Tabbouleh

When making tabbouleh, it’s important not to cook or soak the bulgur in too much water. The grains should be dry to the touch before going in the salad. Other sources of liquid can be the parsley and the vegetables. Make sure to dry the parsley after rinsing it, preferably in a salad spinner. By lightly salting the vegetables in a colander, you can extract some of the water and get more concentrated veggie flavours in the tabbouleh.

The most likely sources of bitterness in a tabbouleh are parsley and olive oil. The parsley should be finely chopped to avoid bitter flavours. As for the olive oil, use a good-quality, extra virgin oil. Taste a few drops of the oil before using it in the salad, to ensure that it will go well with the other ingredients and add deep, peppery goodness without too much bitterness.

You can serve tabbouleh as a side dish with meat, fish, or vegetable main dishes. It’s also a natural part of any meze spread. Here, the tabbouleh can be served in a big sharing bowl, with each guest scooping the salad into a smaller bowl or plate and eating with a spoon or fork alongside the other meze dishes.

Leftover tabbouleh should be stored in the fridge for up to four days. Place the salad in a container with an airtight lid or cover the bowl with cling film to keep it fresh and protected from unwanted aromas. Don’t be surprised if you find that the flavours in your tabbouleh have melded and deepened overnight, making it even more delicious.