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Lebanese Tabbouleh
An emerald-green parsley salad with bulgur, tomato, mint and lemon — Lebanon's most herbaceous, refreshing salad.
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20 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 3 big bunches flat-leaf parsley, very finely chopped
- 1 small bunch fresh mint, chopped
- 1/3 cup fine bulgur, soaked in cold water 15 minutes
- 4 ripe tomatoes, finely diced
- 4 spring onions, sliced
- Juice of 2 lemons
- 5 tbsp good olive oil
- Salt and pepper
Instructions
- Drain the soaked bulgur; squeeze out excess water.
- Combine with all the herbs, tomato and spring onion.
- Dress with lemon juice, olive oil, salt and pepper.
- Rest 15 minutes for flavours to meld.
- Taste and adjust the lemon and salt.
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Tara’s tips
- Real tabbouleh is mostly herbs, not bulgur — keep proportions right.
- Finely chop the parsley by hand for the best texture.
Serving suggestions
- Lovely with bread, hummus and grilled meat.
Storage & reheating
Keeps a day; bulgur softens.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why so much parsley?
Tabbouleh is a herb salad with bulgur — not a grain salad with herbs.
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