Lebanese Tabbouleh

Adapted from Martha Rose Shulman


  • 1/4 cup fine bulgur wheat (note: original recipe called for ¼ cup, in the HSRC test kitchen we thought we might enjoy it as much or more with twice as much though)
  • 1 small garlic clove, minced (optional)
  • Juice of 1 large lemon, to taste
  • ½ bunch chopped fresh flat-leaf parsley
  • 1 sprig chopped fresh mint
  • 1 Roma tomato, very finely chopped
  • 1-2 scallions, finely chopped
  • ⅛-¼ tsp salt, preferably kosher salt, to taste
  • Up to ¼ cup extra virgin olive oil
  • 1 romaine lettuce heart, leaves separated, washed and dried


*to wash scallions, parsley, and mint, put them in a bowl filled with water and swish around with your hand. Hold scallions under running water in the sink and run your hand over the scallions.

  1. Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
  2. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
  3. This keeps for a day in the fridge.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *