Tabbouleh is a vibrant Levantine salad made with fine bulgur wheat, a generous amount of fresh parsley, mint, tomatoes, and a zesty lemon and olive oil dressing. It’s a refreshing, herb-forward dish that works perfectly as a light lunch, a side for grilled meats, or a healthy addition to a mezze spread. This UK-friendly version uses easily available ingredients and offers tips for getting the classic texture just right.
Ingredients
- 60 g (1/3 cup) fine bulgur wheat
- 120 ml (1/2 cup) boiling water
- 2 large bunches flat-leaf parsley (about 100 g / 3.5 oz leaves), finely chopped
- 20 g (1/2 cup) fresh mint leaves, finely chopped
- 3 medium tomatoes (about 300 g / 10 oz), finely diced
- 4 spring onions (scallions), thinly sliced
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 tablespoons (45 ml) fresh lemon juice (about 1 large lemon)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Place the bulgur in a medium heatproof bowl. Pour the boiling water over it, add a pinch of salt, and stir. Cover the bowl with a plate or cling film and let it sit for 15 minutes until the bulgur is tender and has absorbed all the water.
- While the bulgur soaks, prepare the vegetables and herbs. Wash and thoroughly dry the parsley and mint. Finely chop the leaves (discard thick stems) and place them in a large mixing bowl.
- Dice the tomatoes into small, even pieces (about 1 cm / 1/2 inch). If they are very juicy, you can gently squeeze out some of the seeds and liquid to prevent the salad from becoming watery. Add the tomatoes and spring onions to the herbs.
- Once the bulgur is ready, fluff it with a fork and let it cool for 5 minutes. Then add it to the bowl with the herbs and vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss everything gently until well combined.
- Taste and adjust seasoning, adding more lemon juice or salt if needed. For the best flavour, let the tabbouleh rest for 10 minutes before serving, allowing the bulgur to absorb the dressing.
Tips
- Use fine bulgur: This recipe relies on fine (#1) bulgur, which softens quickly with just boiling water. If you only have coarse bulgur, you’ll need to simmer it for about 10 minutes, then drain and cool before using.
- Dry the herbs well: Wet herbs make the salad soggy and dilute the dressing. After washing, spin them in a salad spinner or pat dry with a clean tea towel before chopping.
- Chop everything small: The hallmark of good tabbouleh is finely chopped parsley and vegetables. Take your time – this makes a big difference in texture and flavour distribution.
- Don’t overdress: The salad should be moist but not swimming in dressing. Add the dressing gradually and taste as you go; you can always add more lemon or oil.
Serving Suggestions
Serve tabbouleh as part of a mezze spread with hummus, baba ganoush, and pita bread. It also pairs beautifully with grilled lamb kofta, chicken skewers, or falafel. For a light meal, stuff it into lettuce cups or serve alongside a piece of grilled fish. Tabbouleh is best served at room temperature, so take it out of the fridge 15 minutes before eating.
Variations
- Quinoa Tabbouleh: Replace the bulgur with cooked quinoa (about 150 g / 1 cup cooked) for a gluten-free version. The texture will be slightly different but still delicious.
- Extra Vegetables: Add finely diced cucumber (about 1/2 cucumber, seeds removed) for extra crunch. If you do, squeeze out excess moisture and reduce the tomato slightly.
- More Herbs: For an even greener salad, use a mix of parsley and coriander (cilantro) – about 50 g each. This adds a fresh, citrusy note.
- Pomegranate Seeds: Sprinkle 2-3 tablespoons of pomegranate arils over the top before serving for a sweet pop of colour and texture.
Storage and Reheating
Tabbouleh is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The herbs will wilt and the bulgur will absorb more dressing, so you may need to add a splash of lemon juice and olive oil before serving. Do not freeze tabbouleh – the texture of the tomatoes and herbs will break down completely. No reheating is recommended; serve cold or at room temperature.
Frequently Asked Questions
Can I make tabbouleh ahead of time? Yes, you can prepare the components up to a day ahead: chop the herbs and vegetables (keep them in separate containers) and soak the bulgur. Combine and dress the salad no more than 2 hours before serving to keep it fresh and crisp.
Why is my tabbouleh watery? This usually happens when tomatoes are too juicy or the herbs weren’t dried properly. To fix it, drain the tomatoes before adding, and ensure the parsley and mint are completely dry. You can also add a little extra bulgur to absorb excess liquid.
Can I use couscous instead of bulgur? Yes, couscous can be substituted. Use the same quantity, but prepare it according to the package instructions (usually equal parts boiling water and couscous, left to steam for 5 minutes). The texture will be softer and less chewy than bulgur.
Is tabbouleh gluten-free? Traditional bulgur is made from wheat, so it is not gluten-free. To make a gluten-free version, use quinoa or millet as a base instead.
How do I make it more lemony? If you love a tangy kick, add an extra tablespoon of lemon juice and a little lemon zest (about 1 teaspoon) to the dressing. This brightens the flavour without making it too sour.
Can I use dried parsley or mint? Fresh herbs are essential for tabbouleh – dried herbs will not provide the same vibrant flavour or texture. If you can’t find fresh, consider using a mix of baby spinach and fresh mint to approximate the green volume.
Related
- Best Apfelstrudel in Zell am See: Top Picks
- Easy Sauerkraut in a Jar: Simple Fermented Cabbage
- Berliner Park Columbus Ohio: Picnic & Play Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).