ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
CuisineMiddle EasternLebaneseSaladsDifficultyDietaryMealHigh-FiberLow-SugarUnder 1 HourMeal PrepSummerSpringWeeknightSidesLunchDinnerAppetizersEasyVegetarianVeganHealthyDairy-FreeMediterranean

Tabbouleh

A refreshing salad packed with parsley, mint, tomatoes, and bulgur wheat, tossed in a lemon and olive oil dressing. Perfect as a light lunch or side dish.

Merle O'Neal
Tasty Team
91% would make again
Tabbouleh

Inspired by cooksillustrated.com

Ingredients

for 4 servings

  • 3 bunches fresh parsley
  • 2 medium tomatoes
  • 1 teaspoon salt
  • ½ cup fresh lemon juice (120 mL), plus 2 tbsp, divided
  • ½ cup fine grain bulgur (100 g), or medium grain, rinsed and drained
  • 1 cup water (240 mL)
  • 1 english cucumber, diced
  • 2 scallions, thinly sliced
  • ½ cup olive oil (120 mL)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh mint leaf, thinly sliced

Nutrition Info

  • Calories 347
  • Fat 27g
  • Carbs 24g
  • Fiber 4g
  • Sugar 5g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
  2. Chop the parsley very finely and transfer to a medium bowl.
  3. Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
  4. Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
  5. Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
  6. Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
  7. Enjoy!
  8. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

Related Recipes

Tabbouleh

Inspired by cooksillustrated.com