Name: Tabbouleh with Bulgur
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 portions
Ingredients: 37.5 g bulgur; 15 ml lemon juice; 11.25 ml olive oil; 0.75 pcs tomatoes; 0.5 pcs spring onion; 0.125 pcs cucumber; 0.25 handful parsley; 0.125 handful mint; 0.125 teaspoon salt; 75 ml water; ground pepper

Step by step process

Preparing the bulgur

1
Pour the measured water into a pot in a ratio of 1 part bulgur to 2 parts water, add a pinch of salt, and bring to a boil.
TIP:
Use a 2:1 water-to-dry-weight ratio and a short cooking time. This will yield fluffy grains, including bulgur. The same method applies to other recipes.
2
Add the bulgur to the boiling water, stir, reduce the heat to the minimum, cover with a lid, and let simmer gently for 7-10 minutes. Bulgur is ready when it softens, most of the water is absorbed, and the grains are tender but not mushy. if a small amount of liquid remains, drain it carefully.
3
Transfer the cooked bulgur to a larger bowl, fluff with a fork so the grains separate, and spread into a thin layer to cool quickly. Let it cool completely at room temperature before mixing with the vegetables so the herbs don’t wilt.

Preparing vegetables and herbs

4
Rinse the tomatoes, cut larger ones open, and scoop out excess seeds and juice with a spoon (this helps prevent the salad from becoming watery). Dice into small cubes about 3-5 mm to match the bulgur’s texture.
5
Peel the cucumber (if the skin is tough), cut lengthwise, scoop out the soft seeds with a spoon, then dice into pieces similar in size to the tomatoes.
6
Clean the spring onion (remove roots and dry parts) and slice finely - both white and green parts into thin rounds or fine strips. adjust the amount to taste (usually 2-4 stalks).
7
Thoroughly rinse the parsley and mint, dry in a cloth or salad spinner, remove thick stems, and chop finely (mint slightly finer than parsley) so the herbs are evenly distributed in the salad.
TIP:
To maximize the aroma of herbs, start by gently rubbing them between your fingers, then chop them into fine pieces. While cutting, keep the blade wet and use short strokes, thereby increasing the surface area and releasing their aroma.

Mixing the salad

8
Add the chopped tomatoes, cucumber, spring onion, and chopped herbs to the bowl with the cooled bulgur and gently toss to combine.
9
Gradually pour in freshly squeezed lemon juice and quality extra virgin olive oil - start with the juice of 1 lemon and 2-3 tablespoons of oil, mix, and adjust to taste. Add in small amounts and taste between additions.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
10
Season with salt and freshly ground pepper, and add a little more lemon juice or oil depending on the acidity of the tomatoes and your preference. Mix thoroughly so the seasoning is evenly distributed.
11
Let the salad rest chilled for at least 30 minutes (ideally 30-120 minutes) so the flavors can meld. before serving, gently toss again and adjust seasoning if needed.

Serving

12
Serve the tabbouleh well chilled as a light salad, a side to roasted or grilled meat, or as a standalone vegetarian dish. garnish with mint leaves and lemon slices.
13
Store the salad in a sealed container in the refrigerator for up to 24 hours. stir and adjust seasoning before serving, as the bulgur will gradually absorb some of the dressing.