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    Home » Salads

    Tabbouleh (Tabouli Recipe)

    Published: Aug 16, 2022 · by Nico

    Jump to Recipe

    Tabbouleh - also spelled tabouli - is a tasty and refreshing Levantine parsley and tomato salad. Make it with simple ingredients such as bulgur, lemon juice, scallions, and olive oil.

    Serve tabouli as a starter on a platter with other Middle Eastern foods, as a side dish, or make it ahead and bring it to picnics and potlucks.

    tabbouleh on a platter
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Make ahead
    • Storage
    • Questions
    • Similar Recipes
    • More Salad Recipes
    • Recipe

    Check out our Best Salad Recipes

    Tabbouleh is a delicious traditional Lebanese salad you can enjoy as an appetizer or a quick lunch with a piece of pita bread and some creamy chickpea hummus.

    The first and most important thing to know when making authentic Levantine tabouli is that the predominant feature of this tasty salad is finely chopped flat-leaf parsley, not bulgur.

    That means that tabbouleh should look primarily green, colored by the parsley, and not white from too much bulgur.

    The second most important ingredient is ripe tomatoes, chopped into small pieces. Pick meaty tomatoes that ideally are not too watery. Best are organically grown tomatoes from a farmer's market.

    The parsley and the tomatoes are mixed with bulgur, scallions, extra virgin olive oil, lemon juice, mint, salt, and pepper.

    Serve it on a mixed meze platter in a lettuce leaf with other small Middle-Eastern or Mediterranean dishes, such as hummus, baba ganoush, grilled eggplant, olives, and falafel, warm pita bread, crostini, olive tapenade, and more.

    tabouli on a mixed mezze platter

    Ingredients

    tabbouleh ingredients

    Parsley

    Flat-leaf parsley (not curly parsley) is the predominant ingredient in tabbouleh salad. First, remove the larger stems, then chop the leaves with a sharp chef knife on a cutting board.

    I've seen recipes calling for chopped parsley in a food processor, but that's something we wouldn't do as the speed of the blades can ruin the fresh flavor and texture of the parsley.

    Tomatoes

    We use large beefsteak tomatoes or heirloom tomatoes. Try to get them in season at a farmers' market, as organically grown tomatoes grown outdoors (not in a greenhouse) tend to be less watery, meaty, and tastier.

    We recommend a sharp knife or a serrated knife to chop them into small pieces.

    If the tomatoes are very watery, you can let them drain in a fine mesh strainer for 10 minutes while you chop the parsley.

    You can replace tomatoes with pomegranate seeds.

    Scallions

    Scallions - also known as green and spring onions - are another key ingredient of a traditional tabbouleh salad recipe. They add a little tang without being overpowering.

    Like the other ingredients, they are also finely chopped up until their light green parts.

    You can substitute white onions for scallions.

    Bulgur

    We use regular bulgur wheat that you can find in most supermarkets. First, we boil it in lightly salted water as instructed on the package; then, we let it cool down before adding it to the other ingredients.

    However, authentic tabbouleh uses a finer type of bulgur that you soak rather than boil. If you find that, you can make a traditional tabbouleh recipe with soaked bulgur.

    Bulgur - also riffoth and burghul - is produced from cracked parboiled groats of durum wheat and other wheat species.

    If you don't have bulgur, you can make a less authentic but delicious tabouli recipe with quinoa, buckwheat, millet, couscous, amaranth, and farro.

    boiled bulgur and chopped ingredients ready to be assembled

    Mint

    Mint is optional. We add finely chopped fresh mint leaves. Generally, there are no other herbs in tabouli except parsley and mint.

    Lemon Juice

    Freshly squeezed lemon juice adds freshness and acidity.

    Olive Oil

    We recommend using extra virgin olive oil. It has a fruitier, nuttier, and more pleasant flavor than regular olive oil.

    Salt and Pepper

    We use sea salt or kosher salt and freshly ground black pepper.

    Lettuce

    Lettuce is optional. In some variations, you'll see chopped lettuce added to the other ingredients. In other variations, lettuce is used as a vessel to serve and eat the tabouli.

    We like to pick some small lettuce leaves and stuff them with tabbouleh so one can grab the leaf and eat it.

    Other Ingredients (not authentic)

    Other ingredients not included in the traditional tabbouleh recipe but that go well with it are cucumber, cherry tomatoes, crushed or minced garlic clove, feta cheese, olives, and other grains, quinoa, or cauliflower rice instead of the bulgur.

    lettuce stuffed with tabbouleh

    Instructions

    Boil bulgur wheat in water as per package instructions, drain and let cool down for 10 minutes

    Alternatively, you can soak it. Put it in a bowl, cover with boiling water and leave to soak for 20 to 30 minutes. When the water is absorbed and the grains are tender, fluff it up with a fork.

    Note: soaking the bulgur is the more authentic method when making tabbouleh and will give you a chewier texture.

    Finely chop the tomatoes into about ⅕-Inch pieces with a sharp chef's knife or a serrated knife. Add them to a large mixing bowl.

    Tip: if the tomatoes are watery, let them drain in a fine mesh strainer for a few minutes while you chop the parsley.

    finely chopped tomatoes

    Rinse, shake off the water, and dry the parsley and the mint leaves with a kitchen cloth. Cut off the large stems, then finely chop the parsley and the mint. Add them to the same bowl.

    Tip: use a sharp knife for best results. Dull knives mash the parsley leaves, making them wet and clumpy.

    finely chopped flat-leaf parsley

    Finely chop the scallions, only the white and light green part. Add them to the same bowl.

    finely chopped scallions

    In the same bowl, you should have the parsley, mint, tomatoes, scallions, salt, pepper, boiled or soaked bulgur, olive oil, and lemon juice.

    ingredients for tabbouleh recipe in a large bowl

    Mix well with a spoon, taste, and adjust for salt and lemon juice before serving cold or at room temperature.

    tabbouleh in a large bowl

    Serving suggestions

    Tabouleh should be served cold or at room temperature. You can add lemon wedges on the side for people to squeeze on if you like. We don't recommend serving tabbouleh warm or hot.

    tabbouleh salad on a platter

    Appetizer (mezze): the best way to serve tabbouleh is as an appetizer on a large mixed platter with other delicious Middle-Eastern and Mediterranean dishes.

    If you are wondering what to serve with tabbouleh, then try it with:

    • creamy chickpea hummus
    • smoky baba ganoush (eggplant dip)
    • crunchy homemade crostini or bruschetta
    • olive tapenade
    • zaalouk (eggplant salad)
    • grilled eggplants, zucchini, or bell peppers
    • Greek Tzatziki sauce
    • Moroccan carrot salad
    • falafel, olives, warm pita bread, and more.

    Side dish: you can also serve this traditional tabbouleh recipe as a side dish with most mains. We like to serve it in lettuce leaves.

    mezze platter with tabbouleh and hummus

    Variations

    Quinoa Tabbouleh

    quinoa tabbouleh

    Quinoa is an excellent alternative to bulgur, especially if you are looking for a gluten-free tabbouleh recipe.

    It cooks at about the same time as bulgur; it's about the same size and rich in nutrients and protein.

    Its taste and texture match the parsley, tomato, and other ingredients in this tabouli salad.

    Lentil Tabbouleh

    lentil tabbouleh on a serving plate

    Lentil tabbouleh is a delicious alternative to bulgur tabbouleh, a classic Levantine salad beloved worldwide for its flavor and freshness.

    This recipe is easy to make and you can serve it as a starter or as a side dish with Mediterranean or Middle-Eastern dishes such as hummus and eggplant dip.

    Check out our lentil tabbouleh recipe.

    Make ahead

    You can make tabbouleh the day before; however, we recommend adding the seasoning ingredients (salt, pepper, olive oil, and lemon juice) before serving the salad.

    Storage

    Store leftovers in an airtight container in the fridge for two days. The parsley in the salad does not store well, and it will turn brown due to oxidation and the acidity of the lemon juice.

    We do not recommend freezing tabouli salad.

    Questions

    What is tabbouleh made of?

    Tabbouleh is made of soaked bulgur wheat, parsley, tomatoes, scallions or onions, mint, lemon juice, olive oil, salt, and pepper.

    What is the difference between tabbouleh and tabouli?

    There is no difference between tabbouleh and tabouli; it's just a different way of spelling it.

    What can I use instead of bulgur for tabbouleh?

    Traditionally semolina is used instead of bulgur. However, you can also use other grains or pseudo-grains such as quinoa, buckwheat, amaranth, couscous, and millet.

    Where does tabouli salad come from?

    Tabouli salad comes from Lebanon and Syria and is widespread throughout the Middle East.

    Similar Recipes

    Other Middle-Eastern and Mediterranean recipes that are similar to tabbouleh are:

    • Iranian Shirazi Salad
    • Traditional Greek Salad
    • Cucumber tomato salad
    • Couscous salad or couscous with vegetables
    • Shirazi Salad
    • Greek Salad
    • Cucumber Tomato Salad
    • Couscous with Vegetables

    More Salad Recipes

    For other tasty salads, check out our:

    • Green bean salad with creamy dressing
    • Carrot salad (carottes râpées)
    • Sweet potato salad and black bean salad with sweet potato
    • Easy chickpea salad and chickpea pasta salad
    • Healthy Mediterranean farro salad and classic farro salad
    • Moroccan carrot salad with aromatic cumin dressing
    • Refreshing and juicy watermelon salad
    • Simple, tasty, and nutritious avocado salad
    • Green Bean Salad
    • Carrot Salad
    • Black Bean Salad
    • Chickpea Pasta Salad
    • Mediterranean Farro Salad
    • Moroccan Carrot Salad
    • Watermelon Salad
    • Avocado Salad

    Recipe

    Tabbouleh recipe

    Tabbouleh (Tabouli Recipe)

    Author: Nico
    Tabbouleh - also spelled tabouli - is a tasty and refreshing Levantine parsley and tomato salad. Make it with simple ingredients such as bulgur, lemon juice, scallions, and olive oil.
    Serve tabouli as a starter on a platter with other Middle Eastern foods, as a side dish, or make it ahead and bring it to picnics and potlucks.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Appetizer, Side dish
    Cuisine Lebanese
    Servings 4 - 6 people
    Calories 137 kcal

    Ingredients
     
     

    • 3 packed cups flat-leaf parsley
    • ½ pound tomatoes
    • ¼ cup bulgur
    • ¼ cup mint leaves
    • 5 scallions
    • 2 - 4 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • Boil bulgur wheat in water as per package instructions, drain and let cool down for 10 minutes
      Alternatively, you can soak it. Put it in a bowl, cover with boiling water and leave to soak for 20 to 30 minutes. When the water is absorbed and the grains are tender, fluff it up with a fork.
      Note: soaking the bulgur is the more authentic method when making tabbouleh and will give you a chewier texture.
    • Finely chop the tomatoes into about ⅕-Inch pieces with a sharp chef's knife or a serrated knife.
      finely chopped tomatoes
    • Rinse, shake off the water, and dry the parsley and the mint leaves with a kitchen cloth.
      Cut off the large stems, then finely chop the parsley and the mint.
      finely chopped flat-leaf parsley
    • Finely chop the scallions.
      finely chopped scallions
    • To a large bowl, add the parsley, mint, tomatoes, scallions, salt, pepper, boiled or soaked bulgur, olive oil, and lemon juice.
      ingredients for tabbouleh recipe in a large bowl
    • Mix well with a spoon, taste, and adjust for salt and lemon juice before serving cold or at room temperature.
      tabbouleh in a large bowl
    • Serve as a starter with other Middle Eastern and Mediterranean dishes, or as a side dish.
      tabouli on a mixed mezze platter

    Video Recipe

    Tabbouleh Salad

    Notes

    SERVING SUGGESTIONS
    Appetizer (mezze): the best way to serve tabbouleh is as an appetizer on a large mixed platter with other delicious Middle-Eastern and Mediterranean dishes.
    If you are wondering what to serve with tabbouleh, then try it with:
    • creamy chickpea hummus
    • smoky baba ganoush (eggplant dip)
    • crunchy homemade crostini or bruschetta
    • olive tapenade
    • zaalouk (eggplant salad)
    • grilled eggplants, zucchini, or bell peppers
    • Greek Tzatziki sauce
    • Moroccan carrot salad
    • falafel, olives, warm pita bread, and more.
    Nutrition information is for one large portion out of four.
    TIPS
    If the tomatoes are watery, let them drain in a fine mesh strainer for a few minutes while you chop the parsley.
    Use a sharp knife for chopping the parsley. Dull knives mash the parsley leaves, making them wet and clumpy.

    Nutritional Values

    Nutrition Facts
    Tabbouleh (Tabouli Recipe)
    Amount Per Serving
    Calories 137 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 0mg0%
    Potassium 386mg11%
    Carbohydrates 15g5%
    Dietary Fiber 4g17%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 2653IU53%
    Vitamin B6 0.1mg5%
    Vitamin C 45mg55%
    Vitamin E 2mg13%
    Vitamin K 410µg390%
    Calcium 59mg6%
    Folate 60µg15%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 44mg11%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this tabbouleh recipe, you might also like:

    • 45 Best Salad Recipes
    • 26 Best Vegetarian Recipes
    • 30 Raw Vegan Recipes
    • 25 Ways to Eat Hummus
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