I love this tabbouleh because it’s incredibly versatile and full of freshness. The finely chopped parsley and mint give it a clean, herbal flavor, while the bulgur adds a bit of substance without making it heavy. The tangy lemon juice and olive oil dressing tie everything together beautifully. It’s perfect as a side for grilled meats, falafel, or even enjoyed on its own for a light lunch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ cup (90 g) bulgur 2 bunches fresh flat-leaf parsley, finely chopped (about 3 packed cups) ¼ cup (5 g) fresh mint leaves, finely chopped 2 medium tomatoes, finely diced 2 spring onions (scallions), finely sliced ⅓ cup (80 ml) extra-virgin olive oil 3 tablespoons fresh lemon juice ¼ teaspoon sea salt flakes ¼ teaspoon freshly cracked black pepper
Directions
I start by placing the bulgur in a heatproof bowl and pouring over enough boiling water to cover it by about 1 cm (½ inch). I let it soak for 10–15 minutes until tender, then drain off any excess water and fluff it with a fork.
While the bulgur is soaking, I finely chop the parsley, mint, tomatoes, and spring onions—the finer I chop them, the better the texture of the salad.
I mix the drained bulgur with all the chopped herbs and vegetables in a large bowl.
I pour in the olive oil, lemon juice, salt, and pepper, then toss everything together until well combined.
If I have time, I let it rest for about 15–30 minutes before serving so the flavors can meld beautifully. I’ve found it tastes even better the next day after chilling in the fridge.
Servings and Timing
This recipe serves 4–6 people as a side dish. It takes about 15 minutes to prepare, with no cooking required—just soaking the bulgur.
Variations
I sometimes swap the bulgur for quinoa to make it gluten-free, which adds a slightly nuttier flavor. For extra texture, I like to add diced cucumber or pomegranate seeds. When I want a more robust salad, I increase the bulgur and reduce the herbs a little for a heartier version.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. Before serving again, I give it a good toss and add a drizzle of olive oil or a squeeze of lemon juice to freshen it up. This salad tastes even better the next day as the flavors continue to develop.
FAQs
What kind of bulgur should I use?
I like using coarse bulgur for a chewier texture, but fine bulgur works just as well for a softer, more traditional version.
Can I use quinoa instead of bulgur?
Yes, quinoa is a great gluten-free alternative that still gives a nice texture and absorbs the dressing beautifully.
Can I use curly parsley instead of flat-leaf parsley?
Absolutely. While flat-leaf parsley is traditional, curly parsley gives a lovely texture and works just as well.
How long does tabbouleh last in the fridge?
It keeps well for up to 3 days when stored in an airtight container.
Should I serve tabbouleh cold or at room temperature?
I prefer serving it chilled, but it’s also delicious at room temperature.
Can I make tabbouleh ahead of time?
Yes, it’s perfect for making ahead. I prepare it a few hours early or even the night before, as the flavors improve with time.
Can I add cucumber?
Definitely! I sometimes add finely diced cucumber for extra crunch and freshness.
How can I make it less tangy?
If I find the lemon flavor too strong, I balance it with a drizzle of extra olive oil.
What goes well with tabbouleh?
I love serving it alongside grilled chicken, koftas, falafel, or hummus. It also makes a great topping for wraps.
Can I freeze tabbouleh?
I don’t recommend freezing it since the herbs and tomatoes lose their texture, but it’s so quick to make fresh that it’s not needed.
Conclusion
I love how this tabbouleh brings a burst of freshness to the table with minimal effort. The balance of herbs, lemon, and olive oil makes every bite bright and refreshing. Whether I’m pairing it with grilled dishes, adding it to a mezze platter, or eating it as a light lunch, this salad never fails to make the meal feel vibrant and complete.
A bright and refreshing Middle Eastern salad made with finely chopped parsley, mint, tomatoes, and bulgur, all tossed in a zesty lemon and olive oil dressing. This tabbouleh is light, healthy, and bursting with fresh flavor—perfect as a side or a light meal on its own.
Place the bulgur in a heatproof bowl and pour over enough boiling water to cover it by about 1 cm (½ inch). Soak for 10–15 minutes until tender, then drain any excess water and fluff with a fork.
While the bulgur soaks, finely chop the parsley, mint, tomatoes, and spring onions.
Combine the drained bulgur, herbs, and vegetables in a large mixing bowl.
Add olive oil, lemon juice, salt, and pepper, then toss until well mixed.
Let rest for 15–30 minutes before serving to allow the flavors to develop, or chill until ready to serve.
Notes
Use quinoa instead of bulgur for a gluten-free version.
Add diced cucumber or pomegranate seeds for extra freshness and texture.
Adjust lemon juice and olive oil to taste.
Tastes even better after chilling for a few hours.
Store in an airtight container in the fridge for up to 3 days.
