Tangy, refreshing, and super light! Tabbouleh salad recipe is a staple in Middle Eastern dinners and celebration parties. When there is tabbouleh, there is an ultimate pleasure. It perfectly suits vegan diets, and you can adjust it to fit gluten-free diets.
Tabbouleh will be your new favorite salad! Take a large spoon of tabbouleh and feel the juice and tang of fresh lemon juice and olive oil with the nutty flavor of fine bulgur. Then, allow your taste buds to enjoy the natural juices of tomatoes mixed with finely chopped green onions, fresh parsley, and aromatic mint. A delightful and tasty mix of flavors in one bowl!
Light and Refreshing!
Why You Will Love Tabbouleh Salad
Tabbouleh, also spelled as Tabbouli, is a staple dish in the Middle East. It is very famous, especially for birthday parties, friends’ gatherings, and special occasions. Whenever you want your guests to feel special, serve them a bright and shiny bowl of tabbouleh.
For the ultimate experience, fill a lettuce leaf with a spoonful of tabbouleh and enjoy the amazing taste. You can do so with a cabbage leaf as well. Take my word for it! You will ask for a second and even a third bowl!
Tabbouleh is a main part of mezze next to Hummus Dip, Baba Ghanoush, Fried Kibbeh, Crispy Falafel, Stuffed Grape Leaves, and other irresistible side dishes that fill your tummy with balanced delicious flavors.
A Bowl of Delicacy!
Best Tabbouleh Salad Recipe
Having a bowl of fresh salad is necessary for a healthy delicious meal. Try serving the tabbouleh salad to your family and friends. Although it needs much chopping, it deserves all the effort. It will become their favorite salad. Double the amounts to make an extra-large bowl. It will be devoured at once!
Ingredients and Substitutes
Parsley: The true star of the show! Choose a bright green bunch of flat parsley or curly parsley to prepare your fresh salad.
Lemon juice: It’s essential to get the tangy, savory harmony between ingredients.
Fine bulgur wheat (burghul): It is made of finely cracked grain wheat that is cooked and dried. You can replace it with quinoa for a gluten-free tabbouleh.
Roma tomato: Choose a firm and ripe tomato for the beautiful red color in your tabbouleh salad.
Green onions: If they are not available, you can use white onions or spring onions.
Fresh mint: It adds an amazing aroma. You can use dry mint if not available.
Olive oil: Use extra virgin olive oil for the ultimate taste.
Salt: Adjust salt to fit your taste.
Steps to Prep
First, in a medium bowl, soak the burghul in lemon juice for extra flavor, for at least half an hour.
Meanwhile, wash and dry the parsley. Get rid of the stems and keep the part with the leaves.
Now, chop the parsley as fine as possible.
Then, chop the green onions all the way down to the white parts, also as finely as possible.
Next, chop the mint, tomato, as finely as possible and add them to the parsley and onions.
After that, add the soaked burghul, and then the olive oil. Adjust lemon juice and salt to taste.
Finally, mix well and serve. Bon appétit!
How to Serve Tabbouleh
Middle Eastern tabbouleh, sometimes called Mediterranean parsley salad, is served with an array of delicious main dishes.
Serve it as a side dish with grilled meat, next to some French fries and hummus dip to make the perfect feast.
Try it with grilled chicken, Shish Tawook, Chicken Shawarma, Beef Shawarma, Middle Eastern Salmon, and even as an appetizer before serving a stew.
Pro Tips
It is recommended to wash the parsley with cold water, and then dry it in the salad spinner to get rid of the excess water. You can also wash parsley a day before so it completely dries for the tabbouleh salad.
You can use dry mint instead of fresh mint leaves. Since it has a more intense taste, you will need less dry mint.
Look for bulgur in natural food stores, Middle Eastern markets, or supermarkets in the grains section. For this recipe, bulgur does not require cooking.
If you want to go on a picnic, you can keep the chopped veggies and bulgur in an airtight container and the dressing in a mason jar. Mix upon serving and enjoy.
You can add a drizzle of pomegranate molasses for a tangier taste and a dash of seven spices for extra flavor.
Storage Tips
Store tabbouleh leftovers in an airtight container in the fridge for up to 2 days. If you notice any changes in color or smell, discard it immediately.
Can I make tabbouleh ahead of time?
Yes, for sure. If you want to prepare tabbouleh ahead of time, you can soak bulgur. Then, chop the vegetables and set them one layer after the other in an airtight container. Keep it in the fridge for 1-2 days. Add the dressing upon serving so it stays bright and fresh.
Frequently Asked Questions
Why not? It might taste even better for many people especially since all the flavors will be totally combined. Also, the longer it lasts, bulgur will absorb more liquid and will taste even better.
Yes, of course. It will save you time, especially on those busy tiring days! Make sure that the blade is sharp enough to get finely chopped parsley.
Both tabbouleh and fattoush are healthy delicious Middle Eastern salads. Well, fattoush has tomatoes, cucumber, lettuce, and sumac as the main ingredients. For fattoush, the veggies are chopped into relatively large cubes. However, tabbouleh has parsley and bulgur as the main ingredients and the veggies are finely chopped.
A Medley of Colors! Easy and Nutritious!
Recipes You Must Try:
Authentic Middle Eastern Chicken Shawarma
Traditional Palestinian Musakhan Recipe
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Lebanese Tabbouleh Salad
Ingredients
- 3 bunches parsley
- ¼ cup fine burgul wheat
- 1 roma tomato
- 3 green onions
- ¼ cup fresh mint
- ¼ cup olive oil
- ¼ cup lemon juice
- salt to taste
Instructions
- Soak the burghul in lemon juice for extra flavor, for at-least half an hour.
- Meanwhile, wash and dry the parsley. Get rid of the stems and keep the part with the leaves.
- Chop the parsley as fine as possible.
- Chop the green onions all the way down to the white parts, also as finely as possible.
- Chop the mint, tomato as finely as possible and add them to the parsley and onions.
- Add the soaked burghul, then the olive oil. Adjust lemon juice and salt to taste.
- Mix well and serve. Bon appetite!
Notes
- It is recommended to wash the parsley with cold water, and then dry it in the salad spinner to get rid of the excess water. You can also wash parsley a day before so it completely dries for the tabbouleh salad.
- You can use dry mint instead of fresh mint leaves. Since it has a more intense taste, you will need less dry mint.
- Look for bulgur in natural food stores, Middle Eastern markets, or supermarkets in the grains section. For this recipe, bulgur does not require cooking.
- If you want to go on a picnic, you can keep the chopped veggies and bulgur in an airtight container and the dressing in a mason jar. Mix upon serving and enjoy.
- You can add a drizzle of pomegranate molasses for a tangier taste and a dash of seven spices for extra flavor.
