In green apple tabbouleh, apple and celery add crunch and a subtle sweetness that play beautifully against the lemon and herbs. (Courtesy of Laura McLively)
Tabbouleh, the bright, herb-packed Levantine salad, is best known for its medley of parsley, mint, bulgur, tomatoes, and cucumber — all tied together with lemon and olive oil. But like all great classics, it lends itself to creative variation.
This version keeps the spirit of the original — tangy, herby, and refreshing — while leaning into unexpected fall flavors. Instead of tomatoes and cucumbers, crisp green apple and celery step in, adding crunch and a subtle sweetness that play beautifully against the lemon and herbs. Finely chopped edamame and green onion carry the green theme forward, while dried currants provide tiny pops of tart-sweet contrast.
At its base is bulgur, a whole grain that feels hearty yet light. Best of all, it requires no stovetop cooking — just a quick soak in hot water until fluffy and tender. Toss everything together with fresh mint, parsley, lemon juice and a drizzle of good olive oil, and you’ll have a grain-based salad that’s both rooted in tradition and entirely its own.
Green Apple Tabbouleh
Serves 6-8
INGREDIENTS
1 ½ cups bulgur
1 ½ cups boiling salted water
2 green apples, finely chopped
4 stalks celery, finely chopped
4 green onions, finely sliced
¾ cup shelled edamame, finely chopped
½ cup dried currants
1 bunch fresh parsley, finely chopped
⅓ cup finely chopped fresh mint
¼ cup fresh lemon juice
¼ cup olive oil
1 teaspoon salt
DIRECTIONS
In a heat-proof bowl with a lid, pour boiling water over the bulger. Cover and let sit for 20 minutes until the water is fully absorbed. Fluff with a fork and set aside to cool.
Combine the cooked bulgur with all the remaining ingredients. Taste and adjust seasoning. Serve room temperature, garnished with extra herbs.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
Originally published at Laura Mclively, correspondent