Tabbouleh

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If there’s one dish that captures the heart of Levantine cuisine, it’s Tabbouleh (sometimes spelled Tabouleh or Tabouli). Bright, vibrant, and packed with fresh herbs, this salad is a celebration of simplicity done right. It’s not heavy or creamy like Western-style salads.

It’s light, zesty and packed with parsley, mint, tomatoes, and a touch of bulgur wheat, all brought together with olive oil and lemon juice.

A Little History of Tabbouleh

Tabbouleh originates in the Levant region, particularly Lebanon and Syria, where it has been a staple for centuries. The name tabbouleh comes from the Arabic word tabbāl, which means “to season.” The dish has its roots in medieval Levantine cuisine, where finely chopped herbs were often used in salads and side dishes.

What makes tabbouleh unique is its emphasis on herbs rather than grains. In many Western adaptations, bulgur wheat dominates the dish. But in authentic Lebanese tabbouleh, the parsley takes centre stage, fresh and finely chopped, while the bulgur acts more like a supporting player adding texture.

Today, tabbouleh is served worldwide as part of a meze spread, alongside dishes like hummus, baba ghanoush, falafel, and grilled kebabs.

Ingredients

Fresh ingredients are key to getting the best flavour from this tabbouleh recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For ease, it's a good idea to get everything measured out and ready before you start.

See recipe card for quantities.

Extra virgin olive oil
Lemons
Garlic
Salt
Black Pepper
Flat leaf or curly parsley
English cucumber
Tomatoes
Bulgur wheat
Fresh mint
Spring onions (scallions)

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Preparing the dressing which includes olive oil, lemon juice, garlic, salt and pepper.

Step 1: In a salad bowl, mix the dressing ingredients, olive oil, lemon juice, garlic, salt and pepper. I like to smash the garlic by hand with a fork.

Adding the cucumber, bulgur wheat, tomato and onions to the salad bowl.

Step 2: Add the diced cucumber, tomatoes, bulgur wheat and spring onions (scallions) to the salad bowl.

Adding the parsley and mint leaves to the salad bowl.

Step 3: Add the parsley and mint leaves just before serving.

Stirring the tabbouleh in the salad bowl.

Step 4: Stir well and If time permits, let the tabbouleh sit and chill in the fridge for about 15 minutes.

Step 5: Try some and adjust the flavours by stirring in more olive oil, lemon juice, salty and/or pepper as needed.

What do you serve with Tabbouleh?

It’s perfect alongside hummus, falafel, baba ganoush, beef shish kebabs, kebab koobideh, grilled chicken wings or slow cooked leg of lamb. It also works beautifully as a topping for wraps.

Equipment You’ll Need

Mixing Bowl: A wide, wooden bowl is best for crushing the garlic.

Sharp Chef’s Knife: Perhaps the most important tool. The herbs need to be chopped very finely, and a sharp knife ensures they don’t bruise or turn mushy.

Large Cutting Board: Gives you room to chop the herbs properly.

Fine Mesh Sieve: For rinsing bulgur and draining excess liquid from tomatoes, if needed.

Storage and Make-Ahead Tips

Tabbouleh is best enjoyed fresh, but here’s how you can manage leftovers:

Make-Ahead: You can prepare the bulgur, chop the onions and dice the tomatoes and cucumber ahead of time. But chop the parsley and mint as close to serving as possible for maximum freshness.

Refrigeration: Store in an airtight container in the fridge for up to 2 days. However, the herbs will gradually lose their vibrancy.

Avoid Freezing: Freezing ruins the texture of the herbs and tomatoes—don’t try it.

Pro Tips

Parsley First, Bulgur Second: Always remember—tabbouleh is a parsley salad, not a bulgur salad. Let the herbs dominate.
Chop Finely but Carefully: A sharp knife makes all the difference. Avoid food processors—they bruise the herbs.
Balance Lemon and Oil: The dressing should be tangy but not overpowering. Taste and adjust as needed.

Use Ripe but Firm Tomatoes: Overripe tomatoes release too much juice, watering down the salad.
Rest Before Serving: A short resting period allows the flavours to marry, making the salad taste even better.
Serve Cold or Room Temp: Never hot—it’s meant to be refreshing.

Top Tip

Dry Herbs Thoroughly: Wet parsley and mint turns soggy quickly. Dry it completely before chopping.

FAQ

Is tabbouleh healthy?

Yes! It’s packed with vitamins from the herbs, fibre from the bulgur, and healthy fats from the olive oil. It’s also low in calories.

Why is my tabbouleh watery?

This usually happens if the parsley isn’t dried properly or if the tomatoes are too watery. Always dry herbs well and drain excess tomato juice.

How finely should you chop the parsley?

This usually happens if the parsley isn’t dried properly or if the tomatoes are too watery. Always dry herbs well and drain excess tomato juice.

Can you use curly parsley in stead of flat leaf?

Flat-leaf (Italian) parsley is traditional and preferred, but curly can work if that’s all you have. The flavour and texture, however, will differ slightly.

Looking for other recipes like this? Try these:

Pairing

Tabouleh goes well with most Mediterranean and Middle Eastern dishes. Try one of these...

Have you tried this tabbouleh recipe?

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Yield: 4

Served across Lebanon, Syria, Jordan, and beyond, tabbouleh has become a global favourite. It’s the perfect side dish for grilled meats, mezze platters or even as a healthy standalone lunch.

Ingredients

70ml (1/4 cup) extra virgin olive oil
Juice of two lemons
3 garlic cloves, minced
½ teaspoon sea salt
2 bunches (3 packed cups) flat leaf or curly parsley, finely chopped
½ English cucumber, seeds removed and diced
3 medium tomatoes, cored and diced
1 cup cooked bulgur wheat (See notes)
⅓ cup finely chopped fresh mint
3 spring onions (scallions), finely chopped

Instructions

Place fine bulgur wheat in a bowl and cover with boiling water or very hot water. Let it soak for about 15 minutes, or until tender but not mushy. Drain any excess water and fluff with a fork. You can do this a day or so ahead of serving if you like.
In a salad bowl, mix the dressing ingredients, olive oil, lemon juice, garlic, salt and pepper. I like to smash the garlic by hand with a fork.
Add the diced cucumber, tomatoes, spring onions (scallions) and bulgur wheat and stir well to combine. This too can be done a day or so ahead of serving.
About 20 minutes before serving, add the chopped mint and parsley. Stir well and place in the fridge to allow the flavours to develop.
Try the salad and season with more salt and pepper if needed before serving.