Tabouli Salad (Tabbouleh)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse the fine bulgur wheat, place in a bowl, cover with water, and let soak for a few minutes to absorb the liquid. No cooking required.
   ▶ ≈0:41
2. 2
   Take fresh parsley (Italian flat-leaf preferred), remove most of the stems, wash thoroughly and pat dry. Finely mince with a knife—do not use a food processor as it will ruin the texture.
   ▶ ≈1:40
3. 3
   Finely chop both the white and green parts of the green onions.
   ▶ ≈3:31
4. 4
   Dice ripe but not overly soft tomatoes into small pieces. Place diced tomatoes in a colander to drain excess moisture.
   ▶ ≈3:50
5. 5
   Pull leaves off fresh mint stems (discard the thick stems), wash and pat dry, then mince finely.
   ▶ ≈4:30
6. 6
   Combine the soaked bulgur, minced mint, drained tomatoes, and all other prepared vegetables in a large bowl.
   ▶ ≈5:01
7. 7
   Season with salt to taste and gently toss all ingredients together with your hands or a spoon until evenly combined.
   ▶ ≈5:21
8. 8
   Drizzle with lime juice and extra virgin olive oil, then gently toss to combine. Refrigerate for about 30 minutes if time permits to allow flavors to meld.
   ▶ ≈5:36
9. 9
   Serve in a bowl or on Romaine lettuce leaves as boats. This salad is best served fresh and can be made ahead of time.
   ▶ ≈6:23