Whether you call it tabbouleh or tabouli, this Lebanese Tabbouleh Salad is bright, fresh, and simple to make. Built on a base of finely chopped parsley, mint, and bulgur, it’s more substantial than many green salads while remaining light and refreshing.
Serve it alongside roasted or grilled dishes like Za’atar Chicken, Pulled Lamb, Chicken Shish Tawook, or Meat-Stuffed Pita Arayes for a balanced, flavorful meal.
Tabbouleh Salad: Recipe at a Glance
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Servings
6 People
Calories*
120 kcal
Difficulty
Easy
Main Ingredients
Parsley, tomatoes, bulgur wheat, mint, green onions, lemon and olive oil.
Technique
Finely chopping herbs and vegetables, rehydrating bulgur, and tossing the dressing.
*Calories are estimated
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Table of Contents
- Tabbouleh Salad: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make This Traditional Lebanese Tabbouleh Salad
- Pairing and Menu Ideas
- What is Tabbouleh?
- Expert Tips
- Tabbouleh Recipe FAQs
- Other Salad Recipes
- Lebanese Tabbouleh Salad Recipe
Why This Recipe Works
- Bright and easy: Tabbouleh is a no-cook, herb-forward salad that comes together quickly with a little chopping.
- Peak seasonal flavor: The salad highlights parsley, mint, and ripe tomatoes — ingredients that are exceptional in warm months but work year-round.
- Tested and reliable: The recipe has been developed and tested to be both flavorful and practical, minimizing wasted ingredients.
Ingredients
This recipe uses a lot of parsley — aim for two large bunches of flat-leaf parsley for the best texture and flavor. All ingredients are commonly available. You will need:
- Bulgur: Use fine or extra-fine bulgur that only requires soaking. For a gluten-free option, substitute cooked and cooled quinoa.
- Flat-Leaf Parsley: Flat-leaf (Italian) parsley gives the best flavor and texture; curly parsley is a workable substitute but less ideal.
- Fresh Herbs: Scallions (green onions) and fresh mint are traditional; finely minced red or white onion can be used if needed.
- Fresh Tomatoes: Use ripe tomatoes when possible — they add sweetness and juiciness to the salad.
- Fresh Lemon Juice: Always squeeze fresh lemons for the brightest flavor.
Refer to the recipe card below for exact quantities and the full ingredient list.
How to Make This Traditional Lebanese Tabbouleh Salad
Ready in about 30 minutes: Most of that time is for rehydrating the bulgur. Finely chopping the herbs is the key step; use a food processor if you prefer to speed up the prep.
Step 1. Soak. Place the fine bulgur in a small bowl or measuring cup, cover with boiling water by about an inch, and let it soak for 30 minutes until plumped.
Step 2. Prep and mix. While bulgur soaks, finely mince parsley and mint, dice tomatoes, and slice scallions. Combine olive oil, lemon juice, herbs, tomatoes, scallions, salt and pepper in a large bowl.
Step 3. Drain. Drain the soaked bulgur in a fine sieve and press or squeeze out excess water. If it’s still too firm, soak again or follow package boiling instructions. Add the drained bulgur to the herb mixture.
Step 4. Mix and serve. Toss everything together, taste and adjust seasoning. Chill for an hour if possible to allow flavors to meld. Serve in romaine leaves or as a side salad.
Pairing and Menu Ideas
Tabbouleh is excellent at room temperature or chilled. It pairs naturally with grilled meats and kebabs such as Shish Tawook, Chicken Kafta, Beef Kofta, or Persian Koobideh. It also complements roasted or baked fish like Mediterranean-style salmon or baked cod.
Serve it as part of a mezze spread with dips and small plates, or spoon it into romaine hearts for a fresh, handheld starter.
What is Tabbouleh?
Tabbouleh is a herb-forward Middle Eastern salad from the Levant. The Lebanese style emphasizes parsley over bulgur, creating a very green, herb-rich salad that’s fresh, vibrant, and lemony.
Fine or extra-fine bulgur is parboiled and typically only needs soaking in hot water for this recipe. If you can’t find fine bulgur, follow the package directions for cooking or substitute cooked quinoa for a gluten-free version.
Tabbouleh stores well for a few days in the refrigerator and is commonly served as part of a mezze platter with spreads like eggplant dips and labneh.
Expert Tips
- Dry herbs thoroughly: Use a salad spinner or pat herbs dry to avoid extra moisture and bruising.
- Pick the right mint: Spearmint is milder than peppermint; choose based on your preference or omit if you dislike mint.
- Use a sharp knife: A clean cut preserves color and texture when chopping herbs.
- Make ahead: Tabbouleh benefits from a short rest in the fridge and is an excellent make-ahead salad for meals or packed lunches.
Tabbouleh Recipe FAQs
No. Bulgur is a cracked, partially cooked whole grain made from wheat. Couscous is a pasta-like product made from semolina or flour.
Yes. Make it at least an hour ahead to let flavors meld; it keeps well refrigerated for up to three days.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Other Salad Recipes
Salads
No Mayo Coleslaw with Lemon Sumac Dressing
Condiments
Turkish Ezme Recipe (Chopped Kebab Condiment and Salad)
Levantine Recipes
Tahini Salad (Levantine Salata with Cucumber and Tomato)
Levantine Recipes
Authentic Lebanese Fattoush Salad (With a Twist)
If you try this Lebanese Tabbouleh or another salad from Urban Farm and Kitchen, please rate the recipe and leave a comment to help others who want to make it.
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Lebanese Tabbouleh Salad
Ingredients
- ¼ cup Bulgur wheat – Fine or extra fine
- ¼ cup Extra virgin olive oil
- 3 tbsp Lemon juice
- 2 cups Parsley – Finely minced (about 2 bunches, thick stems discarded)
- ¼ cup Mint – Finely minced (about ½ bunch, stems discarded)
- 2 Tomatoes – Finely diced
- 4 Green onions – Finely diced
- Kosher salt and fresh cracked pepper to taste
- Romaine heart leaves for serving
Instructions
-
Soak. Place bulgur in a small bowl, cover with boiling water by about an inch and let sit for 30 minutes until softened.
-
Prep and toss. In a large bowl combine olive oil, lemon juice, minced parsley, mint, diced tomatoes, scallions, salt and pepper. Toss to combine.
-
Drain. Drain the bulgur in a fine sieve, press out excess water, then add it to the herb mixture. If still firm, cook according to package instructions until tender.
-
Mix and serve. Toss, taste and adjust seasoning. Serve immediately or chill for an hour to let flavors meld. Present in romaine leaves if desired.
Notes
Important: Bulgur comes in different grades. Fine or extra-fine bulgur will soften with soaking; coarser bulgur may need to be boiled. When in doubt, follow the package directions.
Ingredient notes:
- Bulgur: For gluten-free, use cooked quinoa.
- Flat-leaf parsley: Preferred for texture and flavor.
- Scallions: Green onions are ideal, but minced red or white onion works too.
Serve this tabbouleh alongside grilled or roasted proteins for a satisfying dinner.
Nutrition
Nutrition information is an approximation.
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