Tabbouleh

Tabbouleh is a vibrant, refreshing herb salad with finely chopped parsley, mint, juicy tomato, and a sharp lemon-olive oil dressing. This quick version stays true to the Lebanese style: intensely green, light, and lively, with just enough bulgur to add a delicate bite.

Nutrition · per serving

164kcal

3.4gProtein

14.1gCarbs

11.3gFat

3.8gFiber

2 servings

Ingredients

10 items

Salad

fine bulgur30 g

boiling water60 ml

flat-leaf parsley80 g

fresh mint leaves15 g

tomatoes180 g

spring onions40 g

Dressing

lemon juice30 ml

extra-virgin olive oil25 ml

fine sea salt3 g

ground black pepper0.5 g

Tips

•Use very fine bulgur for authentic texture; coarser bulgur will need longer soaking and may push the dish beyond the time target.
•Dry herbs thoroughly after washing so the dressing clings properly and the salad stays fresh rather than watery.
•For the best balance, parsley should clearly dominate the volume of the salad, with bulgur acting as a supporting ingredient rather than the main base.
•Serve with lettuce leaves, alongside grilled vegetables, or as part of a mezze spread.

Steps

1
Put the fine bulgur in a small bowl, pour over the boiling water, and leave it to soak for 10 minutes until tender but not mushy. Fluff with a fork so the grains separate and cool quickly.
30 g fine bulgur60 ml boiling water
2
Meanwhile, wash and dry the parsley and mint very well; excess water will dilute the salad. Finely chop the parsley and mint. Core the tomatoes, remove any very watery seed pulp if they are especially juicy, then dice them finely. Thinly slice the spring onions.
80 g flat-leaf parsley15 g fresh mint leaves180 g tomatoes40 g spring onions
3
In a large bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and black pepper until lightly emulsified.
30 ml lemon juice25 ml extra-virgin olive oil3 g fine sea salt0.5 g ground black pepper
4
Add the soaked bulgur, chopped parsley, mint, tomatoes, and spring onions to the dressing. Toss gently but thoroughly so the herbs stay fluffy and every ingredient is coated.
30 g fine bulgur80 g flat-leaf parsley15 g fresh mint leaves180 g tomatoes40 g spring onions30 ml lemon juice25 ml extra-virgin olive oil3 g fine sea salt0.5 g ground black pepper
5
Taste and adjust for brightness and salt if needed, then serve immediately or let it stand for 2 minutes for the flavors to meld. The salad should be herb-forward, lemony, and only lightly studded with bulgur.

Origin & History

Tabbouleh is a classic Levantine salad strongly associated with Lebanon, where it is a staple of the mezze table. Its defining character is an abundance of fresh parsley and mint, with bulgur used sparingly for texture rather than bulk. The dish reflects the region's love of bright herbs, lemon, and olive oil.

lebanese tabbouleh vegan salad parsley bulgur mezze no-cook

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Tabbouleh

Steps

Put the fine bulgur in a small bowl, pour over the boiling water, and leave it to soak for 10 minutes until tender but not mushy. Fluff with a fork so the grains separate and cool quickly.

30 g fine bulgur60 ml boiling water

Meanwhile, wash and dry the parsley and mint very well; excess water will dilute the salad. Finely chop the parsley and mint. Core the tomatoes, remove any very watery seed pulp if they are especially juicy, then dice them finely. Thinly slice the spring onions.

80 g flat-leaf parsley15 g fresh mint leaves180 g tomatoes40 g spring onions

In a large bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and black pepper until lightly emulsified.

30 ml lemon juice25 ml extra-virgin olive oil3 g fine sea salt0.5 g ground black pepper

Add the soaked bulgur, chopped parsley, mint, tomatoes, and spring onions to the dressing. Toss gently but thoroughly so the herbs stay fluffy and every ingredient is coated.

30 g fine bulgur80 g flat-leaf parsley15 g fresh mint leaves180 g tomatoes40 g spring onions30 ml lemon juice25 ml extra-virgin olive oil3 g fine sea salt0.5 g ground black pepper

Taste and adjust for brightness and salt if needed, then serve immediately or let it stand for 2 minutes for the flavors to meld. The salad should be herb-forward, lemony, and only lightly studded with bulgur.

Origin & History