Tabbouleh Party Appetizers

It doesn’t get much fresher or easier than tabbouleh—a deliciously flavorful grain and vegetable salad in Middle Eastern cuisine. While recipes vary—especially in the amount of bulgur wheat to include—two fresh herbs are a must: flat-leaf parsley and mint. Tomatoes, cucumbers, and onions are also common ingredients.

Note: Most traditional tabbouleh is light on the bulgur. The fresh vegetables and herbs should be the stand-outs in the dish. I recommend one-third cup dry grains, which will puff to about two-thirds after steeping.

Once all the ingredients are blended, let the salad rest, either a few hours on the counter or overnight in the fridge. This gives the flavors time to develop, resulting in one of the freshest, brightest—and most healthful—dishes you can prepare.

Enjoy the tabbouleh in a bowl as is or use it as a filling for mini pitas. 

Makes about 20 small salads or 30 stuffed pitas

Ingredients

• 1/3 cup coarse bulgur wheat
• juice of 1 lemon
• 2 tbsp extra virgin olive oil
• sea salt
• 4 scallions, chopped
• 2 cups chopped grape tomatoes
• 1 cup chopped seedless cucumber
• 1 cup chopped flat-leaf parsley
• 1/2 cup chopped mint leaves
• freshly ground black pepper
• mini pita pockets, halved, for serving (optional)

Bulgur Wheat

Vegetables and Herbs for the Tabbouleh

Mini Pita Pockets

Preparation

1. Bring 3/4 cup water to a boil. Place the bulgur in a medium bowl and pour the hot water over it. Stir in the lemon juice and oil, combining well. Season with salt and set aside to steep 45 minutes to 1 hour. Fluff the softened bulgur with a fork. (Not all liquid may be absorbed.)

Bulgur with Oil and Lemon Juice Stirred In

Bulgur after Steeping

1. Place the scallions, tomatoes, cucumber, parsley, and mint in a large bowl. Add the bulgur to the vegetables and herbs, leaving any unabsorbed liquid in the bulgur bowl. Season with salt and pepper and stir well to combine.

Tomatoes, Cucumber, and Scallions

Herbs Added to the Mixture

Bulgur Stirred In

1. Cover the tabbouleh with plastic wrap and let rest 2-3 hours at room temperature (or overnight in the refrigerator) to give the flavors time to develop.

Serve as is with mini small pita pockets for filling.

Tabbouleh