Tabouli Salad {Lebanese Tabbouleh Salad}

Lebanese tabbouleh in a white shallow bowl.

Tabouli Salad {Lebanese Tabbouleh Salad}

Tabouli salad also spelled as tabbouleh is a classic Middle Eastern salad. It is delicious and refreshing, made with lots of parsley, bulgar, mint, finely chopped vegetables, tossed with fresh lemon juice, and extra virgin olive oil! Tabbouleh is packed with zesty and herby notes with a subtle, nutty flavor from the bulgar wheat.

Course Salads, Side Dishes

Cuisine Lebanese, Mediterranean

Keyword Parsley salad, Tabouli salad

Prep Time 30

Refrigeration time 1

Total Time 30

Servings people

Calories 143kcal

Author Freda Dias

Ingredients

About 3 cups finely chopped parsley, 2 bunches of flat-leaf parsley
1/4 cup loosely packed chopped mint leaves, or 2 teaspoons of dried mint
1/4 cup bulgar wheat #1
2 medium tomatoes
1/2 cup finely chopped red onion
4 tablespoons lemon juice, or more to taste
4 tablespoons olive oil, or more to taste
1/2 teaspoon Kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, optional

Instructions

Place 1/4 cup of fine bulgar in a bowl, add 1/4 cup of hot water, cover and soak for 5 minutes. I used the medium variety and soaked it for 30 minutes. Drain, squeeze the bulgar well to remove excess moisture. While the bulgar is soaking, start chopping the other ingredients.
Chop off the thick stems of the parsley. I like to leave some of the tender stalks because they are flavorful. But feel free to just use the leaves. Chop the parsley finely. Chop the mint leaves finely, do not use the stems.
Core the tomatoes, cut lengthwise into halves, deseed, and dice into small pieces.
Also, dice the red onion finely.
Place the chopped parsley in a big bowl, add mint leaves, diced tomatoes, red onions, and drained bulgar.
Add lemon juice, olive oil, kosher salt, and black pepper. Toss to combine well gently. Taste and adjust with more salt or lemon juice, as needed.
Refrigerate the tabouli for at least an hour before serving. Check once again for salt and lemon juice, and adjust if needed right before serving. Tabouli salad is best served chilled or at room temperature, never warm.
Store leftovers in an airtight container in the fridge for up to 1-2 days, drain excess liquid if any as that will make the salad watery.

Notes

You can substitute the red onion with 2-3 stalks of green onion, dice up the white and green portion finely.
If you don't care much for parsley, feel free to increase the quantity of the bulgar wheat.
Nutrition Disclaimer: Nutrition values listed are estimates calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition