Ingredients
- 1/4 cup bulgur (50 g)
- 450 g ripe tomatoes, either cherry tomatoes or 3 medium tomatoes, finely chopped
- 1/3 cup fresh lemon juice, more to taste (80 ml) (about 1 1/2 large lemons)
- sea salt, to taste
- 3 small bunches of flat-leaf parsley, thick stems trimmed, finely chopped
- 1 small bunch mint leaves, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 4 green onions, thinly sliced
- 1/2 tsp. ground allspice (piment)
- 1/2 teaspoon cinnamon (ceylon)
- 5 Tbsp. extra-virgin olive oil
- Freshly ground black pepper, to taste
Instructions
- Place the bulgur with double the amount of water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Transfer to a large salad bowl to cool. (Alternatively, place bulgur in a small bowl and cover with boiling water by 2,5 cm. Let sit until bulgur is soft and tender, 20-30 minutes.)
- Transfer the chopped tomatoes to the bowl with the cooled bulgur. Add lemon juice, season with salt and toss to combine.
- Add parsley, mint, dill (if using), green onions, allspice and cinnamon to bowl with bulgur mixture; toss to coat. Drizzle with the olive oil; season with more salt and some freshly ground pepper. Toss again to incorporate and serve. Enjoy!
Nutrition
Notes
- Authentic tabbouleh/tabbouli uses loads of parsley. I like to use Italian flat-leaf parsley but curly parsley is also great as it gives the salad a little more volume and lightness.