Tabbouleh, a traditional Lebanese dish that combines bulgar, parsley, lemon, garlic, and mint celebrates all that’s good about the herb. Bright, flavourful, and ridiculously refreshing, enjoy this delicious dip in lettuce wraps, on pita, or even plain by the spoonful.
Mint Tabbouleh is the perfect savory and sweet side dish and here are a few extra steps you can take to make it even more healthy and tasty:
Plan ahead. Note that the bulgar in this recipe needs to soak for twenty minutes, then the complete mixture must cool for up to three hours. If you are looking to serve this tonight, you may want to start on it this morning.
Don’t cut corners. As tempting as it is to dive right into the tabbouleh without letting it sit in the fridge, patience is a virtue! Letting the flavors meld and marry will lead to a vastly superior final product.
Enjoy it quickly. That said, once you’ve waited, enjoy it with haste! Tabbouleh will keep for up to three days in an airtight container, but it’s really best enjoyed when it’s fresh.
Get creative. This recipe is pretty close to perfect as it is. That said, if you wanted to get extra creative, you could experiment with other grains like couscous or quinoa, throw in some grated shallot with the garlic or skip on the tomatoes if you aren’t a fan.
Tabbouleh With MintCourse: SidesCuisine: LebaneseDifficulty: Easy
Tabbouleh is a traditional Lebanese dish that combines many different flavors. Today we combined it with mint and the end result is absolutely divine.
¼ cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
¼ cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
- Transfer bulgar to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions, and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste, and adjust seasonings. Serve with lettuce leaves, pita bread, or enjoy on its own.
- Recipe adapted from New York Times Cooking.