Remarkably flavorful tabbouleh recipe with creamy diced avocado! This is a delicious spin on traditional tabbouleh, a classic Lebanese parsley salad. Feel free to soak the bulgur up to a day in advance. You can also prep your parsley in advance by rinsing it and drying it (see step 2). Recipe yields 8 small side servings or lettuce cups.
Recipe adapted from Rose Water and Orange Blossoms by Maureen Abood, with permission.
To turn coarse bulgur into fine-grade bulgur: I pulsed the bulgur in my blender (a food processor would likely work, too) about 20 times, until the grains were reduced to about 1/3 of their original size. Alternately, you could just cook your bulgur rather than soaking it. Here’s a guide with cooking times for different grades of bulgur.
Storage suggestions: This salad is best the day it’s made, but I still enjoyed the leftovers two days later. Store in the refrigerator, covered.