Taboulé is a salad consisting mainly of chopped parsley and a smaller proportion of fine bulgur. It is accompanied by juicy tomatoes, fine onion cubes and a whole lot of good olive oil. Sounds simple, doesn’t it? Taboulé is a wonderfully fresh salad, which also goes very well with grilled meat or fish because of its beautiful acidity. This is why the salad can be found on many Levantine table sets. A mezze with fresh falafel, creamy hummus and good wine shouldn’t be without the parsley salad. But before you can enjoy it, you first have to snip a lot.
First parsley, then mint, then tomatoes and onion. It doesn’t sound like much at first, but if you have a whole mountain of parsley in front of you, you know what I mean. My mother, for example, has developed into a true shredder in the many years that she has already prepared Taboulé. 😉
The most common mistake that many people make, by the way, is that they use couscous instead of fine bulgur. Couscous has no business in this salad. So always use fine bulgur. The bulgur always remains a little bit firm to the bite and soaks up olive oil and lemon juice while marinating.
Even if it may be a lot of snipping, the work is definitely always worth it. Taboulè goes perfectly with Kafta.
Recipe for Taboulé
- 1 very large bunch of parsley
- 3 Tomatoes
- 1 Onion
- 1 Lemon
- 3 Branches of mint (leaves only)
- 50 g Fine bulgur
- 1/2 tsp Cinnamon
- A whole lot of olive oil
- Salt & pepper
- Finely chop the parsley and mint.
- Chop the onion very finely. An extra advice: add salt, pepper and cinnamon when you chop the onion and chop the spices with it. The result is an onion-spice mixture.
- Finely dice the tomatoes and add to the mint and parsley together with the onions.
- To cook the bulgur, pour warm water over it and let it stand briefly. Make sure it doesn’t get too soft. The bulgur may be a little “Al Dente”. Drain the remaining water and then add the bulgur to the parsley.
- Squeeze the lemon.
- At the end add lemon juice and olive oil and mix all ingredients together. – Some lemons give more juice than others. Therefore I would add only half of the lemon juice first and maybe more later. And: don’t save on olive oil. Then try if you like the ratio between acidity and salt.
- Serve Taboulé with lettuce leaves.