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Tabbouleh

Name: Tabbouleh
Prep time: 13 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Lebanese
Ingredients: 30 g fine bulgur; 60 ml boiling water; 80 g flat-leaf parsley; 15 g fresh mint leaves; 180 g tomatoes; 40 g spring onions; 30 ml lemon juice; 25 ml extra-virgin olive oil; 3 g fine sea salt; 0.5 g ground black pepper

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.

15 min

2 servings

164 kcal

Lebanese

Ingredients

Salad

30 gfine bulgur
60 mlboiling water
80 gflat-leaf parsley
15 gfresh mint leaves
180 gtomatoes
40 gspring onions

Dressing

30 mllemon juice
25 mlextra-virgin olive oil
3 gfine sea salt
0.5 gground black pepper

Instructions

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.
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.
3
In a large bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and black pepper until lightly emulsified.
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.
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.

Nutrition per serving

164 kcal

Calories

Protein

14g

Carbs

11g

Fat

Fiber

Notes

•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.

Background

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.

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