This copycat recipe recreates the bright, herbaceous tabbouleh salad from Marks & Spencer, a Levantine classic made with bulgur wheat, a generous amount of fresh parsley, mint, tomato, and a zesty lemon-olive oil dressing. It works because it balances the nutty chew of the grain with the crisp crunch of vegetables and the punch of fresh herbs, all in one refreshing bowl. Whether you are a longtime fan of the store-bought version or new to tabbouleh, this homemade take is simple, vibrant, and far more flavorful.
Ingredients
- 1 cup (170 g) fine bulgur wheat
- 1 cup (240 ml) boiling water
- 2 cups (120 g) fresh flat-leaf parsley, finely chopped (about 2 large bunches)
- 1/2 cup (30 g) fresh mint leaves, finely chopped
- 3 medium tomatoes (about 300 g), finely diced
- 1/2 English cucumber (about 150 g), finely diced
- 3 spring onions (scallions), thinly sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice (from 1–2 lemons)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
Instructions
- Place the bulgur in a large heatproof bowl. Pour the boiling water over it, add a pinch of salt, and stir. Cover the bowl with a plate or lid and let it sit for 10 minutes, until the bulgur is tender and has absorbed all the water.
- Fluff the bulgur with a fork and spread it on a baking sheet or large plate to cool completely, about 5 minutes. This stops the cooking and keeps the grains separate.
- While the bulgur cools, prepare the vegetables and herbs. Make sure the parsley and mint are very dry after washing—excess water makes the salad soggy. Finely chop them, then dice the tomatoes and cucumber into small, even pieces (about 1/4 inch / 0.5 cm). Slice the spring onions.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- In a large serving bowl, combine the cooled bulgur, parsley, mint, tomatoes, cucumber, and spring onions. Pour the dressing over the top.
- Toss gently until everything is well coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld. Toss again before serving.
Tips
- Substitute bulgur: If you can’t find fine bulgur, use medium-grain bulgur and increase the soaking time to 15–20 minutes. Quinoa or couscous also work, but the texture will be different.
- Chop herbs finely: Tabbouleh is all about the herbs—they should be the star. Use a sharp knife and chop the parsley and mint as fine as you can. Avoid a food processor, which can turn them into a paste.
- Dry the vegetables: After washing the tomatoes and cucumber, pat them dry thoroughly. The salad should be moist from the dressing, not watery from the vegetables.
- Storage: Tabbouleh is best eaten the day it’s made, but it will keep in the fridge for up to 2 days. The herbs may wilt and the tomatoes release juice, so give it a good stir and add a squeeze of lemon before serving leftovers.
Serving Suggestions
Serve this tabbouleh as a side dish with grilled chicken, lamb kofta, or falafel. It also makes a great light lunch on its own, or spooned into lettuce cups for a low-carb option. Pair it with warm pita bread and hummus for a mezze spread.
Variations
- Add feta: Crumble 1/2 cup (75 g) feta cheese over the top for a creamy, salty twist.
- Add pomegranate seeds: Sprinkle 1/2 cup (85 g) pomegranate arils over the finished salad for a burst of sweetness and color.
- Make it a main: Add 1 cup (150 g) cooked chickpeas or shredded rotisserie chicken to turn it into a hearty meal.
- Swap the grain: Use quinoa for a gluten-free version—just cook it according to package directions and let it cool before mixing.
Storage and Reheating
Store leftover tabbouleh in an airtight container in the refrigerator for up to 2 days. The salad is meant to be served cold or at room temperature, so there is no need to reheat it. If it seems dry after chilling, drizzle with a little olive oil and lemon juice before serving. Do not freeze tabbouleh—the texture of the herbs and vegetables will break down completely.
Frequently Asked Questions
Can I use dried mint instead of fresh? Fresh mint is essential for the authentic taste and texture. Dried mint will not provide the same brightness and will become bitter. If you must substitute, use a smaller amount (about 1 tbsp) and add it to the dressing rather than the salad.
Why is my tabbouleh soggy? Sogginess usually comes from tomatoes and cucumbers that are too wet. Dice them, then place them in a colander and sprinkle with a little salt. Let them drain for 10 minutes, then pat dry with paper towels before adding to the salad.
Can I make tabbouleh ahead of time? Yes, but not too far ahead. You can prep the ingredients (chop herbs and vegetables, cook the bulgur) up to a day in advance, but combine them with the dressing no more than a few hours before serving. The salad will become watery if left dressed overnight.
Is tabbouleh gluten-free? Traditional tabbouleh contains bulgur, which is made from wheat, so it is not gluten-free. To make a gluten-free version, use quinoa or millet instead of bulgur—cook and cool them before mixing.
What is the ratio of herbs to bulgur? Authentic tabbouleh is very heavy on herbs—often more parsley than bulgur. This recipe uses about 2 cups of parsley to 1 cup of dry bulgur, which yields a balanced but still herb-forward salad. If you prefer even more parsley, feel free to add another cup.
Can I use a food processor to chop the herbs? It’s possible, but you risk over-processing and turning the herbs into a paste. If you do use a food processor, pulse in short bursts and check frequently. A sharp knife and a cutting board give the best texture.
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