Bulgur Tabbouleh with Mint and Lemon
A parsley salad that happens to have bulgur in it, not the other way around — no stove, just a soak and a lot of knife work.
- Serves
- 4
- Prep
- 25 min
- Cook
- 0 min
- Written
Method
-
Pour ¾ cup boiling water over the bulgur in a bowl, cover, and let it sit until every grain is tender and the water’s gone, about 20 minutes.
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Fluff the bulgur with a fork and spread it on a plate to cool to room temperature.
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Finely chop the parsley, mint, and tomatoes, and thinly slice the scallions.
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Toss the cooled bulgur with the chopped vegetables, lemon juice, and olive oil.
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Season with salt and pepper, then let the salad sit at least 10 minutes so the lemon and oil work into the grain before serving.
Notes
The ratio is the recipe: this is a parsley salad carrying a little grain, not a grain salad with parsley sprinkled on top. Chop the parsley fine and use more of it than feels reasonable — if the bulgur is easy to spot in the bowl, there isn’t enough green around it yet.
It holds a day in the fridge and gets better on the second, once the lemon’s had time to work all the way into the grain. Scoop it with romaine leaves for something lighter than bread, or pack it into pita with a spoonful of hummus for lunch.