Tabbouleh
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Tabbouleh (tabouli or tabouleh) is a Middle Eastern salad packed with fresh parsley, mint, bulgur wheat, tomatoes, and cucumbers, that bursts with flavor and color.
Looking for more flavorful Mediterranean dishes? Check out my recipes for Roasted Vegetable Couscous, Layered Greek Dip, and Instant Pot Chicken Shawarma too!
Tabbouleh originates from the Levant region, particularly Lebanon and Syria, and is well-known for its refreshing taste and vibrant flavors.
I first tried Tabbouleh in Iowa City, Iowa at Pioneer Co-op. It was in the fresh food section with the sandwiches and I was intrigued. Needless to say, I fell in love with it! Their version is chopped very small, like teeny tiny pieces small. I have seen others since then with a slightly larger chop. Choose which way you like best.
Ingredients
This classic Middle Eastern salad is a refreshing and healthy choice for any meal. Packed with fresh herbs, tomatoes, and a hint of citrus, tabbouleh brings a burst of flavor that can turn any ordinary meal into something special using simple ingredients.
- Bulgur Wheat: This cracked wheat gives Tabbouleh its hearty texture and nutty flavor.
- Parsley: The star of the show. Fresh, bright, and packed with vitamins, parsley makes up the bulk of this salad.
- Tomatoes: Juicy and ripe tomatoes add sweetness and a vibrant red color.
- English Cucumber: Add a crisp, fresh taste.
- Mint: This herb adds a cooling, aromatic touch.
- Onion: Green onions bring a mild zing without overpowering the delicate balance of flavors.
- Extra Virgin Olive Oil: The smooth, healthy fat that ties everything together.
- Lemon: Freshly squeezed to add a bright citrus element.
- Spices: Cinnamon and coriander add a warm, aromatic flavor to this salad.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Tabbouleh
Bring one cup of water to a boil in a small saucepan. Stir in a half cup of dry coarse bulgur, cover and remove from heat. Place the bulgur in a large bowl and cover it with boiling water. Let it sit for 20 to 30 minutes or until tender. Drain any excess water and fluff with a fork.
In a medium bowl, whisk together olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the chopped parsley, cucumber, tomato, mint, bulgar, and scallions and toss to combine.
Adjust seasoning as needed. Cover and chill until ready to use.
Expert Tips
- Choose fresh ingredients: Always use the freshest herbs and vegetables you can find. Fresh parsley and mint are key to the salad’s vibrant flavor.
- Proper chopping technique: Finely chopping the herbs and vegetables ensures every bite is filled with their flavors. A sharp knife will help you achieve the best texture.
- Balance the dressing: Adjust the lemon juice and olive oil to your taste. The salad should have a light, zesty flavor without being too oily or tart.
- Chill and Serve: For the best flavor, let tabouli chill in the fridge for about 30 minutes before serving.
- Storage: Store in the refrigerator, in an airtight container for up to 2-3 days, although it is best enjoyed fresh. The flavors will continue to develop, but the herbs may lose some of their vibrancy over time.
- To prevent wet and soggy salad: Remove the seeds from the tomatoes and let the chopped veggies drain in a colander before mixing them into the salad.
- If using fine bulgar: Follow package instructions for soaking times.
Recipe Variations
- Quinoa Tabbouleh: For a gluten-free option, some use quinoa instead of bulgur. It’s a fun twist that adds a slightly nutty taste, perfect for those looking to change things up.
- Couscous Tabbouleh: Another substitute that’s becoming popular is couscous. It’s lighter than bulgur and adds a different texture, resembling tiny pearls.
- Different Herbs: Try with cilantro or dill to give it a unique twist.
Serving Suggestions
This vibrant, zesty salad brings a refreshing taste to your meal. In a wrap or as a side dish, this salad’s bright citrus notes and fresh herbs pair perfectly with:
- Grilled Lamb or Chicken Skewers: The savory and rich flavors of these meats blend beautifully with tabbouleh’s freshness.
- Seafood: Think grilled salmon or shrimp. Tabbouleh’s tangy flavor complements the mild sweetness of seafood.
- Vegetarian Options: Pair it with grilled vegetables like eggplant or zucchini for a complete vegetarian feast – Vegetable Tian.
- Stuffed Pita Bread: Grab a fluffy pita, spread a layer of hummus, and heap in the tabbouleh for a quick and easy lunch.
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Enjoy!!
Tabbouleh
Ingredients
- 0.5 cup bulgur wheat plus one cup of water to cook
- 2.5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove fresh garlic grated on microplane
- 0.5 teaspoon kosher salt
- pinch ground cinnamon 1/6th teaspoon
- pinch ground coriander
- 1 cup curly parsley can substitute flat-leaf
- 0.5 cup tomato cored and finely diced
- 0.5 cup English cucumber finely diced
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons scallions or green onions finely chopped
Instructions
- Bring one cup of water to a boil in a small saucepan. Stir in a half cup of dry coarse bulgur, cover and remove from heat. Place the bulgur in a large bowl and cover it with boiling water. Let it sit for 20 to 30 minutes or until tender. Drain any excess water and fluff with a fork.
- In a medium bowl, whisk together olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the chopped parsley, cucumber, tomato, mint, bulgar, and scallions and toss to combine.
- Adjust seasoning as needed. Cover and chill for at least 30 minutes or until ready to use.
Notes
- Choose fresh ingredients: Always use the freshest herbs and vegetables you can find. Fresh parsley and mint are key to the salad’s vibrant flavor.
- Proper chopping technique: Finely chopping the herbs and vegetables ensures every bite is filled with their flavors. A sharp knife will help you achieve the best texture.
- Balance the dressing: Adjust the lemon juice and olive oil to your taste. The salad should have a light, zesty flavor without being too oily or tart.
- Chill and Serve: For the best flavor, let tabouli chill in the fridge for about 30 minutes before serving.
- Storage: Can be stored in the refrigerator, in an airtight container for up to 2-3 days, although it is best enjoyed fresh. The flavors will continue to develop, but the herbs may lose some of their vibrancy over time.
- To prevent wet and soggy salad: Remove the seeds from the tomatoes and let the chopped veggies drain in a colander before mixing them into the salad.
- If using fine bulgar: Follow package instructions for soaking times.
