Tabbouleh Recipe
Tabbouleh is a refreshing Middle Eastern salad brimming with fresh herbs, crisp vegetables, and hearty bulgur wheat. This tabbouleh brightens any mezze platter or picnic spread with its vibrant, zesty flavors.
This easy salad comes together quickly and stays fresh for days, making it perfect for meal prep. Serve tabbouleh chilled or at room temperature to enjoy its bright, herby taste at its best.
Essential Ingredients for Tabbouleh
- Curly parsley – The star ingredient, giving tabbouleh its bright green color and fresh, grassy bite.
- Bulgur wheat – Provides a tender, nutty base that soaks up the dressing beautifully.
- Tomato – Adds juicy sweetness and a burst of summery freshness.
- English cucumber – Brings cool crunch and balances the herbs.
- Fresh mint – Elevates the salad with cool, aromatic notes.
- Scallions – Add mild onion flavor and extra color.
- Extra-virgin olive oil – Rich and fruity, it ties all the flavors together.
- Fresh lemon juice – Brightens and lifts every bite with citrusy zing.
- Garlic, coriander & cinnamon – Lend subtle warmth and depth to the dressing.
Quick Steps to Make Tabbouleh
Begin by whisking olive oil, lemon juice, garlic, sea salt, coriander, and a pinch of cinnamon in a large mixing bowl until the dressing is smooth and fragrant.
Fold in finely chopped parsley, diced cucumber and tomato, cooked bulgur wheat, fresh mint, and scallions. Toss gently until everything is evenly coated in the vibrant dressing.
Taste and adjust seasoning if needed. Chill until ready to serve, letting the flavors meld beautifully.
Fresh Tips for the Perfect Tabbouleh
For the best texture, chop the parsley and mint finely but don’t pulverize them — you want the salad fluffy, not mushy. Use ripe, firm tomatoes to avoid excess liquid watering down the salad. Always let the bulgur cool completely before mixing it in so it doesn’t wilt the herbs.
If you like more tang, add extra lemon juice to taste. For a gluten-free twist, swap bulgur with cooked quinoa — it gives a similar texture while keeping the salad naturally light and satisfying.
Keeping Tabbouleh Fresh
Tabbouleh keeps well for up to three days when stored in an airtight container in the refrigerator. If prepping ahead, store the dressing separately and mix it in right before serving for extra crispness. Leftover tabbouleh is delicious tucked into wraps, spooned over hummus, or served alongside grilled meat or falafel.
Tabbouleh Recipe
Ingredients
- 1 cup diced English cucumber
- ⅓ cup finely chopped fresh mint
- 2 scallions chopped
- ⅓ cup extra-virgin olive oil
- Pinch of cinnamon
- ½ teaspoon sea salt
- ⅔ cup cooked bulgur wheat*
- 3 tablespoons fresh lemon juice
- 1 cup cored and diced tomato
- 3 cups finely chopped curly parsley approximately 2 bunches
- 1 garlic clove grated
- ¼ teaspoon ground coriander
Instructions
- In a spacious mixing bowl, vigorously whisk the extra-virgin olive oil with the fresh lemon juice, grated garlic, sea salt, ground coriander, and a pinch of cinnamon until thoroughly emulsified. Fold in the finely chopped parsley, diced cucumber, cored tomato, cooked bulgur wheat, fresh mint, and scallions. Toss gently yet thoroughly to ensure an even coating. Adjust seasoning to preference and refrigerate until serving time.
