Tabbouleh is the perfect make-ahead salad, since sitting in the dressing only makes it better.
This herb-heavy, bulgur-light, tabbouleh is the perfect foil for toum (a garlic sauce) and chicken shawarma. The garlic mellows with the lemon juice producing just the right garlic punch. Read more about garlic here, and consider serving this salad with chicken shawarma.
- ¼ cup bulgur wheat
- 2 garlic cloves, pulverized and minced
- 3 cups coarsely chopped fresh flat-leaf parsley leaves
- ¼ cup coarsely chopped fresh mint leaves
- 1 bunch green onions, finely chopped (whites and all)
- ½ pound tomatoes, diced
- 2 lemons
- 1/2 tsp lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
- Put the bulgur in a bowl and cover with water by about 1/2 inch. Let sit, uncovered for 20 minutes until softened. Drain through a sieve or strainer lined with cheesecloth. Press the bulgur against the side to remove any excess water.
- Transfer the bulgur to a large bowl and add the garlic, parsley, mint, scallions, tomatoes, juice from the 2 lemons, lemon zest, salt, and pepper. Toss together and leave at room temperature for 2 to 3 hours, so the bulgur can continue absorbing the liquid.
- Add the olive oil and toss together. Serve.