The Best Lebanese Tabbouleh — prepared with fresh parsley, tomato, onion, bulgur and dressed with lemon and olive oil. A great vegan salad for every day.
Who does not love Tabbouleh! This is the ultimate Lebanese pride dish and people have been making it for generations.
Six fresh and simple ingredients make up this glamorous salad — fresh flat parsley the star of this dish, tomatoes, onions, fresh mint, and bulgur dressed with lemon and extra virgin olive oil which makes tabbouleh the perfect salad and center of every Lebanese spread.
Some people like to have tabbouleh as a main dish because it is very fulfilling and packed with healthy nutrients, but mostly it is considered as a side dish or part of a mezze alongside hummus, baba ganoush and other Lebanese delicacies.
We love Tabbouleh at home, and we often have it as a side dish with grilled chicken or meat.
There are many versions of tabbouleh and people have become creative with this simple dish over the years. I like to keep it simple and stick to the original recipe.
My tabbouleh is easy to make and extremely delicious, and I am sure you will love it.
To prepare this recipe you need: fresh flat parsley, fresh mint leaves, firm tomatoes, onions, bulgur, lemon juice and olive oil.
The most important thing to end up with a great Tabbouleh is to use the freshest ingredients. I often use organic produce and buy only what I do not find in my garden. Use flat parsley (do not use curly parsley), firm red tomatoes, sweet white onions and good extra virgin olive oil when making Tabbouleh.
Bulgur is basically cracked whole wheat grain that is partially precooked and widely used in many Middle Eastern dishes.
There are 4 grades of bulgur ranging from fine to very coarse. Authentic Lebanese tabbouleh is made with the fine type.
You can find bulgur in Middle Eastern and specialty stores.
If you do not have access to bulgur, you can substitute it with quinoa or couscous.
How to make Lebanese Tabbouleh
Rinse the bulgur well under warm running water then leave it in a bowl of hot water to soak for 15 minutes or until the grain softens.
While the bulgur is soaking, remove stems from parsley and finely chop with a sharp knife. Chop the mint leaves and then dice the tomatoes and onions. Place all ingredients in a salad bowl.
When the bulgur is soft, drain and squeeze any excess water and add to the salad bowl.
Pour the fresh lemon juice and extra virgin olive oil over the salad and season with salt and pepper. Mix well and serve.
What to Serve Tabbouleh with
- 1/4 cups bulgur
- fresh flat parsley, 2 bunches (roughly 4 cups)
- 1/4 cups fresh mint leaves
- 2 cups firm tomatoes, diced
- 1/2 cup white onions, finely chopped
- juice of 2 lemons
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- Rinse bulgur with warm water and then soak in a bowl with hot water for 15 minutes.
- Remove stems from parsley and finely chop with a knife. Chop mint leaves with same way.
- Drain and squeeze the bulgur well to remove any excess water. Add all ingredients to a salad bowl including tomatoes and onions.
- Pour lemon juice and olive oil over salad. Season with salt and pepper and mix well.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 151mgCarbohydrates: 24gFiber: 5gSugar: 12gProtein: 4g
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