant parsley and mint, carefully hand-chopped and dressed simply to let the pristine quality of the produce shine.
