Martha Stewart Tabbouleh takes just 15 minutes and no cooking at all, since the bulgur soaks while you chop fresh parsley, mint, tomatoes, and cucumber. Toss it with lemon juice and olive oil for a bright summer salad that travels to any potluck.
Serve it alongside grilled lamb or chicken, or bring it as a make ahead side for a summer cookout. Squeeze the lemons right before tossing, because fresh juice keeps the bulgur from turning muddy.
Martha Stewart Tabbouleh
Course: SaladCuisine: American, Middle EasternDifficulty: Easy4
servings15
minutes285
kcalLight, fluffy bulgur studded with crunchy cucumber, juicy tomatoes, and a shower of fresh herbs, all brightened by a sharp lemon and olive oil dressing.
Ingredients
1 cup bulgur (cracked wheat)
2 medium tomatoes, seeded and chopped
1 long seedless cucumber, peeled, seeded, and cut into ¼-inch pieces
1 cup finely chopped scallions, green and white parts
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
Juice of 2 lemons
1/3 cup olive oil
Coarse kosher salt and freshly ground black pepper, to taste
Directions
- Soak the bulgur: Soak the bulgur in hot water for 10 minutes to plump the grains.
- Drain and toss: Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.
FAQs
Can I make tabbouleh ahead of time?
Tabbouleh holds well in the fridge for up to 2 days, and the flavors actually improve after a few hours. Hold the lemon juice and add it right before serving if you are making it more than a day ahead, because the acid breaks down the parsley and turns it dull. Store it in a sealed container and give it a good toss before you bring it to the table.
What can I use instead of bulgur in tabbouleh?
Couscous works as a 1:1 swap and soaks in about 5 minutes. Quinoa is another option, but you will need to cook it for 15 minutes and let it cool completely before mixing. For a grain-free version, pulse raw cauliflower in a food processor until it looks like rice, then use it straight without soaking.
How fine should I chop the parsley for tabbouleh?
Chop the parsley until the pieces are roughly the size of a lentil. Traditional tabbouleh is more herb than grain, so do not be shy with the volume. Pull the leaves off the thick stems first, because the stems are bitter and woody and will ruin the texture.
What kind of bulgur is best for tabbouleh?
Fine-grind (#1) bulgur is the traditional choice because it softens in just 10 minutes of soaking without any cooking. Medium-grind (#2) also works but needs about 20 minutes. Avoid coarse-grind (#3 or #4), which requires actual cooking and gives you a chewy, pilaf-like texture instead of the light, fluffy base tabbouleh needs.
Can I add protein to this tabbouleh?
Grilled chicken thighs or pan-seared shrimp both work well on top without changing the salad itself. Crumbled feta or a handful of chickpeas, about 3/4 cup per batch, turn it into a full meal. Toss the protein in separately right before eating so the grains stay light and do not get weighed down.
