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 min2 of 4 steps give no time
Needs you
none given

  1. soak 20 min, fluff

    20 minwalk away(we think)from the start

  2. whisk

    not timedfrom the start

  3. toss

    not timedfrom the start

  4. fold in, rest 15 min

    15 minwalk away(we think)20 min in

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

>> step: whisk
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{}.

>> step: toss
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).

>> step: fold in, rest 15 min
Fold @&(~3)bulgur{} into @&(~1)salad{} and rest ~{15%min} before serving.