This Lebanese Tabbouleh recipe is so refreshing, so light and so beautifully green thanks to a generous amount of green onion, mint and parsley.
If you’ve never had Tabbouleh before, you’ve been missing out majorly! Tabbouleh is a refreshing and nutritious Lebanese salad that consists of bulgur, parsley, mint, onion, tomatoes, olive oil, lemon juice and seasoning. It’s the perfect accompaniment to grilled proteins/veggies, so you should without a doubt be serving this up at every grill sesh from here on out.
This side dish can also easily be made gluten-free by swapping the bulgur (a grain made from dried, cracked wheat) for quinoa! For a bit of a non-traditional twist and added veg, maybe even add a bit of chopped colorful bell pepper or cucumber!
Tabbouleh can be served alongside your favorite grilled proteins and veggies as is, or scooped into romaine or gem lettuce leaves for a vehicle that provides extra freshness and crunch.
How to Make Lebanese Tabbouleh:
- Add the hot water and bulgur to a large bowl and allow the bulgur to soak in the water for about 20 minutes, or until it has softened.
- Meanwhile, add all the remaining ingredients to a mixing bowl and mix until combined.
- Once the bulgur is softened, drain all the water out using a strainer. Then press down on the bulgur in the strainer using your hands or the back of a spoon, ensuring that you squeeze out as much excess water as possible.
- Add the bulgur to the mixing bowl with the parsley salad, give it all a good toss, check for salt and serve!
Tabbouleh – Tips & Tricks
- Be sure to drain out as much water as you possibly can from the bulgur after it’s soaked! Otherwise the water will seep out on your serving dish as it sits—leaving you with a very wet tabbouleh.
- For a bit of a non-traditional twist and added veg, maybe even add a bit of chopped colorful bell pepper or cucumber!
- Tabbouleh can be served alongside your favorite grilled proteins and veggies as is, or scooped into romaine or gem lettuce leaves for a vehicle that provides extra freshness and crunch.
- Sometimes I like to add leftovers to a bowl with a bed of spring mix and grilled protein. Then I shake it up and voila, I have myself a full salad!
- This recipe will keep in a fridge uncovered for up to 3-4 days, making it a great recipe for meal prepping as well.
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If you make this Lebanese Tabbouleh, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Lebanese Tabbouleh
Ingredients
- 1 c uncooked bulgur
- 4 c hot water
- 2 c chopped parsley
- 2 tomatoes, chopped
- 4 green onions, both white and green parts thinly sliced
- ½ c chopped fresh mint
- ¼ c extra virgin olive oil
- Juice of 3-4 lemons
- Salt
- Pepper
For serving:
- Individual romaine lettuce leaves
Instructions
- Add the hot water and bulgur to a large bowl and allow the bulgur to soak in the water for about 20 minutes, or until it has softened.
- Meanwhile, add all the remaining ingredients to a mixing bowl and mix until combined.
- Once the bulgur is softened, drain all the water out using a strainer. Then press down on the bulgur in the strainer using your hands or the back of a spoon, ensuring that you squeeze out as much excess water as possible.
- Add the bulgur to the mixing bowl with the parsley salad, give it all a good toss, check for salt and serve!
Nutrition
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