Makes: 4 servings
Time: 40 minutes
Though bulgur is part of what makes tabbouleh tabbouleh, the real focus is on the herbs: You must include fresh herbs, and lots of them, combined with the ripest tomatoes, to make the best version. It’s a wonderful accompaniment to grilled food.
Tabbouleh Made with Other Grains Instead of the soaked bulgur in Step 1, use 1½ cups cooked grains; quinoa, freekeh, farro, and millet all work well. You can use rice, too, but make sure it’s at room temperature or even a little warm when you serve it so the kernels aren’t too gritty.
Bean Tabbouleh Skip the grains altogether: Substitute 2 cups any cooked beans (chickpeas are especially good), roughly mashed, for the bulgur.