It’s no surprise that taboulie is one of my absolute favourite things to make and eat.  This refreshing salad of finely chopped vegetables, herbs, and bulgur wheat originated in the area around Mount Lebanon and is an iconic Lebanese dish. Although you can eat it with a spoon or fork, you can also serve taboulie the traditional way: with fresh romaine hearts to scoop it up.

MAKES 6 SERVINGS
Ingredients

  • ​3 bunches fresh flat-leaf parsley leaves, finely chopped (sometimes I cheat and use a food processor depending on how much time I have, but it is always better to chop with a knife if and when possible)
  • 1⁄3 cup fresh mint leaves, finely chopped
  • 1⁄2 cup #1 fine bulgur wheat, or 1 cup cooked, chilled quinoa
  • 4 firm, ripe tomatoes, finely diced
  • 6 scallions, ends trimmed, green and white parts thinly sliced
  • 3⁄4 cup to 1 cup freshly squeezed lemon juice
  • 1⁄2 cup extra-virgin olive oil
  • 11⁄2 teaspoons sea salt
  • Hearts of romaine leaves if desired, for serving

​Directions

At least 30 minutes before preparing the taboulie, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris.

Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay them out on paper towels or clean kitchen cloth to air dry; just make sure they are very dry before you chop them. Be sure to use a sharp serrated knife for best results. Finely chop.

Place the bulgur wheat into a bowl and cover it with 3 cups of cold water. Set aside to soak and soften, for about 20 minutes, this softens the bulgur wheat.

Combine the tomatoes, scallions, and herbs in a large mixing bowl. By now, the bulgur wheat should have softened. To ensure softness, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed.

Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible.

Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed.

Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping. You can save leftover tabouli for the next day, but from my experience, I do not recommend you keep it any longer as it loses its freshness and taste.

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