Revitalized Tabbouleh Salad with Herbs and Spices
This delightful Tabbouleh Salad, inspired by the renowned Paula Wolfert, elevates a traditional Lebanese dish by weaving in a tapestry of vibrant flavors and textures. The fine grain bulgur wheat serves as a perfect base, soaking up the tangy freshness of lemon juice, the smooth richness of high-quality extra virgin olive oil, and the aromatic harmony of spices like allspice, cinnamon, and nutmeg. Fresh herbs and vegetables lend a refreshing crunch, making this a bright and healthful side dish or light meal. Enjoy this salad freshly made or let it marinate overnight for an even deeper infusion of flavors.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Fine grain bulgur wheat
2/3 cup (Rinsed and soaked in cold water)
Scallions
8 (Finely sliced)
Fresh mint leaves
1/2 cup (Shredded)
Fresh sorrel leaf
1/2 cup (Shredded (optional))
Flat-leaf parsley
2 cups (Chopped)
Cucumber
1 medium (Peeled, halved, seeded, and finely diced)
Fresh ground black pepper
3/4 teaspoon (Ground)
Cayenne pepper
1/4 teaspoon (Ground)
Allspice
1/4 teaspoon (Ground)
Cinnamon
1/4 teaspoon (Ground)
Nutmeg
1/4 teaspoon (Ground)
Extra virgin olive oil
3 tablespoons
Fresh lemon juice
3 tablespoons
Salt
to taste
Tomatoes
2 medium (Peeled, seeded, and chopped)
Instructions
1
Begin by rinsing the fine grain bulgur wheat to remove any dust. Place it in a fine sieve and shake gently. Soak the bulgur in cold water for about 30 minutes, allowing it to puff up and soften.
2
While the bulgur is soaking, prepare the other ingredients. In a large mixing bowl, combine the finely sliced scallions, shredded fresh mint leaves, optional sorrel leaves, chopped flat-leaf parsley, and diced cucumber.
3
In a separate small bowl, mix together the fresh ground black pepper, cayenne pepper, allspice, cinnamon, nutmeg, extra virgin olive oil, and fresh lemon juice. Stir until well combined.
4
Once the bulgur has softened, drain it thoroughly and gently squeeze by hand to remove any excess moisture. Add the bulgur to the herb and vegetable mixture.
5
Pour the spice and oil mixture over the bulgur and vegetables, mixing everything gently but thoroughly to ensure even distribution of flavors.
6
Season with salt to taste, cover the bowl with plastic wrap, and refrigerate the salad overnight to allow the flavors to meld beautifully.
7
Just before serving, fold in the chopped tomatoes and adjust the seasoning with salt if necessary for optimal taste. Serve chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Revitalized Tabbouleh Salad?
It is a traditional Lebanese salad enhanced with a tapestry of spices like allspice, cinnamon, and nutmeg, inspired by Paula Wolfert.
What type of bulgur wheat is used in this recipe?
The recipe calls for fine grain bulgur wheat.
How do I prepare the bulgur wheat?
Rinse the bulgur in a fine sieve to remove dust, then soak it in cold water for about 30 minutes until soft.
Do I need to cook the bulgur on a stovetop?
No, the bulgur is prepared by soaking in cold water rather than boiling.
Which fresh herbs are required for this salad?
You will need fresh mint leaves and a large amount of flat-leaf parsley.
What is the optional herb mentioned in the recipe?
Shredded fresh sorrel leaves can be added optionally for extra flavor.
What spices are used in the dressing?
The dressing includes black pepper, cayenne pepper, allspice, cinnamon, and nutmeg.
What kind of oil should be used?
The recipe recommends using high-quality extra virgin olive oil.
How should the cucumber be prepared?
The cucumber should be peeled, halved, seeded, and finely diced.
When should the tomatoes be added to the salad?
Tomatoes should be folded in just before serving to maintain their texture.
How long should the salad refrigerate?
It is recommended to refrigerate the salad overnight to allow the flavors to meld.
How do I ensure the bulgur isn't too watery?
After soaking, drain it thoroughly and gently squeeze it by hand to remove excess moisture.
Is this recipe suitable for vegans?
Yes, this Tabbouleh salad is entirely plant-based and vegan-friendly.
What type of parsley is best for this dish?
Chopped flat-leaf parsley is used for the best flavor and texture.
Can I serve this salad at room temperature?
Yes, the salad can be served either chilled or at room temperature.
How should the tomatoes be processed before adding?
The tomatoes should be peeled, seeded, and chopped.
What provides the acidity in the dressing?
Fresh lemon juice provides the tangy freshness in the dressing.
How should the fresh mint be prepared?
The fresh mint leaves should be finely shredded.
Can the spice levels be adjusted?
Yes, you can season with salt to taste and adjust the cayenne pepper based on your heat preference.
What is the purpose of soaking the bulgur?
Soaking allows the fine grain bulgur to puff up and soften without becoming mushy.
Who is the inspiration behind this recipe?
This version of Tabbouleh is inspired by the renowned culinary author Paula Wolfert.
Is this a healthy side dish?
Yes, it is a bright and healthful dish rich in fresh vegetables, herbs, and whole grains.
How many scallions are needed?
The recipe requires eight finely sliced scallions.
Can I make this salad ahead of time?
Yes, making it the night before is encouraged for a deeper infusion of flavors.
What is the texture of the salad?
It features a fine grain base with a refreshing crunch from cucumbers and tomatoes.
How much parsley is required?
The recipe calls for two cups of chopped flat-leaf parsley.
Does the recipe contain any dairy?
No, this recipe is naturally dairy-free.
How should I store leftover Tabbouleh?
Store it in a covered container in the refrigerator to keep it fresh.
What makes this 'Revitalized' compared to basic Tabbouleh?
The addition of a warm spice blend (cinnamon, nutmeg, allspice) and the optional sorrel revitalizes the traditional flavor profile.
Is the salad gluten-free?
No, because it contains bulgur wheat, it is not gluten-free.