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Lebanese Tabbouleh Recipe – Easy Salad

When I was a kid, my mum would sit with a bunch of parsley, the queen of the den, her full attention on me. As we talked about my day, her hands would not stop working. She would snip off the stems of the parsley and place the feathery leafs into a bowl. The next day we would have a beautiful vivid green salad, that packed a punch of flavor.


The truth is parsley is one of those thingsย  you either love or hate. Since I grew up with tabouleh I love the stuff. My hubby on the other hand, has an aversion to the stuff. But how can’t you love this lemony fresh salad?

If you have never had tabbouli then it is your moral obligation to get up right now, drive over to your grocery store and start chopping!

Its actually very simple to make and you need very few ingredients and just a bit of patience with the parsley. The rest is easy peezy!

Heres what you need:

  1. One Parsley Bunch (3 chopped cups)
  2. Two Tomatoes
  3. Four Green Onions
  4. Three Lemons
  5. Two Table Spoons Olive Oil
  6. 1/4 cup Burgul
  7. 1/4 cup Water


Lets start with the parsley. Start by removing the stems. I usually do this the night before while watching TV.

The next day, make sure to wash the parsley before chopping away. You want to get a really fine chop on it, and that might take a few runs. I usually start by grabbing it in bunches, rolling it up and cutting it up again and again.



Add the water to the bulgur. The grain will soak up the water and fluff up a bit. You don’t want to add so much that its soggy.


Chop up the green onions and tomatoes….and your ready to go!

Then, just add everything up in a bowl, the veggies, the oil, the lemon juice… and mix away! Oh, and don’t forget the salt.

Traditionally, Tabbouleh is served with hearts of lettuce or cabbage leaves.





You can also store it in the fridge, and take some to work the next day (just make sure to check your teeth after). Oh, and your welcome. ๐Ÿ™‚

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This article has 13 comments so far!

  1. Tweets that mention Best Lebanese Tabbouleh Recipe - Easy Salad | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan -- says —

    […] This post was mentioned on Twitter by Virginia , Mira. Mira said: Tabbouleh! Love it? Hate it? […]

  2. Amanda says —

    spectacular pics, I want to give this dish a try.

  3. Tanvi says —

    Thanks for stopping by the other day.Very beautiful tabbouleh..Love the fresh flavors here.And the step by step pictures too.Have a nice week ahead.

  4. MiraUncut says —

    gracias. Yeh, I love anything fresh. u too!

  5. Kitoula says —

    Yummy! Your photos are beautiful.

  6. MiraUncut says —


  7. mlle délicieuse says —

    I love tabbouleh as a side to grilled meat! Either chicken or lamb spring mind.

  8. Krista says —

    I love tabbouleh so much! Just looking at your photos makes me smile and think of summer. ๐Ÿ™‚

  9. Ellie says —

    Really easy salad. Love tabbouleh.

  10. tasteofbeirut says —

    Your tabbouleh looks delicious and totally authentic! As I spend long stays in Lebanon, I have become so picky that I don't even bother making tabbouleh in the US, preferring to wait till I am there to eat it; the parsley is a lot softer there and the bulgur is darker.

  11. MiraUncut says —

    Joumana, I agree with you! Its just sometimes its so long before I go for a visit, so I have to have it here and there. Everything tastes better there doesn\’t it ๐Ÿ˜‰ What state are you in?

  12. tom says —

    hey mira, was going to mention that parsley comes either curly or flat leaf which is what you have included in your recipe. it is separate from cilantro which is derived from coriander and has a very distinct flavour (not used in tabbouleh). do love your recipe, though, and being a garlic lover, would only add some cloves of crushed garlic to it… mmmm.

  13. MiraUncut says —

    Hey Tom. Thanks! As for the coriander, I just reread my post. I see what your referring to. I must have got that mixed up. Will fix it. Gracias senor!

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