Tabbouleh is a bright, herbaceous Levantine salad made with bulgur wheat, a generous amount of fresh parsley, mint, tomatoes, and scallions, dressed with lemon juice and olive oil. It’s a dish where the herbs truly shine, and the bulgur acts more as a supporting accent than the main event. This version balances the classic ratios for a refreshing, satisfying salad that’s perfect for summer meals or as a vibrant side.
Ingredients
- 1/2 cup (85 g) fine bulgur wheat
- 1 cup (240 ml) boiling water
- 2 large bunches flat-leaf parsley (about 4 cups / 120 g, finely chopped)
- 1/2 cup (30 g) fresh mint leaves, finely chopped
- 3 medium ripe tomatoes (about 12 oz / 340 g), diced small
- 4 scallions (green onions), thinly sliced
- 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Place the bulgur in a medium heatproof bowl. Pour the boiling water over it, add a pinch of salt, and stir. Let it sit for 15–20 minutes, until the bulgur is tender and has absorbed all the water. Fluff with a fork and set aside to cool completely.
- While the bulgur cools, prepare the herbs and vegetables. Wash and thoroughly dry the parsley and mint. Remove the thick stems from the parsley and chop the leaves very finely. Do the same with the mint. Place them in a large salad bowl.
- Add the diced tomatoes and sliced scallions to the herbs.
- Once the bulgur is cool, add it to the bowl with the herbs and vegetables.
- In a small bowl or jar, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad.
- Toss everything together gently but thoroughly. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.
Tips
- Use fine bulgur: Fine bulgur (sometimes labeled #1) is essential for the right texture; it softens quickly without becoming mushy. If you only have medium or coarse bulgur, cook it according to package directions, then drain well and cool before using.
- Dry your herbs well: After washing, spin or pat the parsley and mint completely dry. Excess water will make the salad watery and dilute the dressing.
- Chop by hand: A food processor can bruise the herbs and turn them into a paste. For the best texture, chop the parsley and mint by hand with a sharp knife.
- Add tomatoes at the end: If you’re making tabbouleh ahead, add the diced tomatoes just before serving to keep them from releasing too much juice and making the salad soggy.
Serving Suggestions
Serve tabbouleh as part of a mezze spread with hummus, baba ganoush, and warm pita. It’s also a refreshing side for grilled chicken, lamb kebabs, or fish. For a light meal, stuff it into lettuce cups or serve alongside falafel. Tabbouleh is best at room temperature, so take it out of the fridge about 15 minutes before serving.
Variations
- Quinoa Tabbouleh: Substitute cooked quinoa for the bulgur to make it gluten-free. Use 1 1/2 cups (255 g) cooked and cooled quinoa.
- Extra Herby: Increase the parsley to 3 bunches and add a handful of chopped fresh dill or cilantro for a different flavor profile.
- More Vegetables: Add finely diced cucumber (seeded first) or a small diced bell pepper for extra crunch. If adding cucumber, salt it lightly and let it drain for 10 minutes to remove excess water.
- Spicy Kick: Add a finely minced serrano or jalapeño pepper (seeds removed if you prefer less heat) to the dressing.
Storage and Reheating
Tabbouleh is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The herbs will wilt and the tomatoes will release liquid, so stir well before serving and add a squeeze of fresh lemon juice to brighten it up. Do not freeze tabbouleh—the texture of the herbs and tomatoes will be ruined. There’s no need to reheat; serve cold or at room temperature.
Frequently Asked Questions
Can I use dried mint instead of fresh? Fresh mint is strongly recommended for its bright, aromatic flavor. Dried mint can be used in a pinch, but use only 1 tablespoon (about 3 g) and rehydrate it in a little lemon juice for 5 minutes before adding.
Why is my tabbouleh soggy? Sogginess usually comes from watery tomatoes or undried herbs. Dice the tomatoes, then let them sit in a colander for a few minutes to drain excess juice. Also, make sure your herbs are completely dry after washing.
Can I make tabbouleh ahead of time? Yes, but it’s best to prep the components separately: soak the bulgur, chop the herbs, and dice the tomatoes. Store them separately in the fridge, then combine and dress up to a few hours before serving. Fully assembled tabbouleh will last about a day in the fridge, but the texture will degrade.
What if I don’t have bulgur? You can use couscous (cook according to package directions) or quinoa (cook and cool). Both will change the texture slightly but still make a delicious salad. For a low-carb option, you can use riced cauliflower that has been sautéed and cooled.
How do I know if my bulgur is fine enough? Fine bulgur looks like small, sandy grains. If your package says “#1” or “fine,” you’re good. If it’s labeled “medium” or “#2,” it will need a longer soak—about 30 minutes—and a bit more water.
Is tabbouleh supposed to be mostly parsley? Yes, traditional tabbouleh is heavily herb-based, with bulgur as a minor ingredient. If you prefer a grain-heavier salad, you can increase the bulgur to 3/4 cup (130 g), but you may need to adjust the dressing and salt.
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