Tabbouleh

    Herbs are some of my favorite fresh ingredients, so it’s no surprise that I’m a big fan of tabbouleh. Also spelled tabouli or Tabbouleh, this Middle Eastern salad is made with finely chopped parsley, mint, tomatoes, and bulgur wheat.

Despite the presence of bulgur, traditional Lebanese tabbouleh is more of an herb-based salad than a grain dish. The parsley and mint take center stage, giving it a bold, aromatic, and incredibly refreshing flavor.

My favorite tabbouleh recipe is just below. If you enjoy vibrant, herb-packed flavors, this is a must-try. It’s perfect for picnics, works beautifully as a side dish, and makes a great addition to any mezze platter. However you choose to serve it, I have a feeling you’ll love it!

Ingredients Tabbouleh

To make a fresh and flavorful tabbouleh salad, you’ll need the following ingredients:

• Parsley : While I often cook with Italian flat-leaf parsley, curly parsley is the better choice for tabbouleh. It has a lighter texture, milder flavor, and vibrant green color.
• Mint : Brings a refreshing, cooling element to the dish.
• Bulgur wheat : A staple of traditional tabbouleh, bulgur is cracked wheat that has been pre-cooked and dried. Authentic recipes use fine bulgur, but if it’s hard to find, coarse bulgur is a great alternative.
• Cucumber : Adds a satisfying crunch. English or Persian cucumbers work best, but if using a standard variety, consider peeling and seeding it.
• Tomatoes : Provide juicy texture and a touch of sweetness.
• Scallions and garlic : Deliver a mild, savory bite.
• Coriander and cinnamon : Add warm, earthy depth to the salad.
• Fresh lemon juice and extra-virgin olive oil : Create a bright, zesty dressing that ties everything together.
• Sea salt : Enhances the flavors and brings out the freshness of the ingredients.

How to Make tabbouleh

The first step in preparing this tabbouleh recipe is finely chopping the herbs.

Yes, there’s a generous amount of fresh herbs in this dish, but don’t be tempted to use a food processor. While it might seem like a time-saver, it can bruise the delicate leaves, resulting in a soggy texture rather than the light and fluffy consistency you want. Instead, grab a sharp knife and chop them by hand for the best results.

Once all the ingredients are prepped, combine them in a large bowl. Toss everything together until well mixed, then taste and adjust the seasoning as needed.

You can serve the salad immediately or let it rest in the refrigerator for a few hours, or even up to three days. The flavors meld perfectly over time, making it even more delicious the next day!

Serving Suggestions

I love enjoying this tabbouleh salad as a side dish, it’s fresh, vibrant, and pairs well with just about anything. Whether it’s served alongside a veggie burger at a summer cookout or packed for a picnic with a Caprese sandwich, it always adds a bright, herby touch to the meal.

That said, tabbouleh truly shines when paired with Mediterranean and Middle Eastern dishes. Try serving it with a falafel wrap or as part of a mezze platter featuring:

• Dips and spreads : Hummus, baba ganoush, muhammara, or tzatziki are all excellent complements to tabbouleh.
• Pita bread : Homemade pita is always a treat, but store-bought works just as well in a pinch.
• Cheeses : Offer cubes of feta, a creamy whipped feta dip, or homemade labneh for a tangy contrast.
• Fresh vegetables : Sliced cucumbers, radishes, bell peppers, and cherry tomatoes make great crunchy additions.
• Olives or toasted nuts : A handful of briny olives or crunchy nuts adds an extra layer of flavor and texture.

With so many ways to enjoy it, this tabbouleh is a must-have for any Mediterranean-inspired meal!

Notes

• For coarse bulgur, bring 2 cups of water to a boil in a medium saucepan. Stir in 1 cup of dry bulgur, cover, and take off the heat. Let it sit for 20 to 30 minutes until tender. Remove any excess liquid, then fluff with a fork. Measure out ⅔ cup of the cooked bulgur for this salad, and store the rest for another use. Let it rest at room temperature before mixing it into the salad.
• For preparing a fine bulger, place it in a bowl and add enough water to cover it by about ½ inch. Let it sit for approximately 20 minutes, or until it softens. Once tender, drain any excess water before using.