🥗 Lebanese tabbouleh (the real one)

2 servings · prep 25 min + 30 min de repos · cook —

Ingredients

• 50 g coarse bulgur
• Boiling water (1 cm above the bulgur)
• 3 small very ripe tomatoes
• 3 to 4 large handfuls of flat-leaf parsley
• 1 handful fresh mint
• 1/2 red onion
• Juice of 1 lemon (half for the bulgur, half at the end)
• 4 to 5 tbsp olive oil
• Salt, pepper

Method

1. Rinse the bulgur quickly under cold water and put it in a bowl.
2. Pour boiling water 1 cm above the bulgur and add the juice of half a lemon. Cover with a plate and let it swell 15 to 20 min.
3. Drain any remaining water, fluff with a fork and let it cool.
4. Dice the onion and tomatoes VERY small, draining as much juice as you can: that juice is what would make the tabbouleh soggy.
5. Chop the parsley and mint very finely. In a real Lebanese tabbouleh the parsley dominates — the bulgur is only a companion.
6. Combine the tomatoes, herbs and onion with the bulgur.
7. Add the rest of the lemon juice, the olive oil, salt and pepper, and mix well.
8. Chill AT LEAST 30 min: the flavours come together and the bulgur finishes softening.
9. Taste and adjust lemon, olive oil, salt or pepper before serving.

Adapted from Le Chat Toqué (YouTube)

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