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Tabbouleh with fresh parsley and mint
Freshly chopped parsley tabbouleh glistening with olive oil and lemon dressing

Classic Lebanese Tabbouleh with Fresh Parsley

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The jewel of Lebanese cuisine, where the star is not the grain, but the herbs. Tabbouleh is actually a parsley salad with a little bulgur, not the other way around. The abundance of fresh herbs acts as a chlorophyll bomb, while the acidity of the lemon makes the dish vibrant. This dish is an essential part of 'mezze' (Middle Eastern appetisers), traditionally eaten scooped up in lettuce leaves.
🕒 Prep Time 25 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Very sharp chef's knife (crucial!)
  • Large mixing bowl
  • Lemon squeezer

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Soak the bulgur in hot water for 15 minutes until softened. Once ready, drain and squeeze out excess water.

Tip: For tabbouleh, the bulgur must be dry and loose, not watery, so it can absorb the dressing.
2 ✓

Wash the parsley and mint, dry completely (!), then chop very finely with a sharp knife.

Tip: Wet herbs turn to mush when chopped. Only dry leaves can be chopped beautifully and finely without bruising.
3 ✓

Dice the tomatoes and cucumber into tiny 3-4 mm cubes.

Tip: Scrape out the tomato seeds and use only the flesh so it doesn't make the salad soggy.
4 ✓

In a bowl, mix the herbs, vegetables, and the cooled bulgur.

Tip: The majority of the mixture should be green (herbs), the bulgur is just an accompaniment.
5 ✓

Make the dressing: whisk the olive oil with the lemon juice, salt, and pepper, then pour over the salad.

Tip: The acidity of the lemon juice lightly 'cooks' the raw ingredients, softening the texture (denaturation).
6 ✓

Let it rest in the fridge for 30 minutes before serving to allow the flavours to meld.

Tip: It is most delicious cold; its refreshing effect is best experienced this way.

Recipe FAQ

Why did the parsley become bitter?
If you chop with a blunt knife, you crush the cells and the parsley gets 'bruised' and oxidises. Use a razor-sharp knife!
Can I use couscous?
Yes, although the authentic recipe is made with bulgur, couscous is a faster alternative.

Ingredients

  • 100 g Fine bulgur wheat
  • 2 large bunches Fresh parsley
  • 2 pcs Firm tomatoes
  • 1 pc Cucumber
  • 1 handful Fresh mint leaves
  • 1 pc Lemon (juice)
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 1 pinch Ground pepper