Simply Lebanese

Tabbouleh

Tabbouleh
  • Prep Time
    15mins
  • Serving
    4
A classic Lebanese salad, Tabbouleh is a parsley-based dish filled with fresh vegetables, healthybulgur and tossed with a tangy lemon and olive oil dressing.
Tabbouleh

Tabbouleh is such a distinct and iconic salad that it has become so well known all over the world. I always find this salad in the prepared food section at the supermarket, as well at any Mediterranean food stand, cart or restaurant, even more so than Fattoush! With a parsley base, this delicious salad combines fresh mint, scallions, tomatoes and bulgur. The dressing is pretty much the same as any Lebanese salad, fresh lemon juice and olive oil. Bulgur is a healthy cracked wheat, very similar to quinoa. I find it at my Middle-Eastern grocer but, it is available at other supermarkets such as natural-food stores like Trader Joe’s or Whole Foods. The only critique I have with the “Americanized” version of Tabbouleh is that it almost always has too much bulgur wheat. The traditional version is much greener, with only a bit of bulgur throughout. Like couscous, bulgur plumps up quick as soon as any liquid hits it. Being so, two tablespoons in the entire salad might seem like nothing but, once the salad is tossed together and the bulgur has fluffed up, it’ll be much more visible.

This is a wonderful salad to make for guests, as it really brightens up any table. I love to make this especially during the summer using the fresh parsley and mint from my garden. I prefer to use Italian (flat) parsley in this salad but I have seen it made using curly parsley so, feel free to use that if you prefer. Everything in this salad should be finely chopped, especially the parsley, you don’t want to see any leaves in it. You can prep the tabbouleh in advance if need be. However, do not add the tomatoes or the dressing until you are ready to serve it. To serve, wash some romaine lettuce and serve on the side. I have commonly seen the lettuce used kind of like a utensil to scoop up the salad.

STEP 1

Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes.

Combine in a large bowl.

Tabbouleh

STEP 2

In a small bowl, whisk together the freshly squeezed lemon juice, olive oil and salt.

STEP 3

Sprinkle the fine bulgur over the fresh vegetables.
Pour the dressing over the salad and mix well until combined.
The juice from the tomatoes and dressing will plump the bulgur within 5 minutes.

STEP 4

Serve immediately with fresh lettuce (Optional).

Tabbouleh
Tabbouleh

Tabbouleh

A classic Lebanese salad, Tabbouleh is a parsley-based dish filled with fresh vegetables, healthybulgur and tossed with a tangy lemon and olive oil dressing.
4.58 from 14 votes
Print Rate
Course: Salad
Cuisine: Lebanese
Keyword: lebanese, Levantine, recipe, Syrian, Tabbouleh, Tabbouli, taboule
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 85kcal
Author: Iman

Ingredients

  • 1 bunch Parsley
  • ½ bunch Scallions (Green Onions)
  • ¼ cup Mint Leaves
  • 2 Tomatoes
  • 2 tb. Fine Bulgur
  • 2 tb. Olive Oil
  • 2 tb. Lemon Juice
  • ½ tsp Salt

Instructions

  • Prepare the vegetables by thoroughly washing them and set aside to fully dry.
    Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes.
    Combine in a large bowl.
  • In a small bowl, whisk together the freshly squeezed lemon juice, olive oil and salt.
  • Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
  • Serve immediately with fresh lettuce.

Notes

The juice from the tomatoes and dressing will plump the bulgur within 5 minutes.

Nutrition

Calories: 85kcal | Carbohydrates: 9.4g | Protein: 2g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 153mg | Potassium: 291mg | Fiber: 1.9g | Sugar: 1.9g | Vitamin A: 2000IU | Vitamin C: 54.5mg | Calcium: 57mg | Iron: 1.8mg

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    Recipe Reviews

    • Suz

      Hi. What type of mint do you use. Spearmint, peppermint , etc?

      • Iman

        Just the mint I find at my grocery store, I don’t think it is either of those.

    • Shameela

      What are the dry ingredients added not mentioned in the recipe

    • Karim

      Is it OK to substitute couscous instead of burgul? I know it will be a little bigger in size, but in case I don’t have the fine burgul.

      • Iman

        No, unfortunately couscous would not work, but, quinoa works! If you want to cook it first, then toss it with the completed salad. Enjoy.

      • Amina

        Hello. I do hope you are well. Just to be clear, is the bulgar cooked or raw?

        • Iman

          Raw! The lemon juice and olive oil will plump it up after about 5/10 minutes.

    • Jirair Missirlian

      5 stars
      Just discovered your website today. A quick read of your recipes tells me you are a great cook.
      Glad you emphasized the fact that very little bulgur is required in tabbouleh. I get so annoyed when I see the “americanized” version.
      My tabbouleh recipe is slightly different from yours; I add a teaspoon of dried mint; it enhances the refreshing aroma of mint.
      In my humble opinion, I believe the Lebanese cuisine is the best; and you are sharing your great recipes with the world.
      Best wishes to you from a Lebanese Canadian.
      Jirair

      • Iman

        Thank you so much, nothing compares to Lebanese food for sure! Dried mint sounds delicious with tabbouleh, enjoy!

    • Fadi Rahal

      5 stars
      Amazing salad from amazing part of the world. Thank you.

      • Iman

        I agree, thank you!

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