Tabbouleh Recipe

Tabbouleh is not your average side salad. It’s zesty. It’s fresh. It’s got more parsley than most people use in a year. And that’s exactly what makes it amazing.

This iconic Levantine dish is made with finely chopped parsley, mint, bulgur wheat, tomatoes, cucumber, and green onion—soaked in lemon juice and olive oil until it bursts with flavor. It’s traditionally served cold as part of a mezze spread, but let’s be honest: you’ll want to eat it by the bowlful.

And while store-bought versions tend to skimp on herbs and overload the grains, the real thing is about herbs first, grain second. Light, refreshing, and ridiculously healthy, it’s the salad you never knew could make you feel this fancy.

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Ingredients (serves 4):

• Fine bulgur wheat – 60g (1/3 cup)

• Boiling water – 120ml (1/2 cup)

• Flat-leaf parsley – 1 large bunch (~2 cups, finely chopped)

• Fresh mint leaves – 1/2 cup, finely chopped

• Tomatoes – 2 medium, deseeded and finely diced

• Cucumber – 1 small, finely diced

• Green onions – 3, finely sliced

• Lemon juice – 3 tbsp (freshly squeezed)

• Extra virgin olive oil – 3 tbsp

• Salt – 1/2 tsp

• Black pepper – 1/4 tsp

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Step-by-Step Instructions:

1. Soak the bulgur (10 minutes):
Place bulgur in a small bowl. Pour boiling water over it, cover, and let sit for 10 minutes until tender. Fluff with a fork and let cool.

2. Prep the herbs and veggies (10–15 minutes):
Finely chop the parsley and mint—it should be delicate, not chunky. Dice the tomatoes and cucumber as small as possible so the texture stays balanced. Slice green onions thinly.

3. Combine it all (5 minutes):
In a large bowl, mix the cooled bulgur with the herbs and veggies. Add lemon juice, olive oil, salt, and pepper. Toss well until everything is coated and vibrant.

4. Chill and serve:
Let the tabbouleh sit for at least 20–30 minutes before serving. This gives the bulgur time to soak up the lemony dressing. Serve cold or room temp with pita bread or alongside grilled meat, hummus, or falafel.

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Pro Tip:

Use a very sharp knife when chopping the herbs—this helps preserve their color and keeps them from turning mushy. And don’t overdo the bulgur: it’s meant to support, not dominate. Want extra tang? Add a pinch of sumac or pomegranate molasses.