Herb-forward Lebanese parsley and bulgur salad
Classic Tabbouleh
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
An authentic Lebanese tabbouleh bursting with fresh parsley, mint, tomatoes, and fine bulgur wheat dressed in lemon and olive oil.
Cuisine: Various
Category: Salad, Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegan
Quick Summary
20 min total time|4 servings|Easy difficulty
An authentic Lebanese tabbouleh bursting with fresh parsley, mint, tomatoes, and fine bulgur wheat dressed in lemon and olive oil.
Vegan
Sarah Chen
(Updated )
True tabbouleh is a parsley salad with a little bulgur, not the other way around. The herbs take center stage, delivering an impossibly fresh, green flavor brightened by lemon juice and fruity olive oil.
This is the salad that appears on every Lebanese table, and for good reason — it is bright, healthy, and pairs with almost anything. The key is chopping the parsley by hand for the best texture.
Ingredients
- 3 cups flat-leaf parsley, finely chopped
- 1/2 cup fine bulgur wheat
- 2 medium tomatoes, finely diced
- 1/4 cup fresh mint, finely chopped
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
Instructions
- 1
Soak fine bulgur in warm water for 15 minutes until tender. Drain well and squeeze out excess moisture.
- 2
Finely chop parsley and mint by hand. Dice tomatoes and finely slice scallions.
- 3
Combine bulgur, parsley, mint, tomatoes, and scallions in a large bowl.
- 4
Dress with olive oil and lemon juice. Season with salt and pepper. Toss gently.
- 5
Let sit for 10 minutes before serving to let flavors meld. Serve with romaine leaves for scooping.
Serving Suggestions
Ways to Serve This Dish
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
Bulgur wheatQuinoa or couscous
Makes it gluten-free (quinoa) or a slightly different texture (couscous).
ParsleyNo substitute
Parsley is the defining ingredient and cannot be replaced.
MintExtra parsley
Mint adds brightness but can be omitted.
Tips & Storage
Pro Tips
Chop the parsley by hand — a food processor will bruise the leaves and make them mushy.
Use fine (#1) bulgur, which only needs soaking, not cooking.
This salad tastes best at room temperature, not cold from the fridge.
Storage
Refrigerate for up to 2 days. The bulgur will soften further over time.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Nutrition Facts
Per serving (1 cup) · 4 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein10g
Carbohydrates16g
Fat4g
Fiber3g
Sugar3g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the right ratio of parsley to bulgur?
- Authentic tabbouleh is mostly parsley with just a small amount of bulgur for texture.
- Can I use couscous instead?
- Yes, though it is not traditional. Use Israeli couscous for a similar grain texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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