Fresh and Flavorful: How to Make the Perfect Tabbouleh Salad

Last Updated on April 3, 2023 by Chef Mireille

Step into the Mediterranean with our Tabbouleh Salad recipe! Packed with flavor and nutrition, this salad is easy to make and a crowd-pleaser. A healthy and refreshing salad.

Tabbouleh is a bulgur salad of Arab origin popular throughout the Middle East in the countries of Lebanon, Syria, Jordan, Palestine & Israel. It is very popular in the West and you will easily encounter this salad in many eating establishments.

Middle Eastern and Eastern European markets who cater to people who eat bulgur in many forms will sell many different types of bulgur. The usual options are fine, medium coarse, coarse and extra coarse. While most people in the West usually make tabbouleh with fine bulgur, I prefer to use medium coarse as I find the fine bulgur becomes too mushy.

Serves 6-8

• 2 cups medium coarse bulgur
• 4 cups boiling water
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 3/4 cup parsley, finely chopped
• 1/4 cup mint, finely chopped
• 2 Persian cucumbers, chopped
• 2 tomatoes, chopped
• salt and pepper, to taste

Place bulgur in a bowl and cover with the boiling water. Let sit for 15 minutes. Most of the water will have been absorbed by the bulgur. Drain excess water.
Add cucumbers, parsley and mint to the bulgur. Toss to combine.
In a small bowl, place lemon juice. While whisking, slowly drizzle in olive oil until thoroughly incorporated.
Add to bulgur and mix well. Leave to rest for 30 minutes.
Add tomatoes and toss to combine. Adjust salt and pepper, as necessary.
Serve chilled or at room temperature.

Note: onions are also usually included, but I don’t like raw onions, so I’ve personalized the salad to my preferences. When I make this for other people, I add 1 chopped onion.
Other optional additions include olives and bell peppers.

If you are anti raw onion like me, try my version of Lebanon’s national dish.

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Tabbouleh Salad

Step into the Mediterranean with our Tabbouleh Salad recipe! Packed with flavor and nutrition, this salad is easy to make and a crowd-pleaser.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Salad

Cuisine: Middle Eastern

Servings: 8 people

1x2x3x

Calories: 193kcal

Ingredients

• 2 cups medium coarse bulgur
• 4 cups boiling water
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 3/4 cup parsley finely chopped
• 1/4 cup mint finely chopped
• 2 Persian cucumbers chopped
• 2 tomatoes chopped
• salt and pepper to taste

Instructions

• Place bulgur in a bowl and cover with the boiling water. Let sit for 15 minutes.
• Most of the water will have been absorbed by the bulgur. Drain excess water.
• Add cucumbers, parsley and mint to the bulgur. Toss to combine.
• Pour lemon juice into a small bowl.
• While whisking, slowly drizzle in olive oil until thoroughly incorporated.
• Add to bulgur and mix well. Leave to rest for 30 minutes.
• Add tomatoes and toss to combine. Adjust salt and pepper, as necessary.
• Serve chilled or at room temperature.

Notes

Onions are also usually included, but I don’t like raw onions, so I’ve personalized the salad to my preferences.

When I make this for other people, I add 1 chopped red onion.
Other optional additions include olives and bell peppers.

Nutrition

Calories: 193kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 292mg | Fiber: 7g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg

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