Ingredients
Equipment
Method
- Rinse the fine bulgur, then stir it into the lemon juice in a small bowl. Let it soak for 15 minutes while you prepare the rest. Traditional tabbouleh softens the bulgur in lemon and tomato juice rather than cooking it.
- Wash the parsley and mint and dry them very thoroughly, so the salad stays bright rather than watery. Remove the thick parsley stems and chop the leaves as finely as you can by hand. Chop the mint.
- Finely dice the tomatoes and thinly slice the green onions.
- Combine the parsley, mint, tomatoes, and green onions in a large bowl. Add the soaked bulgur along with any lemon juice it did not absorb.
- Pour over the olive oil, then add the salt, allspice, and pepper. Toss well and let the salad rest for 10 minutes so the bulgur finishes softening and the flavors meld. Taste, adjust salt and lemon, and serve with romaine or little gem leaves for scooping.
Nutrition
Notes
For a grain-free, gluten-free, or stricter keto version, replace the bulgur with 1 cup of finely riced raw cauliflower, which brings it to about 3g net carbs a serving. Bulgur is made from wheat, so the traditional version is not gluten-free. Tabbouleh is best the day it is made but keeps 2 days in the fridge; drain any liquid and refresh with a little lemon and salt before serving.
