tabouli recipe

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Tabouli Salad Recipe

extra fine bulgur wheat

Roma tomatoes, very finely chopped

English cucumber (hothouse cucumber), very finely chopped

mint leaves, stems removed, washed, well-dried, very finely chopped

green onions, white and green parts, very finely chopped

Salt

lime juice (lemon juice, if you prefer)

3-4 tbsp Early Harvest extra virgin olive oil

Romaine lettuce leaves

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

Now add the the lime juice and olive oil and mix again.

For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.

Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

I just made this and think it is good. I did not put everything in that it called for..not so much mint or tomato and cucumber into some and not into the other half. I salted the tomatoes lightly after I chopped them, I added the chopped mint and parsley to the bulgar as soon as they were chopped so I could see if I wanted more greens. I chopped the onion and did the same, lightly salting and stirring in again. I chopped tomatoes and drained and added those. I did not use all 4 but sizes of things make a difference and 3 chopped looked fine with what I had in the mixing bowl. I loved making this. What a big happy mess. I zested 2 limes which gave the salad all its oomph the juiced and added the lime juice to the olive oil with a little salt and pepper and stirred all in. I added cucumber to some of it and not to the other part. I will absolutely use this as my recipe. Thanks so much. I have a friend who was a soux chef and I have learned from her to have fun and use my own judgement

I have made this recipe multiple times and it is always a hit!

I love this recipe. I used quinoa instead of bulgur wheat, and added red bell pepper, Kalamata olives, and feta (all finely chopped as well) to all of the other ingredients you listed. I may have added a bit more lime juice too. It was SO GOOD! Thanks for posting this!

https://content.jwplatform.com/videos/zx8bqRpL.mp4

Tabouli Salad

A simple recipe for Quinoa Asparagus Salad ( aka Spring Tabouli) tossed with English peas,  fresh dill, parsley, toasted almonds in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavorful salad that can be made ahead- perfect for special gatherings or midweek lunches! GF &amp;  Vegan adaptable! 

Quinoa Asparagus Salad 

quinoa (dry)

water

salt

asparagus, chopped into 1 inch pieces

peas

scallions – thinly sliced at a diagonal

dill

parsley,

olive oil

lemon

lemon juice

pepper

Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.

While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.

Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.

Taste, adjust salt and lemon, adding more if you like. If you are making this ahead, be sure to taste before serving as flavors will mellow &#8211; so I&#8217;ll usually add a little more salt and lemon.

Serve with optional avocado, feta, goat cheese, sunflower sprouts.

This salad was excellent. Turned out perfectly!

Brought this to a potluck and everyone loved it and of course I shared your blog! Thanks  for all you do. Salad was so refreshing and light and full of flavor. I added a bit more lemon and salt right before serving.

Just made this to take to a friend’s bbq later today. Amazing! I doubled the amount of asparagus and added mint as both abundant here right now. The dill is a taste sensation!!!!! Dressing and avocado packed ready to transport, but this salad is delicious undresses - different flavours coming through and all fresh and tasty

I love this salad- have made it 3 times now!

Absolutely delicious. Fresh, healthy and light we kept it vegan with avocado slices. Perfect as a light dinner.

Quick, healthy and delicious meal! I didn’t have fresh dill so I subbed with Italian Parsley and sprinkled a generous amount of dried dill on at the end. Topped it with a half of an avocado per serving and felt totally satisfied &amp; energized! 

A new family favorite. Thanks for sharing!

This was so delicious -- quick to prepare and amazing flavours!

Delicious Spring supper.  I broiled lamb chops on the side for my carnivore but I loved the salad alone as my main course.  I will be making it again.

How to make authentic Lebananese Tabouli  (or Tabbouleh) - this recipe is full of flavor, vegan and can be made with bulgar wheat or quinoa with a hint of Lebanese 7-Spice that truly elevates. Enjoy with Pita bread, hummus,  or baba ganoush!

Tabouli (aka Tabbouleh) 

dry bulgar wheat,

parsley

mint leaves, chopped

1/4-1/2 cup dill, chopped (optional)

medium tomatoes, diced small (3 cups)

——–

lemon zest

lemon juice, more to taste

cumin

cinnamon

allspice

coriander

nutmeg

cloves

cardamom

If using med grain bulgar, pour 1/2 cup boiling water over the bulgar wheat in a small bowl. Cover with a plate, set aside. If using fine grain bulgar, you can toss it right in the salad at the end (the same with cooked quinoa).

If making the 7 spice&#8211; mix all the spices together in a small bowl. (see notes)

See TIP below on washing Parsley

Chop the parsley as finely as you can, and some thin stems are ok to include. Place in a large bowl. You&#8217;ll need about 7 cups chopped or 10 ounces. Chop the mint and optional dill. Dice the tomatoes finely, place in the bowl along with all their juices. Chop the cucumber and onion and place in the bowl.

Add the bulgar wheat- it should be al dente. Toss all to mix well. Add the lemon zest, lemon juice, olive oil, salt and 1 teaspoon 7-spice. Give a good stir.

Place in the fridge for 1-3 hours and allow the flavors to meld. The parsley will soften and lose any bitterness, and the bulgar will soak up the flavorful juices, swelling.

Before serving, give a stir and taste for salt and lemon. Adjust both to your liking, along with the spices. You want just the faintest whiff of the spices, like a whisper.

Enjoy with Pita, Hummus, baba ganoush, and falafels.

I made this last night for company and it was a huge hit!

My heart goes out to you on the loss of your Mom and her cat, Cookie.  I lost my Mom in July of 2017 and my cat, Luna (who, by that time, we had "adopted" from my Mom when she could no longer take care of her) shortly thereafter,  in October of 2017.  I miss and think about my Mother every single day, several times a day.  I have yet to adopt another kitty, but when I do, I hope Luna will lead me to the right one.  Sending you lots of  love and a big hug from me to you.  And, yes, I love your recipes and cannot wait to make your Mom's Tabbouleh!  Tabbouleh is one of my favorite foods, too!  Thank you for sharing her recipe.

My husband and I love tabouli and eat it on a regular basis. So yesterday I made your mother’s recipe and of course, it’s outstanding! Better than the usual recipe I follow.  Thanks so much for this recipe, it’s wonderful, I have a bowl in the fridge right now for the next few days. Also, thank you for the tip on dicing tomatoes. Really needed that.  Sissy

Wonderful recipe, everyone loved it and so easy to make.  Thank you for all the wonderful ideas you share.

Delicious tabbouleh! It makes a lot but keeps well. I didn't have bulgar or quinoa around so used amaranth. It was delicious! (And the amaranth is a great breakfast cereal, too.) Thank you - again!

This Tabouli is just sensational, and in fact every recipe of yours I have tried is just divine, including the vegan ones I've served my meat loving husband! I recommend your blog to anyone who will listen and will be sure to go back and review all the others as well. I'm here everyday after all looking for inspiration, thank you so much!

Thank you for sharing your mom's special recipe! I have an overabundance of flat parsley in my garden (the only herb I can grow well), so this was perfect!  I, too, feel recharged and more healthy with each bite.  Thank you!

Tried many tabouli recipes online. Yours is the best.

Thanks for your reply. I did end up going ahead, using the dried mint (it had been dried from bunches of fresh mint and so it was full of nice flavour), and I used the oil. The salad was most excellent. I thought your recipe looked good, and I was totally happy with the results. Next time, with the fresh mint, it will only be more perfect! Well done with the recipe, the directions and the pictures.

Thank you so much for this wonderful recipe and the stories surrounding it! 😻

Hi - I appreciated your words re loss - ive just lost my dad and I'm broken - have reread your words many many times and they help - thank you. Will make your tabulleh in the hope that it heals and nourishes my body and soul.

https://content.jwplatform.com/videos/dLuRLdYs.mp4

How to dice a tomato! A fast and easy way to dice a tomato that turns out perfect every time! 

How to Dice a Tomato

Lebanese taboule salad (tabouli) is fresh, light and easy to make. Finely sliced parsley with tomato, onion and bulgur in a lemon dressing.

Fresh Taboule Salad (Authentically Lebanese)

Flat leaf parsley (finely sliced)

medium - large Tomatoes (finely diced)

Onion (finely diced)

Mint leaves (finely sliced)

Fine burgul

Lemons (juiced)

Olive oil (extra virgin)

Salt (to taste)

Wash fine bulgur in water, strain and then add to a small bowl, add the lemon juice and olive oil on top, give it a stir and set aside for the bulgur to absorb the juice and double in size. This is best done before slicing/dicing the fresh ingredients. 

In a large bowl, add all the fresh ingredients, the soaked bulgur and salt. Toss everything together, do a taste test and adjust salt, olive oil and or lemon juice to taste. Serve cold.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1662008222/jfpnfma6kjyeijhvcbsm.mp4

Lebanese taboule salad, aka tabouli, is fresh, light and super easy to make. The star ingredient is finely sliced parsley paired with tomato, onion and bulgur in a lemon dressing. Naturally vegan.

Taboule (Lebanese Salad Recipe)

Tabbouleh (also spelled tabouli or tabouleh) is a Middle Eastern salad made from fresh herbs and bulgur wheat. We love this version for picnics and mezze platters. Make it up to 3 days in advance, and serve it chilled or at room temperature.

Tabbouleh

garlic (grated)

sea salt

curly parsley (about 2 bunches)

English cucumber

tomato

bulgur wheat*

mint

scallions (chopped)

In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.

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Top 5 tabouli recipe recipes from across the web

The most viewed tabouli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tabouli Salad Recipe

Quinoa Asparagus Salad

Tabouli (aka Tabbouleh)

Fresh Taboule Salad (Authentically ...

Tabbouleh

The most viewed tabouli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine