Classic Bright Tabbouleh

Soak the Bulgur

Place the bulgur wheat in a medium heat-proof bowl.

Pour the boiling water over the bulgur and stir once to combine.

Cover the bowl with a plate or plastic wrap and let it sit for 15 minutes until the water is fully absorbed.

Spread the soaked bulgur onto a clean kitchen towel or paper towels and press gently to remove any excess moisture, then let it cool completely.

Prep the Vegetables

While the bulgur soaks, finely chop the parsley, mint, tomatoes, cucumber, and green onions as directed.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice.

Taste the dressing and adjust lemon or salt to your preference.

Assemble the Tabbouleh

Add the cooled bulgur to a large serving bowl.

Add the chopped parsley, mint, tomatoes, cucumber, and green onions to the bowl.

Pour the dressing over the salad.

Toss everything gently but thoroughly until evenly coated.

Rest and Serve

Let the tabbouleh rest at room temperature for at least 10 minutes before serving, or cover and refrigerate for up to 24 hours for the best flavor.