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Tabbouleh is a Middle Eastern salad that’s just bursting with bright, fresh flavors! It features bulgur wheat and loads of fresh herbs and is super easy to throw together.
So, I’m pretty sure I was meant to be born in Lebanon. You know how everyone has a regional food that they feel drawn to? Maybe it’s Italian, maybe it’s Mexican, maybe it’s French or Indian or Southern or Californian. For me, I can’t get enough of the Mediterranean flavors. I could nosh on hummus, shawarma, kabobs, tabbouleh and marinated salads every day and be a happy lady.
So when I’m fixing a spread of falafel and hummus and pita and veggies, I love to have this at the table. It bring so much color and flavor to the party.
And if you find yourself with extra tabbouleh, add it to a wrap with some hummus and you are in lunch heaven! Or top off your turkey sandwich with a bit of tabbouleh – that’ll put a pep in your step!
P.S. Check the notes in the recipe below. I’ve got a few ideas for punching up this side salad into a more substantial vegetarian main dish. It’s amazing both ways!
The bright, fresh flavors of parsley, mint and lemon shine in this tabbouleh salad!
For the bulgur
- 1 cup bulgur wheat
- 1/2 teaspoon salt
- 1 1/2 cups boiling water
For the salad
- Zest and juice of one lemon
- 2 cups parsley, finely chopped
- 1/2 cup mint, finely chopped
- 1 cucumber, chopped small
- 2 large tomatoes (or 3 smaller tomatoes), chopped small
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Prepare bulgur: Combine bulgur and salt in a heat-proof bowl. Pour boiling water over bulgur. Cover bowl with plastic wrap and let sit for 15 minutes. After 15 minutes, uncover and pour bulgur into a fine-mesh sieve to drain any excess water.
- Meanwhile, prepare the salad ingredients. Lots and lots of chopping. And more chopping. And more chopping. Relax right into it. You'll be chopping for a while.
- Combine bulgur, parsley, mint, cucumber and tomatoes. Top with lemon juice and zest, salt and pepper and stir to combine.
- Serve immediately to maximize the fresh, bright flavors! But it's also good for several days. (You can always squeeze some more lemon juice over it to brighten it up again.)
- Notes: If you want to make your tabbouleh more than a little side salad, add in some or all of these fixings:
- 1 cup rinsed and drained chick peas (or homemade)
- 1/2 cup slivered almonds or pine nuts
- 1/4 cup dried fruit (raisins, dried cranberries, chopped dried apricots, etc.)
|Amount Per Serving||As Served|
|Calories 165kcal Calories from fat 10|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|