Tabbouleh, a refreshing fresh herb salad from Lebanon! Finely chopped fresh parsley takes center stage, mixed with bulgur, tomatoes, mint leaves, and a light lemon-olive oil dressing. A healthy and beloved Middle Eastern mezze favorite.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 100g fine bulgur
- 3 bunches large bunches fresh parsley, leaves picked only
- 1 bunch small bunch fresh mint leaves
- 3 ripe tomatoes, diced small
- 5 stalks scallions, thinly sliced
- 4 tbsp Dressing: extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp ground sumac
- Salt and black pepper
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👩🍳 Instructions
- 1 Soak the bulgur in enough boiling water to cover, cover the bowl, and let it sit for 15-20 minutes until plumped up and softened
- 2 Drain the bulgur, squeezing out any excess water if needed, then set aside to cool
- 3 Finely chop the parsley — this is the most important part; the parsley needs to be chopped very finely and in a generous amount
- 4 Roughly chop the mint leaves
- 5 Combine the bulgur, parsley, mint, tomatoes, and scallions
- 6 Pour the dressing over and toss well
- 7 Taste and adjust the sourness and saltiness as needed
- 8 Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld
- 9 Serve in a shallow bowl with a drizzle of extra olive oil on top
💡 Tips
• Tabbouleh is NOT a bulgur salad — 80% of it is parsley, not grain
• Chop the parsley with a sharp, dry knife — don't use a food processor, or it will turn mushy
• Plenty of lemon is the key to that authentic, refreshing tabbouleh flavor
📊 Nutrition Facts / serving
160
Calories (kcal)
4 g
Protein
8 g
Fat
20 g
Carbs
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