Whether you spell it tabbouleh or tabouli, this Lebanese Tabbouleh Salad is delicious and incredibly easy to prepare. Made with a base of fresh parsley, mint, and bulgur, it’s also more filling than many salad recipes.
Serve alongside za’atar chicken, pulled lamb, chicken shish tawook, or Arayes (meat-stuffed pita) for a quick and delicious dinner.
Table of Contents
What is Tabbouleh?
Tabbouleh, tabouli, or tabouleh is a bulgur and herb Middle Eastern salad from the Levant region. The Lebanese version differs in that it uses more parsley than bulgur (much more, as you’ll see in the recipe) for a very herb-based salad that’s fresh and vibrant.
Bulgur is a cracked wheat that’s very common in Middle Eastern cuisines, especially Levantine Cuisine. It’s used all over the world and can be found in most grocery stores these days, but it is easiest to find at Middle Eastern grocers or online.
Fine or extra fine bulgur wheat is parboiled, or partially pre-cooked, because the whole grain takes a very long time to cook. This recipe calls for fine or extra fine bulgar wheat, which only needs soaking with hot water.
Tabbouleh stores well and can be made ahead of time to pack for lunches (see more on this below). It’s traditionally served as part of a meze with dishes like eggplant hummus, mutabal, and labneh balls.
Ingredients
You need lots of parsley (2 big bunches of parsley) for this recipe (try growing your own parsley like I do!). It should be in good condition, green and fresh. All of the ingredients needed are quite easy to find at just about any grocery store.
- Bulgur: Standard bulgur (a.k.a. burghul) can be used for this recipe, cooked according to package instructions. For a gluten-free substitution, I use cooked and cooled quinoa. You can also try couscous.
- Flat-Leaf Parsley: Curly parsley can be used in a pinch, but I don’t really recommend it. Flat leaf Italian parsley is best for texture and flavor. It’s the star of the show after all. If you have extra parley on hand, make my Mint Chimichurri Sauce. It’s a great way to use it.
- Fresh Herbs: Scallions, also called green onions or spring onions are ideal, but you can also use finely minced red or white onion. Fresh mint leaves are also traditional.
- Fresh Tomatoes: This salad can be made any time of the year, but ideal in the summer when ripe tomatoes are in season.
- Fresh Lemon Juice: Squeeze your own lemons! Don’t use the bottled stuff!
See the recipe card at the bottom of this page for full information on ingredients and quantities.
How to Make This Traditional Lebanese Tabbouleh Salad
Ready in half an hour, with most of that time needed just to soak the bulgur, this herb salad is so easy to make at home. If chopping the herbs by hand is too tricky, you can use a food processor to make quick work of it.
Step 1. Soak: cover the bulgur in boiling water and set aside for 30 minutes.
Step 2. Prep and mix: while the bulgur is soaking, chop the herbs and mix everything except the bulgur in a large bowl.
Step 3. Drain: pour the soaked bulgur into a fine sieve and drain as much water as possible. It should be soft but if you want it to be softer, repeat the soaking step. Transfer it to the salad bowl.
Step 4. Mix and serve: Mix, taste, adjust seasoning and chill if possible before serving.
Serving Suggestions
Serve the salad at room temperature or cold from the fridge. I like pairing it with with:
- Grilled proteins and vegetables: Authentic Shish Tawook, Chicken Kafta, Arayes (stuffed pita bread), Beef Kofta or even Persian Kobbideh Kebabs.
- As a side with za’atar chicken, Musakhan (Sumac Chicken), Maqluba (upside down chicken and rice) and Vermicelli Rice.
- On its own in romaine heart hearts.
- It also works with seafood dishes like my Sayadieh (fried fish and rice).
Expert Tips
- Dry your herbs before cutting: this is important to avoid bruising and adding excess water to the salad. I like to wash and spin the herbs dry in a salad spinner before chopping. Or dry using paper towels.
- Choose a mint you like: peppermint is more common but much stronger than spearmint (it contains much more menthol), so if you want a traditional salad but don’t love mint, use spearmint. If you don’t like mint, you can leave it out entirely.
- Use a sharp knife: you want a nice clean chop for the herbs, and using a dull knife can bruise them, leading to discoloring.
- Make Ahead: This is a great make-ahead recipe. It helps cut down on prep time during busy weekday meals. It’s also a popular dish to have during Ramadan. It’s featured on my 35 Ramadan Recipes post.
Recipe FAQs
Bulgur is a whole grain that’s been cracked and dried, and fine bulgur is also partially cooked before drying. Couscous is more similar to pasta and can be made with white or whole grain flour.
The salad should be made at least one hour in advance so that the flavors can blend effectively. Prepare it a day in advance and refrigerate in a sealed container.
Keep any leftovers in a sealed airtight container in the refrigerator for up to 3 days.
More Herb-Based Recipes You’ll Love
Appetizers
Breakfast
Preservation
Appetizers
If you make this Lebanese Tabbouleh or any other appetizers and salads on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Lebanese Tabbouleh Salad
Ingredients
- ¼ cup Bulgur wheat – Fine or extra fine
- ¼ cup Extra virgin olive oil
- 3 tbsp Lemon juice
- 2 cups Parsley – Finely minced (about 2 bunches, thick stems discarded)
- ¼ cup Mint – Finely minced (about ½ bunch, stems discarded)
- 2 Tomatoes – Finely diced
- 4 Green onions – Finely diced
- Kosher salt and fresh cracked pepper to taste
- Romaine heart leaves for serving
Instructions
- Soak. In a small bowl or measuring cup add the bulgur wheat and enough boiling water to cover it by an inch. Set aside for 30 minutes for the bulgur wheat to soak and plump.
- Prep and toss. In a large bowl, combine olive oil, lemon juice, minced parsley, mint, diced tomatoes, scallions, a big pinch of salt and a few grinds of black pepper. Toss lightly to combine.
- Drain. Taste the bulgur. It should be soft. If not, repeat the soaking in boiling water step (or simply boil it in water on the stove in a small pot until tender – see the note below). Using a small colander, drain the bulgur wheat, squeeze as much water out as you can, and add it to the rest of the salad.
- Mix and Serve. Toss, taste, and adjust the seasoning. Serve the tabbouleh immediately, or, ideally, allow it to rest in the refrigerator for 1 hour so the flavors can blend. Serve with romaine lettuce leaves.
Notes
- Bulgur: standard bulgur can be used for this recipe, cooked according to package instructions ideally. For a gluten-free substitution, use cooked and cooled quinoa. You can also try couscous.
- Flat-leaf parsley: curly parsley can be used in a pinch, but I don’t really recommend it. Flat leaf is best for texture and flavor.
- Scallions: also called green onions or spring onions are ideal, but you can also use finely minced red or white onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
