Yummy Spoon

Salads

Tabbouleh

A bright, herb-packed Lebanese salad of finely chopped parsley and mint with juicy tomato, green onion and a little bulgur, dressed with plenty of lemon and olive oil.

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Tabbouleh salad with parsley, bulgur and tomatoes on a white plate
Photo: Flickr - cyclonebill - Tabbouleh by cyclonebill, CC BY-SA 2.0, via Wikimedia Commons

In Lebanon, tabbouleh is a parsley salad with a little bulgur, not a grain salad with a little parsley. Bunches of flat-leaf parsley and fresh mint are chopped finely, mixed with diced tomato and green onion and dressed with lemon juice and olive oil. It is fresh, tangy and wonderfully green, and it is the perfect partner for grilled meat, falafel or a bowl of hummus.

Tips for the best tabbouleh

  • Dry the herbs well. Wash the parsley and mint and spin or pat them completely dry before chopping. Wet herbs turn mushy and dilute the dressing.
  • Use a sharp knife. A sharp knife slices the herbs cleanly. A food processor bruises them and turns the salad into a paste.
  • Fine bulgur needs no cooking. Fine (#1) bulgur only needs to soak in the lemon juice and tomato juices to soften.

How to chop parsley quickly

Gather a bunch of parsley into a tight bundle, hold it firmly and slice across the leaves as thinly as you can, working down toward the stems. Discard the thick stems at the end. One pass with a sharp knife is all you need; there is no need to chop the pile repeatedly.

What to serve with tabbouleh

  • Hummus and warm pita
  • Grilled chicken, lamb kebabs or falafel
  • A crisp Greek salad for a mezze spread

FAQ

Can I make tabbouleh gluten-free?

Yes. Replace the bulgur with ½ cup cooked and cooled quinoa.

Tabbouleh

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Prep time
Total time
Servings
4
Yield
About 4 cups
Difficulty
Easy
Course
Salad
Cuisine
Lebanese

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Rinse the bulgur in a fine sieve, drain well and put it in a large bowl. Add the diced tomatoes with their juices and half of the lemon juice. Stir and leave for 10 minutes to soften.

  2. Meanwhile, wash and thoroughly dry the parsley and mint, then chop them very finely with a sharp knife.

  3. Add the parsley, mint and green onions to the bowl.

  4. Add the remaining lemon juice, the olive oil, salt and allspice and toss well.

  5. Taste and add more lemon or salt if needed. Serve right away or chill for up to 4 hours.

Notes

  • Taste the bulgur after soaking. If it is still firm, let the salad rest for another 10 minutes before serving.

Tips

  • Serve with crisp lettuce leaves or cabbage leaves for scooping, the traditional Lebanese way.

Substitutions

  • Gluten-free: ½ cup cooked quinoa instead of bulgur.
  • Cucumber: add a small diced cucumber for extra crunch.
  • Spice: a pinch of seven-spice (baharat) instead of allspice.

Storage and reheating

  • Refrigerate in an airtight container for up to 2 days. The herbs soften over time, so it is best on the day it is made.
Salads Vegetarian Quick & Easy #herbs #lebanese #make ahead #middle eastern inspired #side dish #vegan

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