Store tabouli in an airtight container in the fridge for up to 3 days; freezing isn’t recommended as the herbs lose their texture.
Tabouli (Tabbouleh)
Servings: people
This tabouli (tabbouleh) recipe is a fresh and authentic Mediterranean salad made with finely chopped parsley, mint, tomatoes, and bulgur, all tossed in a bright lemon and olive oil dressing. Light, healthy, and perfect as a side or a meal on its own.
Ingredients
- ¼ cup bulgur
- 3 packed cups flat-leaf parsley finely chopped
- ¼ cup mint leaves finely chopped
- 5 spring onions finely chopped
- ½ pound tomatoes cut into small dice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoons salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Soak the Bulgur: Cover ¼ cup bulgur with hot water and soak for 20 minutes, then squeeze out excess water. Or cook according to package and let cool.
- Chop the Veggies: Finely chop 3 packed cups flat-leaf parsley, ¼ cup mint leaves, 5 spring onions, and ½ pound tomatoes. Drain tomatoes if very juicy. Add everything to a large bowl with the bulgur.
- Season and Mix: Add 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoons salt, and ⅛ teaspoon black pepper. Mix well. Taste and adjust seasoning. Chill for 30 minutes if you can.
- Serve Cold: Serve cold on its own or with pita, hummus, or grilled meats. Great for picnics, BBQs, and meal prep.
Notes
SUBSTITUTIONS
- Bulgur: Regular bulgur is fine. Use fine bulgur (#1) for best texture. Swap with quinoa (gluten-free) or couscous (fluffier).
- Parsley: Flat-leaf is best. Curly works too, or try a little baby kale or arugula.
- Mint: Fresh mint keeps it bright. Sub with basil or cilantro for a twist.
- Spring onions: Milder than regular onion. Red onion or chives also work.
- Tomatoes: Use ripe summer tomatoes. Try sun-dried in off-season for extra flavor.
- Olive oil: Go for extra virgin. Lemon-infused or avocado oil are great swaps.
- Lemon juice: Fresh is best. White wine or apple cider vinegar work in a pinch.
- Salt: Sea or kosher salt for clean flavor. Pink salt adds a mineral note.
- Pepper: Use cracked black pepper, or try Aleppo or sumac for a twist.
- Use flat-leaf parsley: More flavor and softer texture than curly.
- Chop everything finely: Key to that fluffy, uniform tabouli texture.
- Drain tomatoes: Keeps the salad from getting watery.
- Let it rest: Chill 30+ minutes so flavors come together.
- Taste and tweak: Adjust lemon and salt before serving.
- Herbs matter: Parsley is key, but mint adds brightness.
- Go for good olive oil: It carries the flavor—don’t skimp.
- Make ahead-friendly: Lasts 2–3 days, perfect for meal prep.
