Tabbouleh or Tabouli is the quintessential Middle Eastern salad. It’s made of chopped parsley, diced tomatoes, and bulgur wheat and seasoned with olive oil and fresh lime juice.
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I first posted this tabbouleh salad recipe back in 2010. At that time, living in Southern California, I grew all the products to make this salad in my kitchen garden.
However, now that I live in lovely but not-so-bucolic Miami, I shop for fresh local produce and keep making humongous tabbouleh bowls because this is, by far, my favorite salad. Following is my original post.
A family of tabouli lovers
One of the reasons I grow parsley more than any other fresh herb is because of this tabbouleh salad. In my house, this is called “the parsley thing.”
Every time I make it, my sybarite gourmet son, Andrés Ignacio, who is almost 9 years old and, like me, is a tabbouleh killer, starts to get around the kitchen picking the parsley leaves. And he doesn’t stop until he gets the first bowl.
He learned to eat this salad when he was a baby. I remember the day I had tabbouleh when he was 9 months old. He sat in his baby-eating chair, watching me eat, and began drooling. So I let him sample it. It was love at first bite!
What is tabbouleh?
Tabbouleh is the classic Middle Eastern salad. For me, tabouli is the quintessential salad: fresh, crispy, colorful, and flavorful:
- The freshness comes from the parsley and the mint.
- The crispiness comes from the parsley and the bulgur.
- The color comes from the combination of the green herbs, the ripe red but firm tomatoes, and the purple-red onions, all contrasting with the plain neutral bulgur.
- The flavor is given by mixing all the ingredients with the most straightforward seasoning: olive oil, fresh lemon juice, and salt. What can be better than this?
What is bulgur?
Bulguir is the main characteristic ingredient of this salad. This is a cereal made from several different kinds of wheat. It is usually confused with cracked wheat, but the bulgur is parboiled and dried.
Bulgur is common in Middle Eastern, Indian, and Mediterranean cuisines. It comes in different grinds: #1 is fine, #2 is medium, #3 is coarse, and #4 is extra coarse.
What is the best bulgur for tabbouleh?
The bulgur for tabbouleh is #2. You can find it in Middle Eastern specialty stores, natural food stores, and online.
How do I prepare bulgur to make tabbouleh?
I usually soak bulgur in water for about 20-30 minutes. Then, I drain it. Some people cook it, but I don’t think is necessary. You can also squeeze the juice of the tomatoes and limes to hydrate the bulgur.
What kind of onion is good for tabbouleh?
You can make tabbouleh with red or green onions. Some people use just regular yellow onions. I prefer the red-purple ones because their flavor is sweeter and more mellow. However, when I don’t have red onions handily, I use green ones.
How to make tabbouleh salad
To make tabbouleh, cutting is crucial: dice the tomatoes and finely chop the onions and herbs.
My secret to getting the parley perfectly chopped was to pick the leaves and soak them in iced water, dry it with the help of a salad spinner, and then chop them in a food processor (I use my Cuisinart ) by pulsing 3-5 times, being very careful not to over-process.
More recently, I discovered that adding some parsley steams doesn’t hurt. Even better: if the parsley is fresh, the steams will add a crunchy texture.
Following is a list of utensils and ingredients to make my tabouli recipe:
- Wooden cutting board
- Tomato knife
- Food processor
- Salad spinner
- Salad bowl
- Lemon lime squeezer
- Bulgur Wheat
- Extra virgin olive oil
How to pair tabbouleh
Tabbouleh goes perfectly with Middle Eastern food: baba ganoush, kibbe, pita bread, hummus, falafel, shawarma, and seekh kebabs. I usually have it with my majadra (lentil and rice) and shanklish salad. And it’s heavenly delicious.
Other Levantine recipes
Hungry for more Middle Eastern recipes? Check these out:
Tabbouleh or tabouli salad recipe
Following is my recipe. I hope you like it as much as we do. Thank you for subscribing to my YouTube channel and visiting my Amazon shop.
Tabbouleh
Ingredients
- ½ cup of bulgur #2
- 2 cups of water
- 4 cups of parsley leaves chopped
- ½ cup of mint leaves finely chopped
- ¾ cup of red onion or 10 green onions finely chopped the white part and some of the green
- 2 cups of tomatoes finely diced
- 1/3 cup of fresh lime juice
- 2/3 cup of extra virgin olive oil
- Sea salt
Instructions
- Soak the bulgur in the water for 20-30 minutes.
- Drain the bulgur in a fine colander, pressing to squeeze the water out.
- Combine all the ingredients in a big salad bowl.
- Season with olive oil, lime juice and salt to taste.
- Refrigerate for at least 30 minutes before serving.
Video
Nutrition
Did you make this recipe?
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This was delicious, and it took over two hours to make! How do you measure the parsley? Do you pack it into cups like you measure spinach?
I added cucumbers and chopped red peppers and adjusted the amount of dressing that I made to accommodate the extra vegetables. This would be excellent with feta or olives served on the side. The parsley and mint were out of my garden. When you’re cooking solo, the picking, cleaning, de-stemming, drying, and chopping… it takes quite a long time. I did use a food processor to chop the parsley and mint because by that time I just needed to get it done.
I don’t pack the parley. Just rinse it, dry and measure it.
Hi, Recipe looks amazing, thanks for sharing!
The video says to soak the bulgar for 30 mins, the instructions say 10-15. Which is correct please?
Alex, thanks for stopping by and bringing the discrepancy to my attention. You need to soak the bulgur for 20-30 minutes. What I usually do, is soak it while chopping the rest of the ingredients. Again, thank you so much. Happy cooking!
I couldn’t find Bulgur #2. Could I use couscous? If so, do I cook the couscous or soak it like the Bulgur #2?
Yes, you can use couscous and you don’t need to cook it. Soaking will be enough.
So does the bulgar need to be cooked or just soaked?
Just soaked, Liss.
I’d love to make this! What kind of tomato’s do you recommend using?
I use Roma tomatoes Surena. Thanks for stopping by.
This tabouli salad is delicious and super refreshing.
Yessssss!
I often go to the Mediterranean food stores and I was confused about bulgur, now I know! I think I love the salad, because all the ingredientes are delicious but the parsley is something special for me. I put ir everywhere.
Im a parsley person too!
Tabbouleh! Qué excelente opción para seguir comiendo saludable con una variedad nueva de ensaladas, al menos para mí.
Gracias!
Laura
Yesssss!
It’s so tasty! The tabbouleh salad is one of my favorite recipes. Thank you.
Mine too!
This is really interesting, Enri! I love tabbouleh, but I always wondered about the difference between bulgur and wheat! Now I know. Thank you
Thank you!
La ensalada más rica y light ever. Me encanta como tú la preparas
Gracias querida!
So colorful and beautiful. It looks really refreshing too.
One of my favorite salads ever, so fresh and delish!
Yesssss!
I’ve had this before but never made myself! Nothing like a fresh salad and parsley has so many benefits for the body too!
Give it a try and you’ll love it my friend!
I don’t know why I am so indulged with this recipe. Maybe because of the colors or maybe because I know it will taste so good. Oh I know! It’s because of both.
Hahahaha! And the texture! So crispy! Thank you for stopping by!
This salad looks absolutely amazing! I’d love to add avocado to it. Always obsessed with avocado… I know, I can’t help it lol I tried Tabbouleh a few months ago and I really liked it.
Candace Hampton
http://www.thebeautybeau.com
I have to try that avocado addition! Yum!
I’ve never had a salad like this before. It’s looks delicious. I know my mom would love it because of all the parsley and mint. She grows both of those herbs in her garden every year. I think I will try to get the bulgur and test it out.
Excellebt Jennifer. You can also make it with quinoa… and nothing like growing your own herbs!
I adore tabbouleh!! Thanks for reminding me of my favorite salad! I’m definitely making this soon.
Yessss! Plant some parsley!
I haven’t tried this salad before, but it looks refreshing. I’d like to give it a try sometime for my husband. Minus the tomatoes. He’s allergic
Try a tomato-free version for him, and give a try the full version. you’ll love it!
I love to eat tabouli when I go out! Every time I make it at home, however, it always is so bitter to me. Do you have any idea on what I may be doing wrong?
Bitter? I never heard that. There is nothing bitter in any of the ingredients… maybe over chopping? Try this version and let me know how it works…
So colorful and just looks delicious! I can’t wait to try this!
Thank you! You’ll love it!
We’re big fans of salad, especially during the summer. I’ll have to try making tabbouleh, it seems pretty easy enough.
You’ll love it!
Wow! I have always heard about Tabouli salad but never knew what it looked like or what it consisted of. I must say that my mouth is watering just looking at it. Parsley is a very interesting ingredient in this salad.
Thank you my dear!
I am a big fan of tabbouleh. I like your rendition…and as always…the parsley makes the dish. Thanks for sharing!
Thank you Ceci!
Um that looks absolutely delish! I bet this would be great with the barbecue I’m having Sunday. Thanks for the rec!
Thank you for stopping by Krysten!
I’ve never had a chance to try this salad! It’s a perfect side dish for summer! I may give it a try this season! 🙂
You’ll love it Natalia!
That is a lot of parsley. I never knew that you could use parsley like a vegetable, this salad looks so good.
Yes it it! This is an amazing salad Tara! Thanks for stopping by!
I have never seen anything like this. I love trying new salads and this tabbouleh salad is so unique and different. Can’t wait to give it a try.
Go for it Krista!
Now this sounds like an absolutely delicious looking idea for a meal. I love the colours in it and just want to take a bite and see how it would taste now!
Thank you Sarah!
Bueno que receta más fresca para la temporada que se nos acerca a veces no te pasa que te quedas en blanco sin saber que cocinar pues esta me parece una idea genial
A mi me pasa al reves: que siempre tengo muchas ideas para cocinar y nunca tengo el tiempo que quisiera. So, ahora no me estreso y pienso: una receta a la vez Enri… Gracias por visitar y comentar Monica.
Wow mi ensalada favorita. Tan fresca y llena de sabor!!!
Es lo máximo y también es de mis ensaladas favoritas! Gracias por visitar Patty.
¡No sabía que era tan fácil hacerla! Esta semana la pruebo. ¡Me encanta la comida de Medio Oriente!
Somos dos Anita.
Hola Enri!!!!
Que deliciosa receta, me comería un plato lleno de Tabbouleh, tengo mucho tiempo que no veo por acá el cuscús, pero voy a hacer tu receta con la sugerencia de la quinoa!!!!!! Besitos desde Venezuela
Esta receta es viejisima. Yo ahora solo lo hago con quinoa y es una divinidad. Que gusto verte por aqui querida Melba.
Yo lo vine a comer en Miami. Acabo de comprar un bulgur turco en NY. Voy a agarrar un poquito para hacerlo.
Yo soy super tabulera! Gracias por visitar Verito!
Looks so yummy and refreshing, perfect for the summer.
Yessss! Thank you Blanquita for stopping by.