This Lebanese Tabbouleh recipe is bright, herb-forward, and wonderfully green thanks to a generous amount of parsley, mint and green onion. Light yet satisfying, tabbouleh is a classic Levantine salad that pairs beautifully with grilled meats, roasted vegetables, mezze plates, or simply scooped into crisp lettuce leaves.
Traditional tabbouleh centers on very finely chopped parsley and mint, with bulgur acting as a light, textural element rather than the dominant ingredient. Fresh lemon juice and extra-virgin olive oil dress the salad, while ripe tomatoes and scallions add juiciness and mild bite. The result is a refreshing, nutrient-dense side that also makes a terrific base for a quick, healthy meal when combined with grilled protein or leafy greens.
How to Make Lebanese Tabbouleh
- Place the bulgur in a large bowl and pour hot water over it. Let the bulgur soak until softened, about 20 minutes, then drain thoroughly in a fine-mesh strainer. Press out as much excess water as possible so the salad doesn’t become soggy.
- While the bulgur soaks, finely chop the parsley and fresh mint. Trim and thinly slice the green onions (use both white and green parts). Chop the tomatoes into small dice to keep the texture balanced.
- Combine the chopped parsley, mint, scallions and tomatoes in a mixing bowl. Add the drained bulgur and toss gently to combine.
- Dress with extra-virgin olive oil and the juice of 3–4 lemons, start with less lemon and adjust to taste. Season with salt and freshly ground black pepper. Toss again and taste, adjusting lemon, oil or salt as needed before serving.
Ingredients
- 1 cup uncooked bulgur
- 4 cups hot water
- 2 cups finely chopped flat-leaf parsley (packed)
- 2 tomatoes, finely chopped
- 4 green onions (scallions), thinly sliced (white and green parts)
- ½ cup chopped fresh mint
- ¼ cup extra-virgin olive oil
- Juice of 3–4 lemons (to taste)
- Salt and freshly ground black pepper, to taste
- Optional for serving: individual romaine or gem lettuce leaves
Tabbouleh – Tips & Variations
- Drain the bulgur very well. Excess water will make the salad watery as it sits, so press or squeeze out moisture in a fine strainer.
- Chop herbs and vegetables finely. The hallmark of Lebanese tabbouleh is a fine, almost uniform texture of parsley, mint and small tomato pieces.
- For a gluten-free version, substitute cooked quinoa for bulgur. Rinse and cool quinoa before tossing with the herbs and dressing.
- To add color and crunch, stir in diced cucumber or chopped bell pepper. These are non-traditional but tasty additions.
- Serve tabbouleh as a fresh side with grilled meats, fish or roasted vegetables. It’s also excellent spooned into lettuce leaves for a crisp, low-carb wrap.
- Leftovers keep well covered in the refrigerator for 3–4 days. The flavors meld with time; if the bulgur absorbs too much dressing, refresh with a squeeze of lemon and a drizzle of olive oil before serving.
- Turn leftovers into a main salad by adding a bed of mixed greens and a protein such as grilled chicken, chickpeas, or roasted salmon.
Nutrition
Approximate nutrition per serving: 137 kcal. Nutrition calculations are estimates and should be used as a guideline only.
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