Authentic Lebanese Tabbouleh Salad: Fresh, Healthy & Easy Recipe

Name: Authentic Lebanese Tabbouleh Salad: Fresh, Healthy & Easy Recipe
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Lebanese
Ingredients: 1/2 cup Fine bulgur (soaked and squeezed dry); 2 bunches Fresh parsley (finely chopped); 1/2 bunch Fresh mint (finely chopped); 2 medium Tomatoes (diced); 1/2 medium White onion (finely chopped); 1/4 cup Fresh lemon juice (to taste); 1/4 cup Olive oil (extra virgin); 1 teaspoon Salt (to taste); 1/2 teaspoon Black pepper (freshly ground, to taste)

Learn how to make classic Lebanese Tabbouleh, a refreshing and vibrant salad packed with fresh parsley, mint, tomatoes, and fine bulgur, dressed with lemon juice and olive oil. Perfect as a healthy side dish or light meal.

#Tabbouleh

#Salad

#Lebanese Food

#Vegetarian

#Healthy

#Fresh

#Middle Eastern

Fresh Parsley and Mint

Recipe Information

45m

Prep Time

Cook Time

45m

Total Time

Servings

Medium

Lebanese

English

Nutrition (per serving)

180

Calories

Protein

25g

Carbs

Fat

Soaking Bulgur

Ingredients

Fine bulgur
(soaked and squeezed dry)
1 cup
Fresh parsley
(finely chopped)
2 bunches

Fresh mint
(finely chopped)
1 bunch
Tomatoes
(diced)
2 medium
White onion
(finely chopped)
1 medium
Fresh lemon juice
(to taste)
1 cup
Olive oil
(extra virgin)
1 cup

Salt
(to taste)
1 teaspoon
Black pepper
(freshly ground, to taste)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Mixing the Tabbouleh Ingredients

Instructions

0/5 completed

1
Rinse the fine bulgur under cold water and then soak it in water for 10-15 minutes, or until softened. Squeeze out any excess water thoroughly.
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15m
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Rinse the fine bulgur under cold water and then soak it in water for 10-15 minutes, or until softened. Squeeze out any excess water thoroughly.
15m
Do not over-soak the bulgur to prevent it from becoming mushy. Fine bulgur usually doesn't need boiling.
2
Finely chop the fresh parsley, mint, tomatoes, and white onion. Ensure all ingredients are very finely diced for the authentic Tabbouleh texture.
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20m
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Finely chop the fresh parsley, mint, tomatoes, and white onion. Ensure all ingredients are very finely diced for the authentic Tabbouleh texture.
20m
Use a sharp knife and take your time with the chopping for best results. The finer the chop, the better the Tabbouleh.

3
In a large mixing bowl, combine the soaked and squeezed bulgur, chopped parsley, mint, tomatoes, and onion.
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3m
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In a large mixing bowl, combine the soaked and squeezed bulgur, chopped parsley, mint, tomatoes, and onion.
3m
Use a large enough bowl to allow for easy mixing without spillage.
4
Add the freshly squeezed lemon juice, olive oil, salt, and black pepper to the mixture. Gently toss all ingredients together until well combined.
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5m
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Add the freshly squeezed lemon juice, olive oil, salt, and black pepper to the mixture. Gently toss all ingredients together until well combined.
5m
Taste and adjust seasoning as needed. Some prefer more lemon or olive oil.
5
Cover the Tabbouleh and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh mint leaves if desired.
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30m
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Cover the Tabbouleh and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh mint leaves if desired.
30m
Tabbouleh tastes even better the next day as the flavors deepen.