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Tabbouleh

Tabbouleh is a fresh, vibrant salad that holds a special place at my Lebanese table. Bursting with parsley, mint, tomatoes, bulgur, and a bright lemon, it’s a dish that celebrates the beauty of simple, wholesome ingredients. In Lebanon, Tabouleh isn’t just a side, it’s a symbol of gathering, laughter, and connection. I’m excited to share my recipe so you can bring a taste of this tradition into your own kitchen

The Recipe

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Ingredients

  • ½ cup fine bulgur wheat

  • 4 firm ripe tomatoes, finely diced

  • 1 large bunch fresh parsley, very finely chopped (about 2 cups packed)

  • ½ cup fresh mint leaves, finely chopped

  • 4 green onions, finely sliced (white and light green parts)

  • ¼ cup extra virgin olive oil

  • ¼ cup fresh lemon juice (adjust to taste)

  • ½ teaspoon sea salt (plus more to taste)

  • Freshly ground black pepper, to taste

Instructions

  1. Soak the bulgur

    • Place the bulgur in a bowl and cover with hot water. Let it soak for 10–15 minutes, or until softened. Drain any excess water and fluff with a fork.

  2. Prep the vegetables

    • Dice the tomatoes, chop the parsley and mint finely (a sharp knife is key), and slice the green onions.

  3. Combine ingredients

    • In a large bowl, add the soaked bulgur, tomatoes, parsley, mint, and green onions.

  4. Dress the salad

    • Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Toss gently until everything is evenly coated.

  5. Taste and adjust

    • Add more lemon, salt, or pepper to suit your taste.

  6. Chill or serve immediately

    • Tabbouleh is best enjoyed fresh, but letting it rest in the fridge for 30 minutes will deepen the flavors.

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Servings: 6–8 as a side dish

Prep Time: 25 minutes

Cook Time: 0 minutes (just soaking bulgur)

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