tabouli

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

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

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence.

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too' Recipe

Tabouli

(200 grams) bulgur

radishes,

Persian cucumbers or 1/2 English cucumber, thinly sliced crosswise

(170 grams) halved cherry tomatoes

red onion

(15 grams) julienned fresh mint leaves

(15 grams) julienned fresh flat-leaf parsley

lemon juice

lemon

salt

black pepper

Salmon

(60 ml) extra-virgin olive oil

salmon

To make the tabouli: Put the bulgur wheat in a small heatproof bowl and pour 1 cup (240 ml) of the boiling water over it. Cover tightly with plastic wrap and place in a warm area for about 20 minutes. After 20 minutes, uncover and fluff up the bulgur wheat with a fork. If it is still hard or chewy, add 1/4 cup (60 ml) boiling water, re-cover, and steam for another 5 minutes. Repeat once more if necessary. You want the bulgur wheat to be fluffy and tender. Set aside.

In a large bowl, combine the radishes, cucumbers, tomatoes, red onion, mint, and parsley. Drizzle with the olive oil and lemon juice and toss until evenly coated. Add the lemon zest, salt, and pepper and toss again. Add the bulgur wheat and mix until well combined. (Taste and adjust the seasoning with salt and/or lemon juice if needed.) The salad can be stored in a covered container in the fridge for up to 3 days. For the best flavor and texture, bring to room temperature before serving.

Preheat the oven to 300°F (150°C), and place a rack in the middle of the oven.

Smear the baking sheet with 1 to 2 teaspoons of the olive oil and place the salmon, skin-side down, on the baking sheet. Drizzle about half of the remaining oil over the salmon and sprinkle evenly with the salt and pepper. Bake for 12 to 15 minutes, or until the fish turns opaque and feels firm when you press the thickest part. The baking time will depend on the thickness of the fillet. Keep in mind that even after the fish comes out of the oven, it will continue to cook because of carryover cooking (retained heat).

Remove the salmon from the oven and baste it with the remaining oil. Squeeze the lemon half over the salmon pieces and let the fish rest on the baking sheet for 5 to 8 minutes. To serve, divide the tabouli evenly among four dinner plates, and top each with a salmon fillet.

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)

water

asparagus, chopped into 1 inch pieces

peas

scallions – thinly sliced at a diagonal

dill

parsley,

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.

How to make authentic Lebananese Tabouli  (or Tabbouleh) - this recipe is full of flavor, vegan and can be made with bulgar wheat or quinoa with a hint of Lebanese 7-Spice that truly elevates. Enjoy with Pita bread, hummus,  or baba ganoush!

Tabouli (aka Tabbouleh) 

dry bulgar wheat,

parsley

mint leaves, chopped

1/4-1/2 cup dill, chopped (optional)

medium tomatoes, diced small (3 cups)

——–

lemon zest

lemon juice, more to taste

cumin

cinnamon

allspice

coriander

nutmeg

cloves

cardamom

If using med grain bulgar, pour 1/2 cup boiling water over the bulgar wheat in a small bowl. Cover with a plate, set aside. If using fine grain bulgar, you can toss it right in the salad at the end (the same with cooked quinoa).

If making the 7 spice&#8211; mix all the spices together in a small bowl. (see notes)

See TIP below on washing Parsley

Chop the parsley as finely as you can, and some thin stems are ok to include. Place in a large bowl. You&#8217;ll need about 7 cups chopped or 10 ounces. Chop the mint and optional dill. Dice the tomatoes finely, place in the bowl along with all their juices. Chop the cucumber and onion and place in the bowl.

Add the bulgar wheat- it should be al dente. Toss all to mix well. Add the lemon zest, lemon juice, olive oil, salt and 1 teaspoon 7-spice. Give a good stir.

Place in the fridge for 1-3 hours and allow the flavors to meld. The parsley will soften and lose any bitterness, and the bulgar will soak up the flavorful juices, swelling.

Before serving, give a stir and taste for salt and lemon. Adjust both to your liking, along with the spices. You want just the faintest whiff of the spices, like a whisper.

Enjoy with Pita, Hummus, baba ganoush, and falafels.

I made this last night for company and it was a huge hit!

My heart goes out to you on the loss of your Mom and her cat, Cookie.  I lost my Mom in July of 2017 and my cat, Luna (who, by that time, we had "adopted" from my Mom when she could no longer take care of her) shortly thereafter,  in October of 2017.  I miss and think about my Mother every single day, several times a day.  I have yet to adopt another kitty, but when I do, I hope Luna will lead me to the right one.  Sending you lots of  love and a big hug from me to you.  And, yes, I love your recipes and cannot wait to make your Mom's Tabbouleh!  Tabbouleh is one of my favorite foods, too!  Thank you for sharing her recipe.

My husband and I love tabouli and eat it on a regular basis. So yesterday I made your mother’s recipe and of course, it’s outstanding! Better than the usual recipe I follow.  Thanks so much for this recipe, it’s wonderful, I have a bowl in the fridge right now for the next few days. Also, thank you for the tip on dicing tomatoes. Really needed that.  Sissy

Wonderful recipe, everyone loved it and so easy to make.  Thank you for all the wonderful ideas you share.

Delicious tabbouleh! It makes a lot but keeps well. I didn't have bulgar or quinoa around so used amaranth. It was delicious! (And the amaranth is a great breakfast cereal, too.) Thank you - again!

This Tabouli is just sensational, and in fact every recipe of yours I have tried is just divine, including the vegan ones I've served my meat loving husband! I recommend your blog to anyone who will listen and will be sure to go back and review all the others as well. I'm here everyday after all looking for inspiration, thank you so much!

Thank you for sharing your mom's special recipe! I have an overabundance of flat parsley in my garden (the only herb I can grow well), so this was perfect!  I, too, feel recharged and more healthy with each bite.  Thank you!

Tried many tabouli recipes online. Yours is the best.

Thanks for your reply. I did end up going ahead, using the dried mint (it had been dried from bunches of fresh mint and so it was full of nice flavour), and I used the oil. The salad was most excellent. I thought your recipe looked good, and I was totally happy with the results. Next time, with the fresh mint, it will only be more perfect! Well done with the recipe, the directions and the pictures.

Thank you so much for this wonderful recipe and the stories surrounding it! 😻

Hi - I appreciated your words re loss - ive just lost my dad and I'm broken - have reread your words many many times and they help - thank you. Will make your tabulleh in the hope that it heals and nourishes my body and soul.

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

How to dice a tomato! A fast and easy way to dice a tomato that turns out perfect every time! 

How to Dice a Tomato

White bean tabbouleh is the perfect complement to the juicy snapper fillet.

Blackened lime snapper with white bean tabbouleh

canned cannellini beans, rinsed, drained

flat-leaf parsley, leaves

mint, leaves

tomatoes, chopped

red chilli, thinly sliced

(125 milliliters) lime juice (from 2-3 limes)

tsp coriander

snapper

Chermoula is a Moroccan seasoning or flavouring which is ideal for both grilled meat and fish dishes. It is also a perfect match with these vegetarian chickpea burgers.

Chermoula chickpea burgers

tbsp extra virgin olive oil,

onion,

garlic clove, crushed

can chickpeas, rinsed, drained

(85 grams) fresh wholegrain breadcrumbs

egg, lightly beaten

chickpea (besan) flour (see note), to thicken (optional)

Cos lettuce, to serve

Pita bread,

onion, finely chopped

tsp coriander leaves

tsp finely chopped flat-leaf parsley

tsp cumin

tsp mild paprika

tsp turmeric

cayenne pepper

Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.

Paprika chicken with quinoa tabbouleh

(200 grams) quinoa (see Notes)

flat-leaf parsley, leaves picked, finely chopped

tbsp finely chopped mint or coriander

cherry tomatoes, quartered

spring onions, thinly sliced

(60 milliliters) extra virgin olive oil

cayenne

tsp caster sugar

low-fat thick Greek yoghurt

chicken breast

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894070001&=domain=taste

5348771529001-5770894070001

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

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.

Top 20 tabouli recipes from across the web

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Top 20 tabouli recipes from across the web

The most viewed tabouli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Tabbouleh

Tabouli Salad Recipe

Slow-Baked Atlantic Salmon with Tab...

Quinoa Asparagus Salad

Tabouli (aka Tabbouleh)

Blackened lime snapper with white b...

Chermoula chickpea burgers

Paprika chicken with quinoa tabboul...

Side of salmon

Mediterranean Parsley Salad – Tabbo...

Tabouli with Feta and Endive

Best Tabbouleh

Lentil tabbouleh with haloumi

Tabbouleh Recipe

Turkish pide with green tabouli

Lamb koftas with beetroot tabouli

Tabbouleh

Corn Tabbouleh (Tabouli)

Tabouli Salad Recipe

Lebanese Tabbouleh Salad (Tabouli)

The most viewed tabouli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine