Ingredients
- Fine bulgur: A small amount (about 2 to 3 tablespoons).
- Fresh parsley: A large quantity, chopped very finely (the main ingredient of the dish).
- Fresh mint: Finely chopped.
- Tomatoes: Cut into very small cubes.
- Onion: Finely sliced.
- Cucumber (Personal touch): Cut into very small cubes (the author specifies that this is a personal addition for more crunch).
- Lemon juice: Freshly squeezed.
- Olive oil: A generous amount.
- Seasoning: Salt, black pepper and chili flakes (optional) for those who like spicy food.
Instructions
- Prepare the bulgur: Place the thin bulgur in a small bowl. Add a little water (or lemon juice) just enough to soften it. Let it sit while you prepare the other ingredients so that it absorbs the liquid.
- Chop the herbs: Wash and dry the parsley and mint thoroughly. Chop them as finely as possible. In a traditional tabbouleh, green herbs should be the dominant element.
- Prepare the vegetables: Cut the tomatoes, onions and cucumber into very small and uniform cubes.
- Assemble: In a large salad bowl, mix the chopped parsley, mint, tomatoes, onions and cucumber.
- Add the bulgur: Add the softened bulgur to the herb and vegetable mixture.
- Season: Pour in the olive oil and fresh lemon juice. Add salt and pepper to taste. If you like chili, add the flakes at this step.
- Mix and rectify: Mix everything gently. Taste and adjust seasoning (more lemon or salt if necessary).
- Serve: This salad is best served cold. It can be enjoyed alone or as an accompaniment to grilled meats (like those served during Tabaski).