Tabouli Salad

Tabouli Salad either known as tabbouli or tabbouleh is a delicious Lebanese salad known worldwide. This healthy and refreshing salad features bulgur wheat, ripe tomatoes, fresh parsley, mint, and green onions, all dressed with lemon juice and olive oil. The key ingredient that steals the show is the fresh flat parsley, so be sure not to skimp on it—it’s the star of the 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 salad is so easy to prepare and its freshness and flavor are unbeatable. The mint and parsley create a delightful combination that’s hard to resist. Adjust the amount of lemon juice to suit your taste. I recommend adding the dressing gradually and adjusting as needed. Give it a try, it’s a fantastic salad that’s sure to impress!

How to make Tabouli Salad

Begin by placing the bulgur in a bowl and pouring hot water over it. Allow the bulgur to soak for approximately 10-15 minutes until it becomes tender yet still retains a slight crunch. If needed, drain any excess water from the bulgur before transferring it to a larger bowl.

Next, chop the parsley and mint and add them to the bowl with the bulgur. Then, add the diced tomatoes and chopped onion. Sprinkle in the salt, cinnamon, and nutmeg, and stir everything together to combine.

In a separate small bowl, whisk together the lemon juice, oil, and pepper to create the dressing. Once combined, pour the dressing over the tabouli mixture and stir well to ensure everything is evenly coated. Taste and adjust seasoning with more salt if necessary.

Chill the tabouli in the refrigerator for about 2-3 hours before serving. This allows the flavors to meld together and enhances the overall taste. Serve the tabouli with falafel, pita bread, hummus, or wrapped in lettuce leaves for a delicious and refreshing meal.

For more salad ideas check our full collection of Salad Recipes. Be sure to explore our full collection of Healthy Recipes for more inspiring dishes that you may like to try!

Tabouli Salad with pita chips

Homemade Hummus
Baked Falafel
Chickpea Salad
Chicken Caesar Pasta Salad 

Recipe slightly adapted after thePerfectPantry

Tabouli Salad

Tabouli Salad

5 from 1 vote
Tabouli 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.
Servings 4 servings
Prep Time 15 minutes
Total Time 15 minutes


  • 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


  • juice from half of lemon
  • 2 tbsp extra virgin olive oil


  • 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.  
  • Chop the parsley and mint and add over the bulgur.
    tabouli step_6.jpgtabouli step 7 tabouli step 9tabouli step 10
  • Add diced tomatoes and chopped onion. Add salt, cinnamon and nutmeg and stir to combine.
    tabouli step 11tabouli step 12tabouli step 13tabouli step 14
  • In a small bowl, add the lime juice, oil and pepper and whisk well.
    tabouli step 15tabouli step 16tabouli step 17tabouli step 18
  • Pour the dressing over the tabouli and stir well. Season with more salt if necessary.
  • Chill for about 2 or 3 hours before serving. Serve with falafel, pita bread, hummus or wrapped in lettuce leaves.


Serving: 1gCalories: 135kcalCarbohydrates: 16gProtein: 3gFat: 7.5gSaturated Fat: 1.2gSugar: 1.1g
Calories: 135kcal
Course: Appetizer, Salad
Cuisine: Lebanese
Keyword: Lebanese tabbouleh, Lebanese traditional salad, parsley salad, tabbouleh, Tabouli Salad

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Laura Dembowski Author says:

    I have always wanted to make my own tabouli. It is such a light, healthy, refreshing meal.

  2. mira Author says:

    Love tabouli and your version is so easy to make! Need to try it soon!

  3. Maureen | Orgasmic Chef Author says:

    We love tabouli any way you want to spell it. It’s really easy to make and so good for us.

  4. Ritu ahuja Author says:

    Gorgeous salad. It looks healthy and refreshing. I will try out this recipe. 🙂

  5. Anu-My Ginger Garlic Kitchen Author says:

    Awesomely delicious salad and lovely clicks Ella! 🙂

  6. 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!

  7. Kristi @ Inspiration Kitchen Author says:

    I’ve never made tabouil before, but I definitely love the look of this salad! I can imagine having a lot of this!

  8. LIndsey @ American Heritage Cooking Author says:

    I love tabouli salad! Especially with warm pita! Gorgeous!

  9. Darine Author says:

    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).

    1. Ella-HomeCookingAdventure Author says:

      Sounds good.. thank you for your tips Darine.

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