Tabbouleh Salad

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    292
based on 2 ratings

This refreshing, herb-packed salad is adapted from Yotam Ottolenghi, who reminds us that "Parsley is the star of the show here, not the bulgar, and definitely not couscous." He also points out that chopping the herbs extra-fine with a sharp knife gives the best results - if you choose to go the speedier route of chopping with a food processor, use quick pulses and don't overdo it.

recipe updated Apr 5, 2018

Ingredients

  • Fine bulgur icon
    Fine bulgur
    90g (about ½ cup)
  • Tomato icon
    Tomato
    600g (about 4¼)
  • Shallot icon
    Shallot
    60g (about 1½)
  • Fresh parsley icon
    Fresh parsley
    160g (about 2½ cups)
  • Mint icon
    Mint
    30g (about 1⅛ cups)
  • Lemon icon
    Lemon
    4 tbsp (45g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    132ml (½ cup)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Allspice icon
    Allspice
    1 tsp (2g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Water
  • kCook icon Large mixing bowl
  • kCook icon Small bowl

Step preview

  1. Add fine bulgur to a clean large mixing bowl
  2. Cover with water - 20 min
  3. Drain well with sieve
  4. Add tomato, shallot, fresh parsley and mint to the vegetables
  5. Mix well
  6. Add lemon, extra virgin olive oil, salt & pepper and allspice to a clean small bowl
  7. Transfer dressing to vegetables
  8. Mix
  9. Season to taste
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