Lebanese Apple Tabbouleh
Parsley-led chilled salad with measured tart apple, mint and cold-hydrated fine bulgur.
20 min preparation + 15 min chilling · Total: 35 min · 2 servings
Ingredients
- 100 g Washed trimmed flat-leaf parsley leaves/tender stems
- 15 ml DRY fine bulgur explicitly suitable for cold hydration/uncooked service
- 75 g RAW edible tart green apple after coring
- 5 g Fresh mint leaves
- 30 ml Lemon juice TOTAL: 20 ml soak + 10 ml apple
- 15 ml Extra-virgin olive oil
- 15 g Trimmed spring onion
- Salt, to taste
Instructions
Hydrate suitable bulgur cold
Check fine bulgur is labelled suitable for cold hydration/uncooked service. Soak 15 ml DRY bulgur in 20 ml of the total 30 ml lemon for 15 minutes refrigerated at 4°C or colder; retain all juice. Acid is not a pathogen-kill step; reconcile cooking-required products.
Check fine bulgur is labelled suitable for cold hydration/uncooked service. Soak 15 ml DRY bulgur in 20 ml of the total 30 ml lemon for 15 minutes refrigerated at 4°C or colder; retain all juice. Acid is not a pathogen-kill step; reconcile cooking-required products.
Hydrate suitable bulgur cold: 900 seconds
Wash and dry herbs
Wash parsley, mint and spring onion under plain running potable water; dry with clean towels. Measure 100 g trimmed parsley, 5 g mint and 15 g onion, not uncalibrated bunch counts.
Wash parsley, mint and spring onion under plain running potable water; dry with clean towels. Measure 100 g trimmed parsley, 5 g mint and 15 g onion, not uncalibrated bunch counts.
Dice apple with its lemon allocation
Wash apple before coring. Measure 75 g edible apple, about half only as a size guide; dice roughly 5 mm. Coat with remaining 10 ml lemon; no extra unmeasured splash.
Wash apple before coring. Measure 75 g edible apple, about half only as a size guide; dice roughly 5 mm. Coat with remaining 10 ml lemon; no extra unmeasured splash.
Chop with controlled passes
Finely chop dry parsley, mint and onion with a sharp knife in manageable bundles. Use as many controlled passes as needed; do not force one sweeping cut or repeatedly crush wet leaves.
Finely chop dry parsley, mint and onion with a sharp knife in manageable bundles. Use as many controlled passes as needed; do not force one sweeping cut or repeatedly crush wet leaves.
Combine fresh ingredients
Combine all measured parsley, lemon-coated apple, mint and spring onion in a clean bowl. Keep chilled; no inherited tomato or large dry-grain portion.
Combine all measured parsley, lemon-coated apple, mint and spring onion in a clean bowl. Keep chilled; no inherited tomato or large dry-grain portion.
Dress with all retained liquid
Fold in hydrated bulgur and ALL retained soak lemon. Add 15 ml olive oil and salt to taste; toss gently until evenly distributed. Do not discard measured lemon or add an unlisted dressing.
Fold in hydrated bulgur and ALL retained soak lemon. Add 15 ml olive oil and salt to taste; toss gently until evenly distributed. Do not discard measured lemon or add an unlisted dressing.
Check texture, not a raw-cooking claim
Check suitable bulgur has hydrated according to its label and apple stays crisp. The salad has no heating stage. Serve chilled promptly as 2 catalogue shares.
Check suitable bulgur has hydrated according to its label and apple stays crisp. The salad has no heating stage. Serve chilled promptly as 2 catalogue shares.
Refrigerate by the salad limit
Keep covered at 4°C or colder and use within selected 24 hours or earlier label deadline. This conservative salad-quality limit is not a rice rule and lemon does not sanitize it.
Keep covered at 4°C or colder and use within selected 24 hours or earlier label deadline. This conservative salad-quality limit is not a rice rule and lemon does not sanitize it.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Serve chilled promptly; selected maximum 24 hours covered at 4°C or colder, or earlier product deadline. This is a conservative salad-handling/quality choice, not a rice rule or validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Serve chilled or promptly as directed; do not repeatedly warm and cool ready-to-eat food. Unsafe earlier holding cannot be repaired by reheating.
About this recipe
Parsley-led chilled salad with measured tart apple, mint and cold-hydrated fine bulgur.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.