Tabbouleh is a fresh, healthy salad that is almost entirely parsley. Its bright green color and tangy, refreshing flavor make it the perfect partner for grilled dishes and dinner gatherings. Light, nourishing and ideal for anyone watching their diet.

The secret to a great tabbouleh is chopping the parsley very finely and drying it well, and soaking the bulgur only briefly so it keeps some bite. Add the dressing right before serving to keep the salad fresh.

Fresh Lebanese Tabbouleh with Parsley and Bulgur

A famous Lebanese salad made of finely chopped parsley, bulgur, tomatoes and mint, all dressed with lemon and olive oil.

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مدة التحضير 25

الوقت الكلي 25

عدد الحصص: 4 people

Ingredients Method Notes

المقادير

2 large bunches of parsley
A handful of fresh mint
1/2 cup fine bulgur
2 tomatoes, finely diced
1 small onion, chopped
Juice of 1 lemon
Olive oil
Salt and pepper

Method

Soak the bulgur in warm water for about 15 minutes, then drain and squeeze out the excess water.
Finely chop the parsley and mint, then dry them well.
Dice the tomatoes and onion into small pieces.
Combine the parsley, mint, tomatoes, onion and bulgur in a bowl.
Make the dressing by whisking together the lemon juice, olive oil, salt and pepper.
Pour the dressing over right before serving, toss gently and serve the tabbouleh chilled.

ملاحظات

Dry the parsley well so the tabbouleh does not turn watery.
Add the dressing right before serving.
You can leave out the bulgur for an even lighter version.

Frequently asked questions

Is bulgur essential in tabbouleh?

It is part of the traditional recipe, but you can reduce or skip it for a lighter salad.

How do I keep tabbouleh fresh?

Chop and dry the ingredients well, add the dressing at the last minute, and serve the salad chilled.

Can I swap the bulgur for quinoa?

Yes, cooked quinoa is a gluten-free alternative that gives a similar texture.

Photo: Wikimedia Commons — CC BY-SA

Fresh Lebanese Tabbouleh with Parsley and Bulgur