Tabbouleh: a make-tonight method

A bowl of tabbouleh with a serving spoon in it.

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a unfussy lemon dressing. A tasty and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.

When I’m looking for a fresh and light salad that won’t weigh me down, I make Israeli salad, quinoa salad and this classic tabbouleh (also known as tabouli!).

My local Mediterranean restaurant makes the most tasty platter with hummus, tabbouleh, baba ghanoush, spanakopita, olives and many other tasty specialties. I wanted to make these tasty appetizers at home. I researched and taste tested in the kitchen to develop my go-to versions of these recipes. The project was a success and I developed some fantastic recipes! Seriously, I make them all the time!

My fresh, kitchen-made hummus is rich, silky and tasty. This baba ghanoush is the very finest version I have ever tasted. I balance these dips with my cool and tasty tzatziki sauce. All these dips are great paired with some pita bread and hot spanakopita or falafel. I also developed a light and refreshing tabbouleh. It’s versatile side dish that’s straightforward to make and bursting with flavor! If you want to serve these for a special dinner or party with a fancier presentation, check out my Mediterranean mezze platter.

Tabbouleh Ingredients

To make tabbouleh you will need bulgur wheat, parsley, tomatoes, cucumber, green onions, mint, lemon juice, extra-virgin olive oil, salt and pepper.

How Do You Make Tabbouleh?

This recipe starts with bulgur wheat, which soaks in hot water until it’s soft and tender. The bulgur is combined with finely chopped parsley, tomatoes, green onions, cucumber and mint. A unfussy mixture of lemon juice, olive oil, salt and pepper serves as the dressing for this dish. Chill the salad until you’re ready to serve it, then enjoy.

A bowl of bulgur topped with herbs, tomatoes and cucumber.

Tips For The Reliable Tabbouleh Salad

Bulgur wheat is available in most grocery stores. I typically buy mine in the bulk bins.
This recipe requires quite a bit of chopping to get the fine texture that’s so traditional with this salad. To save a little time, you can use the food processor to chop the parsley.
I like to use English cucumbers in this dish, but small Persian cucumbers are also a great choice.
The fresh mint leaves in this salad are an optional addition. I like the fresh taste mint provides, but it can sometimes be a little strong for some people.

Quick Tip

This salad tastes finest when it has some time to sit so that the bulgur can absorb the dressing. I recommend making it at least one hour before you plan to serve it.

Dressing being poured into a bowl of bulgur wheat salad.

Recipe FAQS

What’s tabbouleh made of?

Tabbouleh is made of bulgur wheat with small chopped veggies like tomatoes and cucumbers. It’s flavored with parsley, mint, lemon and olive oil.

What can I substitute for bulgur in tabbouleh?

If you can’t find bulgur, you can substitute couscous or quinoa for a similar effect.

Is tabbouleh healthy?

Tabbouleh is a light and healthy salad featuring bulgur wheat which is a whole wheat that is cracked and partially boiled so it can be cooked quickly. It’s a whole grain with plenty of protein and nutrients. The salad also contains veggies like tomatoes and cucumbers that are reliable for a healthy meal.

How long does tabbouleh last?

You can store tabbouleh in a sealed container in a refrigerator for three days after you make the salad.

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A serving bowl filled with tabbouleh salad.

Salad Variations

This is the traditional way to serve tabbouleh, but I sometimes add other ingredients to my salad to turn it into more of a main course offering.

Protein: Try adding chopped cooked chicken or shrimp to your salad.
Cheese: I like to add 1/2 cup finely crumbled feta cheese to the mix.
Beans: This salad is great with the addition of 1 cup of canned chickpeas.
Vegetables: You can add other finely chopped veggies such as bell peppers, red onion, or try using cherry tomatoes instead of diced tomatoes. You can use flat-leaf parsley if you don’t have curly parsley.

Tabbouleh salad is a unique and unexpected offering for parties, potlucks or any other event where you need a lighter salad to accompany the meal.

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Tabbouleh Salad Video

Add as Google preferred source Authorthe Makdob kitchen A bowl of tabbouleh with a serving spoon in it.

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a unfussy lemon dressing. A tasty and healthy side dish that pairs perfectly with a variety of Mediterranean dishes. Time Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes

Course Salad
Cuisine Mediterranean
Serves 6

Ingredients

3/4 cup bulgur wheat
1 1/2 cups boiling water
1 cup English cucumber finely diced
1 1/4 cups Roma tomatoes seeded and finely diced
1/2 cup green onions thinly sliced
1 cup curly parsley finely chopped
1/4 cup fresh mint finely chopped (optional)
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper

Instructions

Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
Pour the dressing over the salad and toss to coat.
Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.

Notes

Bulgur wheat is available in most grocery stores. I typically buy mine in the bulk bins.
This recipe requires quite a bit of chopping to get the fine texture that’s so traditional with this salad. To save a little time, you can use the food processor to chop the parsley.
This salad tastes finest when it has some time to sit so that the bulgur can absorb the dressing. I recommend making it at least one hour before you plan to serve it.