tabbouleh

Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).

Best Tabbouleh

bulgur

cucumber (1 small-to-medium)

tomato* (1 large)

fine sea salt, divided

curly parsley

mint

green onion

olive oil

lemon juice,

garlic, pressed

Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.

Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you&#8217;re ready to mix the salad.

To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it&#8217;s much easier in a food processor with the standard &#8220;S&#8221; blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn&#8217;t too watery). Add the strained cucumber and tomato to the bowl.

In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Great recipe!  I'm Armenian and my mother grew up in an orphanage in Aleppo - so she when she prepared tabbouleh, it was the real deal with probably a Syrian tilt.  Extra fine bulgur should be more available these days, and is important - and it never needs to be cooked - it readily absorbs the liquids.  My mom would add a little tomato paste - I don't. Most important for me is the TOMATOES.  I don't even bother making it unless I have homegrown - the are critical to the flavor - so is the parsley and mint, but it seems much easier to get flavorful parsley and mint than tomatoes.  I wonder if there is a more nutritious dish in the world! Think about those flavorful and nutrient dense ingredients - and don't skimp on the olive oil!

Just wanted to let you know that you can get tabouli through Amazon I think it comes with six boxes good luck I have quite a few hi

I made this with couscous because my store had no barley. It was awesome and my partner who is not a salad man really loved it!

Try massaging the dressing into the parsley, then mixing in the other ingredients!

This salad is AWESOME!
I used pearl barley instead of bulgur but the flavors and the freshness were 10/10.

Sorry, I will not make this again.  To many greens, not enough bulgher.

Salting the tomatoes and the cukes robs the salad of their juices and flavor, and all you get is salty.  Also, I doubled the amount of bulgher because it was so green and and had to add more lemon and even dried mint to make the salad balance out.  I'm going back to the taboulleh salad recipe on the back of Bob Red Mill Wheat Bulgher package. This was the worst taboulleh I ever ate.

I use quinoa instead of the bulgar and purple onion instead of green. I LOVE this recipe. The dressing is perfect.

Thank you for sharing this recipe - all the flavors come through without fighting each other.  The salad is refreshing and bright...my husband and children always go back for extra helpings!

Use hemp hearts to replace bulghur to make it keto.  And I add lots of Penzeys Greek seasoning.  Yum!

Not happy with this recipe :( actually my salad is ruined by following it. I had never made tabbouleh with green onion before and decided to try it following this recipe. I also salted my tomatoes and cucumber. Used my garden harvest and was really looking for a nice salad to enjoy. Now the salad is overrun by an onion flavor. I can't taste the parsley, tomatoes or cucumbers. What a waste of all my fresh garden produce :(

Best combination especially the garlic addition. Thank you.

Thankyou easy to follow steps looks authentic and tastes authentic hubby thinks I’m a genius

https://content.jwplatform.com/videos/xQD1jQlf.mp4

Watch how to make the best tabbouleh in this short video! You’ll just need some fresh ingredients and a few simple tricks to make this tabbouleh recipe.

Tabbouleh Recipe

As always, use the amounts of veggies/herbs as a guide. I like a whole grain salad filled with vegetables and herbs, but add as many or as few as you would like. Also, while I don't think it is necessary, a little feta cheese offers another dimension to this salad while not disturbing the salad's wonderful crunchy texture.

Tabbouleh

bulgur, extra-coarse* if possible

onion

scallions

chives

English cucumber

cherry tomatoes

parsley

mint (to yield about a quarter cup once minced)

kosher salt and

Place bulgur in a large bowl. Cover with cold water. Let stand for one hour. Drain in a sieve (if you have one with a fine enough mesh) or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.

Meanwhile, finely dice the onion. Mince the white and light green portion of the scallions. Mince the chives. Small dice the cucumber. Halve or quarter the cherry tomatoes, depending on their size. Mince (roughly mince) the parsley. Mince the mint.

Spread the bulgur out in your bowl. Season evenly with kosher salt (I used a teaspoon) and freshly cracked pepper. Add all of the chopped vegetables and minced herbs. Pour in the olive oil and lemon juice. Toss well. Taste and adjust seasoning as necessary.

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Tabouli Salad Recipe

extra fine bulgur wheat

Roma tomatoes, very finely chopped

English cucumber (hothouse cucumber), very finely chopped

mint leaves, stems removed, washed, well-dried, very finely chopped

green onions, white and green parts, very finely chopped

Salt

lime juice (lemon juice, if you prefer)

3-4 tbsp Early Harvest extra virgin olive oil

Romaine lettuce leaves

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

Now add the the lime juice and olive oil and mix again.

For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.

Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

I just made this and think it is good. I did not put everything in that it called for..not so much mint or tomato and cucumber into some and not into the other half. I salted the tomatoes lightly after I chopped them, I added the chopped mint and parsley to the bulgar as soon as they were chopped so I could see if I wanted more greens. I chopped the onion and did the same, lightly salting and stirring in again. I chopped tomatoes and drained and added those. I did not use all 4 but sizes of things make a difference and 3 chopped looked fine with what I had in the mixing bowl. I loved making this. What a big happy mess. I zested 2 limes which gave the salad all its oomph the juiced and added the lime juice to the olive oil with a little salt and pepper and stirred all in. I added cucumber to some of it and not to the other part. I will absolutely use this as my recipe. Thanks so much. I have a friend who was a soux chef and I have learned from her to have fun and use my own judgement

I have made this recipe multiple times and it is always a hit!

I love this recipe. I used quinoa instead of bulgur wheat, and added red bell pepper, Kalamata olives, and feta (all finely chopped as well) to all of the other ingredients you listed. I may have added a bit more lime juice too. It was SO GOOD! Thanks for posting this!

https://content.jwplatform.com/videos/zx8bqRpL.mp4

Tabouli Salad

The classic Middle Eastern Tabbouleh salad gets an of-the-moment upgrade with the "it" grain, quinoa.

Quinoa Tabbouleh 

quinoa,

kosher salt

lemon juice

garlic clove,

black pepper

English hothouse cucumber

cherry tomatoes, halved

flat-leaf parsley

scallions, thinly sliced

The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa.

Bon Appétit

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

This fresh tabbouleh recipe is easy to make, and has lots of fresh cucumber, tomatoes, and herbs.&nbsp;

bulgur wheat

water

salt

dill

tomatoes (seeded and chopped (about 2 cups))

cucumber

scallions (sliced (white and green parts))

extra virgin olive oil

tbsp lemon juice

black pepper (to taste)

Place the bulgur in a bowl, then pour over the boiling water. Stir in the salt, then let the bowl sit, covered, for 1 hour, until the liquid has been absorbed.

Add the chopped herbs, tomatoes, cucumber, scallions, oil, and lemon juice, and give it all a good stir. Season to taste with salt and pepper, then serve.

A simple recipe for Quinoa Asparagus Salad ( aka Spring Tabouli) tossed with English peas,  fresh dill, parsley, toasted almonds in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavorful salad that can be made ahead- perfect for special gatherings or midweek lunches! GF &amp;  Vegan adaptable! 

Quinoa Asparagus Salad 

quinoa (dry)

asparagus, chopped into 1 inch pieces

peas

scallions – thinly sliced at a diagonal

parsley,

lemon

pepper

Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.

While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.

Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.

Taste, adjust salt and lemon, adding more if you like. If you are making this ahead, be sure to taste before serving as flavors will mellow &#8211; so I&#8217;ll usually add a little more salt and lemon.

Serve with optional avocado, feta, goat cheese, sunflower sprouts.

This salad was excellent. Turned out perfectly!

Brought this to a potluck and everyone loved it and of course I shared your blog! Thanks  for all you do. Salad was so refreshing and light and full of flavor. I added a bit more lemon and salt right before serving.

Just made this to take to a friend’s bbq later today. Amazing! I doubled the amount of asparagus and added mint as both abundant here right now. The dill is a taste sensation!!!!! Dressing and avocado packed ready to transport, but this salad is delicious undresses - different flavours coming through and all fresh and tasty

I love this salad- have made it 3 times now!

Absolutely delicious. Fresh, healthy and light we kept it vegan with avocado slices. Perfect as a light dinner.

Quick, healthy and delicious meal! I didn’t have fresh dill so I subbed with Italian Parsley and sprinkled a generous amount of dried dill on at the end. Topped it with a half of an avocado per serving and felt totally satisfied &amp; energized! 

A new family favorite. Thanks for sharing!

This was so delicious -- quick to prepare and amazing flavours!

Delicious Spring supper.  I broiled lamb chops on the side for my carnivore but I loved the salad alone as my main course.  I will be making it again.

This Middle Eastern dish is perfect for entertaining a crowd.

Spiced lamb and hummus plate with tabbouleh

1kg lamb leg steaks, cut into 3cm pieces

onion, sliced

garlic cloves, crushed

tsp ras el hanout (Moroccan spice blend)

tomato paste

(375 milliliters) beef stock

hummus

pita bread and thick

Greek-style yoghurt, to serve

(80 grams) burghul (cracked wheat)

tomatoes, seeds removed, chopped

Lebanese cucumber, seeds removed, finely chopped

coriander, leaves

mint, leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

5348771529001-5977456516001

A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches

Spring tabbouleh

tbsp garam masala

chickpeas

ready-to-eat mixed grain pouch

frozen peas

lemons

radishes

pomegranate seeds

Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.

Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.

Mediterranean parsley salad or tabbouleh, tabouleh, tabouli, probably the best-known Middle Eastern salad recipe, made with lots of parsley, dressed in a simple olive oil and lemon juice dressing.

Mediterranean Parsley Salad – Tabbouleh or Tabouli

115 g/ 4 oz/ ½ cup fine or medium bulgur wheat (Note 1)

250 ml/ 8.4 fl.oz/ 1 cup hot vegetable broth

plum tomatoes (Note 2)

spring onions (depending on size)

80 g/ 2.8 oz fresh parsley leaves (Note 4)

g/ 0.7 oz fresh mint leaves (Note 4)

fine sea salt and pepper

Place the bulgur into a heatproof bowl and cover it with the hot vegetable broth. Let stand for 5 to 10 minutes or according to the packet's instructions. Drain well, if you notice that not all liquid has been absorbed. Place the drained bulgur into a large bowl and let cool while you prepare the rest of the ingredients.

Halve the tomatoes and deseed them, if necessary. Chop them very finely. Deseed the cucumber, if necessary, and chop it finely as well. Thinly slice the spring onions.

Remove the stems from the parsley and weigh the leaves, you should have about 80 g/ 2.8 oz parsley leaves. Do the same with the mint, you should have about 20 g/ 0.7 oz mint leaves. Chop both kinds of herbs very finely with a sharp knife to avoid bruising them too much.

Add all the chopped herbs and vegetables to the bulgar bowl. Mix carefully but thoroughly and add the lemon juice and the olive oil. Adjust the taste with salt and pepper and more lemon juice, if necessary.

https://embed.mediavine.com/videos/ba6i2i28c4trtrewxfzq

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

This delicious Lebanese tabbouleh salad recipe (tabbouli) is a popular Middle Eastern dish. It is fresh, leafy, herby and citrusy. The combination of these ingredients creates a mouth-watering, healthy, and savoury side that can be served with shawarmas, grilled kabobs, lamb, chicken or fish.

Lebanese Tabbouleh Salad Recipe (Tabbouli)

green onions

garlic

Salt and pepper

Check out my top tips before making this recipe. Add cooked bulgur wheat to a bowl (see notes on how to prepare bulgur wheat). Add olive oil and lemon juice to a separate bowl and whisk until well combined. Pour the mixture into the bulgur wheat, stir and set aside for later.

Meanwhile, chop tomatoes, cucumbers, green onions, garlic, parsley, mint very finely and add the ingredients to a bowl. Season the ingredients with salt and pepper to taste, drain and set aside.

Add bulgur to the chopped ingredients and toss together.

Serve at room temperature or cold. Option to refrigerate for 30 minutes to intensify flavours.

That was the best version of tabbouleh I've ever made.  Can't wait to try with garden tomatoes and mint.  Thanks for that.

Outstanding.  Proportions in this recipe are spot on, and then you can fine tune the lemon juice and salt after it has rested in the fridge 15-20 mins.  I chopped the parsley (and mint) in the food processor.  Definitely the way to go, just pulse and stop and mix as necessary.  I put my cooked Bulgur Wheat in the refrigerator uncovered and stirred a few times while I was preparing everything else, that cooled it down nice.  I made this recipe for me to take for lunch this week as a side, and based on how much I like to eat at a time, it yielded 3-4 servings.  Thank you Kate for doing the hard work for us refining this recipe. No wonder it's at the the top on Google Searches for Tabbouleh Recipes.

Awesome recipe!!!
My hubby and I loved!
Thank you soo much!!!

I've commented in the past about how great this tabboulah is, but it has become an obsession. I double the recipe and make it every week.  I add extra lemon, garlic and mint. The flavor is unbelievable.

Excellent!!  So good.  You must get small bunches of parsley- I only needed 1 for about a cup of chopped.  Soaking the garlic in lemon juice before mixing in the olive oil mellows it a bit.  Thanks for the great recipe!!

I used your recipe for the1st time making Tabbouleh - It tuned out so delicious that I have made it several times in the last couple of months :) I sprinkle a little feta cheese on top of it - Yummy!!!

I was craving real tabbouleh (i.e. mostly parsley and little bulgur, versus what you often find in North American restaurants) and this totally hit the spot. I added quite a bit more lemon, since I like a strong lemon taste, and also extra salt. Topped with hot sauce and some crumbled feta and it was delicious! Thanks, Kate, for another terrific recipe.

This recipe is AMAZING!  I made it two weeks ago and everyone loved it. And we coasted on it for several days for a super health lunch salad. However, I did find the regular curly parsley too 'scratchy' and am about to make it again with the flat parsley. I'm sure it will be just as good.

I like this one - used cauli rice one time instead of grains and that was nice  (had cauli that needed using).

Very tasty, but cucumber not my thing. Extra mint / garlic / lemon - very nice.

I made this with quinoa and a friends daughter remarked that it was “the only salad she has ever liked” and it’s like Lay’s - once you pop, you can’t stop… something like that or maybe I’m off on the brand. No matter, this was an absolute hit with everyone we had over. So easily gluten free. What a perfect use for all of our garden parsley!

The best taboule I ever made or had. Salting the cucumber and tomato puts it over the top with nice flavor and texture; not soggy. I had it tonight with cold drumsticks and a sweet potato, and will have tomorrow with salmon. This recipe is a keeper!

Great recipe!  Only change I made was to substitute 1 cup of hemp hearts instead of bulgur.  Wonderful for adding nutrition to keto diets.  I also top it off with a scoop of feta cheese, yum.

Love this recipe! Thank you for sharing your fav Tabouleh recipe it’s now in my fav’s list. Cheers

Love this recipe!! Simple, delicious and tangy. Thank you.

Tried this recipe today and it was so delicious. Adding that extra bit of lemon juice was a great call. Thank you so much for sharing it!!!

OMG this was amazing.  The ratios are spot on.  I couldn't wait the 15 minutes. I usually just use recipes as guidelines but mostly stayed with this one (used Meyer lemon juice that I had, 2 cloves of garlic, chocolate mint because I have tons of it).  Got fresh pita at Farmers Market and can't stop eating it.  
Thanks for another healthy delicious recipe!

I live in SoCal and easy to find fine bulgur. I just soak it with lemon juice and the diced tomatoes, I don’t have to cook it.  Like the recipe mentions tomatoes are juicy and those juices are perfect to allow to soak along with the bulgur and lemon juice as it absorbs the liquid. I also toss in the garlic in the soaking process so the lemon juice mellows out that flavor. For less tang, I do add a little water. 

I can eat a whole bowl by myself. 

I love the cucumbers in it and the Persian cucumbers don’t release as much liquid.

I have Lebanese friends who view cucumbers in tabbouleh as heresy, and they are very particular about using "medium bulgur", which I have never seen in a supermarket, but there you go.  I lived in the Middle East, and I've even seen tabbouleh with chopped raw zucchini and arugula, and yes, cucumber.  The fanciest versions have very little bulgur but a whole lot of fresh herbs of various types.  Always parsley and mint.  Dill is really good, and sometimes I add basil--as long as it's green, work with what you have.  Flat parsley is preferable to curly.  I am a bit more hesitant to add garlic, because it can so easily overwhelm all the more delicate flavors.  It really isn't necessary to cook the bulgur, but you should rinse and soak it for half an hour or so if you don't.  I soak mine in salted lemon juice and a bit of the juice from the chopped tomatoes.  I've made it with quinoa, and it's really good that way too.  Tabbouleh tastes even better the day after you make it, so if you have the time I recommend that.  Some like it dry, some like it wet.  This recipe is on the wet side, probably due to the cucumber.  Overall, this is an excellent recipe, and I have no problem giving it 5 stars, cucumber and all!

Added some preserved lemon instead of salt, and subbed tomato with red pepper for allergy reasons. Lovely.

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.

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