Lebanese Tabbouleh

This Lebanese Tabbouleh is a vibrant, herb-forward salad that celebrates simplicity and freshness. Loaded with finely chopped flat-leaf parsley, cool mint, ripe tomatoes, crisp cucumbers, and a touch of soaked fine bulgur, it’s all tied together with a lemony olive oil dressing that makes every bite shine.

Unlike grain-heavy versions, this recipe stays true to its Lebanese roots — parsley is the star, and bulgur is used more as a background texture than the main attraction. Whether served as part of a mezze platter, a side to grilled meats, or wrapped in romaine or pita, tabbouleh is the ultimate refresh-your-palate dish.

Why You’ll Love This Recipe:

Traditional Lebanese-style: parsley-forward, not bulgur-heavy

1. Naturally vegan, dairy-free, and nutrient-dense

2. Fresh, tangy, and light — never soggy or bland

3. Perfect for meal prep (holds well for 2–3 days)

4. Comes together in 20 minutes

Final Thoughts:

This Lebanese Tabbouleh is a celebration of freshness — zesty, light, and incredibly satisfying. It’s the kind of dish that makes you feel good from the inside out, whether you’re enjoying it as part of a mezze platter or packing it up for lunch. With just a handful of simple ingredients and a whole lot of chopping, it proves that the best food often starts in the garden.

Yield: 4-6 servings

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Lebanese Tabbouleh

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

This Lebanese Tabbouleh is a vibrant, herb-forward salad that celebrates simplicity and freshness. Loaded with finely chopped flat-leaf parsley, cool mint, ripe tomatoes, crisp cucumbers, and a touch of soaked fine bulgur, it’s all tied together with a lemony olive oil dressing that makes every bite shine.

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Ingredients

• ½ cup fine bulgur (white or golden #1 grind)
• 3 bunches fresh flat-leaf parsley (about 3 cups finely chopped, stems removed)
• ½ cup fresh mint leaves, finely chopped
• 4 medium Roma tomatoes, finely diced
• 1 small cucumber, diced (preferably Persian or English)
• 4 scallions or ½ red onion, finely sliced
• ¼ cup fresh lemon juice (about 2 lemons)
• ¼ cup extra virgin olive oil
• Salt and black pepper, to taste

Instructions

1. Place bulgur in a bowl and cover with boiling water just to submerge it (about ½ cup water). Let it soak for 10–15 minutes, then drain and squeeze out excess moisture using a clean towel or fine sieve.
2. Finely chop parsley and mint by hand or using a sharp knife (avoid food processors to keep it fluffy, not mushy). Dice tomatoes, cucumber, and scallions.
3. In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumber, and scallions. Add lemon juice, olive oil, salt, and pepper. Toss gently to combine.
4. Let the tabouli sit for 10–15 minutes to let the flavors meld. Taste and adjust with more lemon or salt if needed.
5. Serve chilled or at room temperature as a side, stuffed into lettuce leaves, or spooned into warm pita pockets.

Notes

Use curly parsley if you prefer more texture

No bulgur? Sub in quinoa or cauliflower rice (non-traditional but still tasty)

Add garlic or sumac for extra flavor depth

Make it a meal: Top with chickpeas, grilled halloumi, or lemony chicken

Storage: Keeps well in the fridge for up to 3 days (best fresh)

Nutrition Facts

Calories

222

Sugar

3 g

Protein

5 g

Fat

14 g

Carbs

22 g

Sat. Fat

2 g

Cholesterol

0 mg

Fiber

6 g

Net carbs

16 g

Sodium

83 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.