Tabbouleh or Tabouli Salad + VIDEO

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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.

Tabbouleh salad ready to be served.

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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.

Bowl of chopped parsley, the main ingredient to make tabouli.

One of the reasons I grow parsley more than any other fresh herb is because of this 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 pickings the parsley leaves and doesn’t stop until he gets the first bowl.

Diced tomatoes to make Tabbouleh salad.

He learned to eat this salad when he was a baby. I remember the day I had tabbouleh when he was 9-month old. He was sitting 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?

Bulgur, diced tomatoes and parsley to make Tabbouleh.

Tabbouleh is the classic Middle Eastern salad. For me, tabouli is the quintessential salad: fresh, crispy, colorful, and full of flavor. 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 red ripe but firm tomatoes, and the purple-red onions, all of them 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?

Tabbouleh or Tabouli in the making.

The main characteristic ingredient of this salad is bulgur. 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 a common ingredient 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. The bulgur for tabbouleh is #2. You can find it in Middle Eastern specialty stores and natural food stores.

How to prepare bulgur to make tabbouleh?

A bowl of tabbouleh ready to be served.

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 and 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

Tabbouleh or Tabouli salad by enrilemoine

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 have discovered that adding some of the steams doesn’t hurt.

Following is a list of utensils and ingredients to make my tabouli recipe:

How to pair tabbouleh

Tabbouleh or Tabouli Salad by enrilemoine

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.

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 Store.

4.98 from 40 votes

Tabbouleh

This is a Middle Eastern dish and the quintessential salad: fresh, crispy, colorful and full of flavor.
Prep Time30 mins
Refrigerate30 mins
Total Time1 hr
Servings: 8
Calories: 217kcal

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

Nutrition Facts
Tabbouleh
Amount Per Serving (1 cup)
Calories 217 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 25mg1%
Potassium 340mg10%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 2957IU59%
Vitamin C 50mg61%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads
Cuisine: Middle Eastern
Keyword: how to make tabbouleh, how to make tabouli, Parsley salad, Tabbouleh, Tabbouleh recipe, Tabbouleh salad, Tabouli, Tabouli recipe, Tabouli salad
Author: Enri

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