Fresh Lebanese Tabbouleh
This authentic Lebanese tabbouleh is a vibrant herb-forward salad where parsley is the star and bulgur wheat plays a supporting role. It is refreshing, tangy, and packed with bright flavors that improve the longer it sits.
A bright herb-forward Lebanese salad bursting with fresh parsley and lemon.
Nutrition per serving
Ingredients
herbs
grain
produce
acid
fat
Instructions
Soak the Bulgur
Place the bulgur wheat in a small bowl and cover with 0.5 cup of cold water. Let it soak for 15 minutes until the water is absorbed and the grains are slightly tender. Drain any excess water and squeeze out moisture using a fine mesh strainer.
Prepare the Vegetables and Herbs
Wash and thoroughly dry the parsley and mint as any moisture will make the salad soggy. Finely chop the parsley and mint using a sharp knife rather than a food processor which would bruise the herbs. Finely dice the tomatoes and let them drain briefly.
Combine the Salad
In a large bowl combine the chopped parsley, mint, diced tomatoes, and soaked bulgur. Add the fresh lemon juice, olive oil, salt, and pepper. Toss everything together gently until well combined and the dressing coats all the ingredients.
Rest and Serve
Let the tabbouleh rest for at least 15 minutes before serving to allow the flavors to meld and the bulgur to absorb the dressing. Taste and adjust seasoning with more lemon juice or salt. Serve chilled or at room temperature alongside grilled meats.
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