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Home ยป Salads ยป Tabbouleh

Tabbouleh

Published: Jul 20, 2021 by Justin Coit

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An easy and healthy dish, this Tabbouleh is loaded with bulgur, fresh vegetables, and herbs. This classic Middle Eastern salad is traditionally served as an appetizer and pairs wonderfully with a variety of dishes.

A bowl of tabbouleh topped with fresh mint as a garnish and beside a blue and white striped linen.
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Pinterest graphics of a fork lifting up a bite of tabbouleh.
Pinterest graphics of an overhead view of tabbouleh.
Pinterest graphics of a bowl of tabbouleh with fresh herbs on top by a striped linen.

Tabbouleh, also known as tabouli salad, is a light lettuce-free salad that is incredibly easy to make at home with only a handful of ingredients. If youโ€™ve never had this before, then you are in for a treat. Loaded with fresh parsley and mint, this is the perfect salad for any occasion. Whether youโ€™re looking for something refreshing to serve with your dinner or a packable salad for a picnic, this tabouli salad is perfect.

Key Ingredients You Need

  • Bulgur โ€” Bulgur comes in four different varieties. Thereโ€™s fine, medium coarse, coarse, and extra coarse bulgur. Traditionally tabbouleh is made with fine bulgur but feel free to use a different variety if you cannot find fine.
  • Parsley โ€” You can use curly parsley or flat leaf parsley.
  • Lemon โ€” I donโ€™t recommend using bottled lemon juice. Freshly squeezed lemon is ideal and adds a brightness to the dressing.

How to Make Tabbouleh

Set of two photos showing bulgur being added to a pot and parsley chopped in a food processor.

Step 1: Cook bulgur according to package instructions and set aside, letting it cool.

Step 2: In a food processor, run the parsley through until finely chopped.

Set of two photos showing dressing being whisked and ingredients combined in a bowl.

Step 3: In a small bowl, whisk together olive oil, lemon juice, and salt to taste.

Step 4: In a large mixing bowl, add in bulgur, parsley, and remaining ingredients.

Set of two photos showing dressing added to the tabbouleh and then transferred to the fridge.

Step 5: Pour the dressing over the salad and toss well to coat.

Step 6: Refrigerate for at least 30 minutes for best flavor.

Close up of a fork lifting up a bite of tabbouleh from the bowl.

Tips For This Recipe

  • Make sure to wash the parsley with cold water before using it to make sure it is clean. The cold water also keeps the parsley from wilting. 
  • After washing, be sure to thoroughly dry the parsley as the oil from the salad dressing wonโ€™t coat the parsley if thereโ€™s water on it. You can use a salad spinner or pat them dry with paper towels.
  • If you do not have a food processor, you can finely chop the parsley with a knife.
  • English cucumbers are great for this recipe as theyโ€™re seedless.
  • Green onions have a mild onion flavor so it doesnโ€™t overpower the salad. If you donโ€™t have any, you could swap for shallots. Red onions would definitely be too strong.
Overhead view of a bowl of tabbouleh by some fresh ingredients and a linen.

Frequently Asked Questions

What is tabbouleh? Is tabbouleh gluten-free?

Tabbouleh, pronounced tuh-boo-lee, is a vegetarian Middle Eastern salad made up of bulgur or semolina alongside tomatoes, mint, and parsley. Itโ€™s a light salad that doesnโ€™t use any heavy salad dressings and is served at room temperature or chilled. Since bulgur is a grain containing gluten, this is not a gluten-free recipe. However, you can swap bulgur for quinoa to make this gluten-free.

How do I store this?

Store the tabbouleh in an airtight container in the fridge for up to 3 to 4 days. If you notice that the cucumbers and tomatoes have released too much liquid, you can drain to keep the salad from getting soggy.

What can I serve with this?

You can serve this tabbouleh recipe up with anything! A few recipes I enjoy are Shakshuka, Hummus, Air Fryer Salmon, and Gluten-Free Coconut Shrimp.


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If youโ€™ve tried this Tabbouleh Recipe then donโ€™t forget to leave me a 5 star rating and let me know how it went in the comments below!

A bowl of tabbouleh beside a linen, fresh parsley, cucumbers, and bulgar.
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Tabbouleh

An easy and healthy dish, this Tabbouleh is loaded with bulgur, fresh vegetables, and herbs. This classic Middle Eastern salad is traditionally served as an appetizer and pairs wonderfully with a variety of dishes.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 249kcal
Author: Justin Coit

Ingredients

  • ยฝ cup bulgur
  • 1 cup cucumber diced
  • 1 cup tomato diced remove core and seeds
  • 2 cups parsley
  • 2 tbsp mint chopped finely
  • 2 scallions chopped
  • โ…“ cup olive oil
  • 2 tbsp lemon juice
  • kosher salt to taste

Instructions

  • Cook bulgur according to package instructions and set aside, letting it cool.
  • In a food processor, food process the parsley until finely chopped.
  • In a large mixing bowl, add in bulgur, parsley, and remaining ingredients (except the olive and lemon juice).
  • In a small bowl, whisk together olive oil, lemon juice, and salt to taste and pour over bulgur and veggies. Mix well.
  • Refrigerate for at least 30 minutes for best flavor.

Video

Notes

  • Make sure to wash the parsley with cold water before using it to make sure it is clean. The cold water also keeps the parsley from wilting.ย 
  • After washing, be sure to thoroughly dry the parsley as the oil from the salad dressing wonโ€™t coat the parsley if thereโ€™s water on it. You can use a salad spinner or pat them dry with paper towels.
  • If you do not have a food processor, you can finely chop the parsley with a knife.
  • English cucumbers are great for this recipe as theyโ€™re seedless.
  • Green onions have a mild onion flavor so it doesnโ€™t overpower the salad. If you donโ€™t have any, you could swap for shallots. Red onions would definitely be too strong.

Nutrition

Calories: 249kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 29mg | Potassium: 435mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2789IU | Vitamin C: 51mg | Calcium: 82mg | Iron: 3mg
*Nutrition Disclaimer
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Hi, Iโ€™m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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