Tabouli Salad

Tabouli Salad

Tabouli either known as tabbouli or tabbouleh is a delicious Lebanese salad known worldwide. It is a healthy, light salad made with bulgur wheat, ripe tomatoes, fresh parsley, fresh mint, green onions and drizzled with lemon juice and olive oil. The main role is played by fresh flat parsley. So don't try to use less parsley, it is the star of this salad.


Tabouli is best served chilled, as a side dish alongside falafel or hummus, with pita bread or as we did with pita bread chips. Wrapped in lettuce leaves makes a wonderful and colorful appetizer.


Tabouli is so easy to prepare and so fresh and flavorful, the mint and parsley are making such a good combination. You may use more or less lemon juice according to your tastes, I suggest to add the dressing gradually and see for yourself what quantities work best for you. Give it a try, it is a wonderful salad :)

Related Posts:
Homemade Hummus
Baked Falafel
Chickpea Salad


Recipe slightly adapted after thePerfectPantry

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  • Makes about 2-4 servings
  • 1/2 cup bulgur wheat
  • 1 cup hot boiled water
  • 1/2 cup (about 1 bunch) parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup tomatoes, diced
  • 2 green onions, chopped
  • 1/2 tsp salt
  • 1/4 tsp cinnamon, optional
  • 1/4 tsp nutmeg
  • Freshly ground black pepper, to taste
  • Dressing
  • juice from half of lemon
  • 2 tbsp extra virgin olive oil
  1. tabouli step 5
    Place the bulgur in a bowl. Add hot water over it. Let the bulgur soak for about 10-15 minutes. It will be tender but still keep a bit of crunch. Seive if necessary. Transfer the soaked bulgur in a larger bowl.
    tabouli step 1tabouli step 2tabouli step 3tabouli step 4
  2. Chop the parsley and mint and add over the bulgur.
    tabouli step_6.jpgtabouli step 7 tabouli step 9tabouli step 10
  3. Add diced tomatoes and chopped onion. Add salt, cinnamon and nutmeg and stir to combine.
    tabouli step 11tabouli step 12tabouli step 13tabouli step 14
  4. In a small bowl, add the lime juice, oil and pepper and whisk well.
    tabouli step 15tabouli step 16tabouli step 17tabouli step 18
  5. Pour the dressing over the tabouli and stir well. Season with more salt if necessary.
  6. Chill for about 2 or 3 hours before serving. Serve with falafel, pita bread, hummus or wrapped in lettuce leaves.
Tabouli Salad-1
Tabouli Salad-2
Nutrition facts 1 Serving - Calories:135, Fat:7.5g, Saturated Fat:1.2g, Unsaturated Fat:0.0g, Carbohydrates:16.0g, Sugar:1.1g, Fiber:4.5g, Protein:3.0 g, Cholesterol:0mg, Calories from Fat 68, Sodium 305mg, Potassium 225mg, Vitamin A 23%, Vitamin C 31%, Calcium 4%, Iron 10% Nutrition Grade A-, daily percent values are based on a 2000 calorie diet
On February 26, 2015 at 11:21 am, Laura Dembowski said...
I have always wanted to make my own tabouli. It is such a light, healthy, refreshing meal.
On February 26, 2015 at 03:41 pm, mira said...
Love tabouli and your version is so easy to make! Need to try it soon!
On February 26, 2015 at 04:52 pm, Maureen | Orgasmic Chef said...
We love tabouli any way you want to spell it. It's really easy to make and so good for us.
On February 27, 2015 at 05:29 am, Ritu ahuja said...
Gorgeous salad. It looks healthy and refreshing. I will try out this recipe. :)
On February 27, 2015 at 08:22 am, Anu-My Ginger Garlic Kitchen said...
Awesomely delicious salad and lovely clicks Ella! :)
On February 28, 2015 at 08:08 am, Liz said...
I used to make a lot of tabouli---not sure why it's been so long since m last batch! Yours looks like perfection--and you've given me the nudge I needed to add it to my menu!
On March 03, 2015 at 01:38 am, Kristi @ Inspiration Kitchen said...
I've never made tabouil before, but I definitely love the look of this salad! I can imagine having a lot of this!
On March 03, 2015 at 06:12 am, LIndsey @ American Heritage Cooking said...
I love tabouli salad! Especially with warm pita! Gorgeous!
On June 03, 2015 at 03:28 am, Darine said...
I must say I have tried several recipes from your blog and most of them have turned out great. I am Lebanese and I would like to give a few pointers on the Tabbouleh if I may which I hope will make the tabbouleh much closer to the lebanese version: 1. you need to use the coarse bulgur not the fine bulgur. 1/2 a cup bulgur is too much for 2-4 serving size it needs to be about 1/4 cup. and you can soak it in the lemon juice and olive oil mixture instead of water (the acidity from the lemon will make it softer and it will taste better). 2. traditional lebanese tabbouleh does not have nutmeg. the sipces are cinnamon & all spice & salt (all to taste). it is preferrable to add them all at the beginning to the lemon & oil mixture before adding the bulgur. adding the chopped onions at this stage will also help in blending the tastes. 3. this salad is a finely diced salad so all ingredients should be finely diced. 4. not a traditional lebanese thing but it is advisable to dice/chop and layer the salad as follows lemon juice - olive oil - spices - bulgur - onions - parsley - mint - tomato (juicy tomatoes if possible). mix well and let the tomatoes release their juices prior to serving. it can also be eaten with romane lettuce leaves (wrap a spoon of the salad in lettuce).

Sounds good.. thank you for your tips Darine.

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