Tabbouleh

also called tabouli · tabbouli · taboule · tabouleh

The table

1/4 cup(60 mL)lemon juicewhisktossfold in, rest 15 min
1/3 cup(80 mL)extra-virgin olive oil
1 tspkosher salt
1/4 tspblack pepper
3 cups(finely chopped, from about 3 bunches)flat-leaf parsley
1/2 cup(finely chopped)mint
4(thinly sliced)scallions
2(seeded and diced)plum tomatoes
1/2 cup(90 g)fine bulgursoak 20 min, fluff
2/3 cup(160 mL)cold water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1whisk

2toss

goes in with what step 1 made

3soak 20 min, fluff

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. soak 20 min, fluff

    20 minwalk away(read off the step)from the start

  2. whisk

    not timedfrom the start

  3. toss

    not timedfrom the start

  4. fold in, rest 15 min

    15 minwalk away(read off the step)20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need fork · large bowl

Goes with

See how it is written
>> title: Tabbouleh
>> category: Rice, Beans & Grains
>> tags: bulgur, parsley, levantine, salad, no-cook
>> counters: Shawarma Counter
>> aka: tabouli, tabbouli, taboule, tabouleh
>> pairs-with: hummus, baba-ganoush
>> servings: 6
>> time: 40 min
>> step.1: soak 20 min, fluff
>> step.2: whisk
>> step.3: toss
>> step.4: fold in, rest 15 min

Soak @fine bulgur{1/2%cup}(90 g) in @cold water{2/3%cup}(160 mL) for ~{20%min}, then fluff with a #fork{}.

Whisk @lemon juice{1/4%cup}(60 mL), @extra-virgin olive oil{1/3%cup}(80 mL), @kosher salt{1%tsp}, and @black pepper{1/4%tsp} in a #large bowl{}.

Toss @&(~1)dressing{} with @flat-leaf parsley{3%cups}(finely chopped, from about 3 bunches), @mint{1/2%cup}(finely chopped), @scallions{4}(thinly sliced), and @plum tomatoes{2}(seeded and diced).

Fold @&(~3)bulgur{} into @&(~1)salad{} and rest ~{15%min} before serving.