Name: Tabouli Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 55 min
Cuisine: Levantine
Ingredients: 3 large bunches fresh flat-leaf parsley; 1/4 cup fine bulgur wheat; 3 medium ripe tomatoes, finely diced; 4 green onions, finely sliced; 1/4 cup fresh mint leaves, finely chopped; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice, plus more to taste; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; Romaine lettuce leaves for serving, optional

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Why You’ll Love This Recipe

I love Tabouli because it is exceptionally fresh and herb-forward. Instead of treating parsley as a small garnish, I use a generous amount as the foundation of the salad.

I also enjoy the contrast between finely chopped herbs, juicy tomatoes, tender bulgur, and the sharp freshness of lemon juice. Extra-virgin olive oil rounds everything out without making the salad feel heavy.

Another reason I make Tabouli regularly is that it pairs with so many dishes. I can add it to a mezze platter, spoon it into lettuce leaves, serve it with hummus and pita, or pair it with grilled vegetables and proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large bunches fresh flat-leaf parsley
1/4 cup fine bulgur wheat
3 medium ripe tomatoes, finely diced
4 green onions, finely sliced
1/4 cup fresh mint leaves, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice, plus more to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Romaine lettuce leaves for serving, optional

Directions

I start by rinsing the bulgur and placing it in a small bowl. Depending on the type of fine bulgur I use, I either soak it briefly in cool water or follow the package directions. Once it is tender, I drain it thoroughly and squeeze out any excess moisture.

I wash the parsley thoroughly and dry it very well. I find this step important because excess water can dilute the dressing and make the salad soggy.

I remove the thick parsley stems and finely chop the leaves and tender stems with a sharp knife. I prefer chopping by hand because it gives me better control over the texture.

I finely chop the mint and slice the green onions. I also dice the tomatoes into small pieces.

If my tomatoes are particularly juicy, I let them drain briefly before adding them to the salad. I want their fresh flavor without too much excess liquid.

I place the parsley, mint, tomatoes, green onions, and prepared bulgur in a large mixing bowl.

I pour the fresh lemon juice and extra-virgin olive oil over the salad. I season everything with salt and black pepper.

I gently toss the Tabouli until all the ingredients are evenly distributed and coated with the dressing. I taste it and add more lemon juice, olive oil, or salt if needed.

I let the salad rest in the refrigerator for about 15–30 minutes before serving. I find this short resting period helps the flavors come together while keeping the herbs fresh.

Servings and Timing

This recipe makes approximately 6 side-dish servings.

Preparation time: 25 minutes
Bulgur soaking time: about 10–20 minutes, depending on the bulgur
Optional chilling time: 15–30 minutes
Total time: about 40–55 minutes

Variations

For a bulgur-free Tabouli, I simply leave out the bulgur and increase the parsley slightly. I find the result especially light and herb-forward.

For a quinoa variation, I replace the bulgur with a small amount of cooked and completely cooled quinoa. I like this option when I want a different texture.

For extra vegetables, I add finely diced cucumber. Although I don’t need cucumber for the basic version, I enjoy the additional crunch and freshness it provides.

For a more citrusy salad, I increase the lemon juice and add a small amount of finely grated lemon zest. I use only a little zest so it doesn’t overwhelm the fresh herbs.

For a pomegranate variation, I scatter pomegranate seeds through the finished salad. I like the sweet-tart bursts of flavor alongside the parsley, mint, and lemon.

Storage/Reheating

I store leftover Tabouli in an airtight container in the refrigerator for up to 2–3 days. I find the texture and color are best during the first day, when the parsley and mint are at their freshest.

Some liquid can collect at the bottom of the container as the tomatoes release their juices. I gently toss the salad before serving it again and drain a little excess liquid if necessary.

I don’t reheat Tabouli because I serve it cold or at room temperature. If it has been refrigerated for several hours, I sometimes let it sit out briefly before serving.

When I want to prepare the salad ahead, I chop the herbs and vegetables and keep them refrigerated separately. I add the lemon juice, olive oil, and seasonings closer to serving time to preserve the freshest texture.

FAQs

What is Tabouli made of?

I make Tabouli primarily with fresh parsley, tomatoes, mint, green onions, fine bulgur, lemon juice, and extra-virgin olive oil. I use much more parsley than bulgur so the finished dish remains an herb salad rather than a grain salad.

Is Tabouli the same as tabbouleh?

Yes. I use Tabouli and tabbouleh as different English spellings for the same Levantine salad. I may also encounter other spelling variations depending on the region or transliteration.

Do I need to cook bulgur for Tabouli?

When I use fine bulgur, I generally don’t need to boil it like pasta. I can soak it until tender and then drain it very thoroughly. I always check the package because preparation can vary depending on the size and type of bulgur.

Can I make Tabouli without bulgur?

Yes. I can omit the bulgur for an especially herb-focused salad. I can also replace it with cooked quinoa when I want a grain-like addition without using bulgur.

What can I serve with Tabouli?

I love serving Tabouli as part of a mezze spread with hummus, Baba Ganoush, Muhammara, falafel, olives, and pita bread. I also pair it with grilled vegetables, kebabs, chicken, fish, or other Mediterranean and Middle Eastern dishes.

Conclusion

Tabouli gives me a wonderfully fresh combination of parsley, mint, tomatoes, bulgur, lemon, and extra-virgin olive oil. I especially love that the herbs remain the focus, with the bulgur providing subtle texture rather than dominating the salad.

Tabouli Recipe

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Tabouli, also known as tabbouleh, is a fresh Levantine parsley salad with ripe tomatoes, mint, green onions, fine bulgur, lemon juice, and extra-virgin olive oil. This bright, herb-forward salad is refreshing alongside mezze, grilled dishes, or crisp lettuce leaves.

Author: Laura
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 6 side-dish servings
Category: Salad
Method: No Cook
Cuisine: Levantine
Diet: Vegan

Instructions

Rinse the fine bulgur and place it in a small bowl. Soak it in cool water until tender according to the package directions, about 10–20 minutes. Drain thoroughly and squeeze out any excess moisture.
Wash the parsley thoroughly and dry it very well to prevent excess water from diluting the dressing.
Remove the thick parsley stems and finely chop the leaves and tender stems by hand with a sharp knife.
Finely chop the mint, thinly slice the green onions, and finely dice the tomatoes. If the tomatoes are particularly juicy, drain them briefly.
Combine the parsley, mint, tomatoes, green onions, and prepared bulgur in a large mixing bowl.
Pour the fresh lemon juice and extra-virgin olive oil over the salad. Season with salt and black pepper.
Gently toss until all the ingredients are evenly distributed and coated with the dressing.
Taste and adjust with additional lemon juice, olive oil, or salt as desired.
Refrigerate the Tabouli for 15–30 minutes before serving to allow the flavors to blend while keeping the herbs fresh.
Serve chilled or at room temperature, with romaine lettuce leaves if desired.

Notes

Dry the parsley thoroughly after washing because excess water can dilute the dressing and make the salad soggy.
Chopping the parsley by hand with a sharp knife provides better control over the texture than processing it mechanically.
Drain particularly juicy tomatoes briefly before adding them to prevent excess liquid from collecting in the salad.
For a bulgur-free variation, omit the bulgur and increase the amount of parsley slightly.
For a quinoa variation, replace the bulgur with a small amount of cooked and completely cooled quinoa.
For extra crunch and freshness, add finely diced cucumber.
For more citrus flavor, increase the lemon juice and add a small amount of finely grated lemon zest.
For a sweet-tart variation, scatter pomegranate seeds through the finished salad.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The herbs have their best texture and color on the first day.
If liquid collects during storage, gently toss the salad and drain away any excess before serving.
For make-ahead preparation, keep the chopped herbs and vegetables refrigerated separately and add the dressing and seasonings closer to serving time.
Serve with hummus, Baba Ganoush, Muhammara, falafel, pita bread, grilled vegetables, kebabs, chicken, or fish.

Nutrition

Serving Size: 1 side-dish serving
Calories: 150 kcal
Sugar: 3 g
Sodium: 220 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg