Blender Tabbouleh
A clever shortcut to the Levant favourite salad.
Traditional tabbouleh calls for fine chopping and plenty of patience; this version takes a shortcut with the blender. The vegetables, parsley and mint are pulsed quickly and fine bulgur is stirred in, giving you a fresh green tabbouleh with less effort and the authentic flavour kept alive by olive oil and lemon juice.
How to Prepare
1. Rinse the fine bulgur and let it soak in a little water while you prepare the vegetables.
2. Add the parsley, mint, cucumber, tomatoes and green onions to a blender and pulse briefly — just until finely chopped, not pureed.
3. Drain any excess liquid and combine the chopped vegetables with the softened bulgur.
4. Dress with olive oil, lemon juice and salt, toss well and serve.
Made it? Rate this recipe
Pulse in short bursts so the herbs stay bright green and the tabbouleh keeps its texture.
Ingredient Swaps
Swap the fine bulgur for cooked quinoa for a gluten-free option. | Use finely chopped white onion instead of green onion. | Add a little pomegranate molasses for extra depth in the dressing.
Common Questions
How do I avoid mushy tabbouleh?
Pulse in short bursts so the vegetables are chopped without turning to a paste.
Should I soak the bulgur first?
Fine bulgur softens in the moisture of the vegetables and lemon juice; a short soak speeds this up.
When do I add the dressing?
Just before serving so the tabbouleh stays fresh.
Can I make it ahead?
It is best fresh, but you can prep the ingredients and combine them later.
How do I balance the acidity?
Adjust the lemon juice and salt gradually to taste.
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