Jordanian Tabbouleh
A chilled parsley and tomato salad with measured fine bulgur and lemon dressing.
Preparation: 30 min · Cooking: 0 min · Total: 46 min · 2 servings
Ingredients
- 100 g Trimmed flat-leaf parsley
- 200 g Firm tomato
- 15 ml DRY fine bulgur, commercially labelled for cold hydration and uncooked service
- 10 g Fresh mint
- 15 g Green onion
- 30 ml Lemon juice
- 30 ml Olive oil
- Salt, to taste
Instructions
Hydrate the labelled bulgur cold
Confirm the bulgur label permits cold hydration and uncooked service. Soak 15 ml DRY fine bulgur in all 30 ml lemon juice for 15 minutes refrigerated at 4°C or colder; keep all juice. Follow stricter label directions. If cooking is required, stop and reconcile a measured method; acid is not a kill step.
Confirm the bulgur label permits cold hydration and uncooked service. Soak 15 ml DRY fine bulgur in all 30 ml lemon juice for 15 minutes refrigerated at 4°C or colder; keep all juice. Follow stricter label directions. If cooking is required, stop and reconcile a measured method; acid is not a kill step.
Hydrate the labelled bulgur cold: 900 seconds
Wash and dry produce
Wash 100 g trimmed parsley, 200 g firm tomato, 10 g mint and 15 g green onion under running potable water. Dry well with clean tools; keep away from raw meat, egg and flour work.
Wash 100 g trimmed parsley, 200 g firm tomato, 10 g mint and 15 g green onion under running potable water. Dry well with clean tools; keep away from raw meat, egg and flour work.
Chop parsley carefully
Finely chop dry parsley with a sharp knife in manageable passes. Do not crush wet herbs or claim every stem can be cut with one universal stroke.
Finely chop dry parsley with a sharp knife in manageable passes. Do not crush wet herbs or claim every stem can be cut with one universal stroke.
Dice the tomato
Finely dice all measured 200 g firm tomato with a clean knife. Keep the measured salad ingredients chilled while preparing the remaining components.
Finely dice all measured 200 g firm tomato with a clean knife. Keep the measured salad ingredients chilled while preparing the remaining components.
Chop mint and onion
Finely chop the measured 10 g mint and 15 g green onion with clean dry tools; include both, without an unlisted garnish.
Finely chop the measured 10 g mint and 15 g green onion with clean dry tools; include both, without an unlisted garnish.
Mix the dressing
Stir 30 ml olive oil and salt into the chilled bulgur and its retained lemon juice, checking after about 1 minute until evenly combined. This is a mixing reminder, not an acid-safety treatment or a fixed soaked-bulgur mass ratio.
Stir 30 ml olive oil and salt into the chilled bulgur and its retained lemon juice, checking after about 1 minute until evenly combined. This is a mixing reminder, not an acid-safety treatment or a fixed soaked-bulgur mass ratio.
Mix the dressing: 60 seconds
Toss gently
Combine chopped produce and all dressed bulgur gently with clean utensils. Keep cold; lemon provides flavour, not produce disinfection. Do not add unmeasured oil, water or garnish.
Combine chopped produce and all dressed bulgur gently with clean utensils. Keep cold; lemon provides flavour, not produce disinfection. Do not add unmeasured oil, water or garnish.
Serve cold
Serve 2 catalogue shares promptly while cold. Keep covered at 4°C or colder and use within 2 days or an earlier product limit. Do not repeatedly warm and chill this ready-to-eat salad.
Serve 2 catalogue shares promptly while cold. Keep covered at 4°C or colder and use within 2 days or an earlier product limit. Do not repeatedly warm and chill this ready-to-eat salad.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Keep covered at 4°C or colder and use within 2 days, or an earlier ingredient-label limit. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Serve chilled; do not repeatedly warm and chill this ready-to-eat salad.
About this recipe
A chilled parsley and tomato salad with measured fine bulgur and lemon dressing.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.