Tabbouleh or tabouli has become a quite popular dish around the world in the past few years. It’s considered a health food as its high in fiber.

Tabbouleh is originally from the Levant cuisine so you can find it in Palestine, Syria, Lebanon, Jordan and Iraq. We use a lot of bulgur in our food so it’s not surprising to find it in salads too.

The main ingredients in a tabbouleh salad is parsley, tomato and bulgur. In my version of the recipe, I don’t cook the bulgur, instead I soak it. This will result in a more flavorful salad.

You will need:

  • Fine Bulgur, 1/2 cup
  • Lemon juice, 1/2 cup
  • Olive oil, 1/2 cup
  • 250 grams italian parsley, finely chopped, about 6 cups
  • 2 rip big tomatoes, finely chopped
  • 3 tablespoons green onion finely chopped
  • 1 tablespoon dried mint, or 2 tablespoons of fresh chopped mint.
  • 1 teaspoon all spice
  • salt and pepper


Tabbouleh - bulgur lemon oil and spices

These are the main ingredients for soaking the bulgur.

Tabbouleh - mix blugur lemon oil and spices

In a bowl, mix the olive oil, bulgur, lemon juice, dried mint, all spice, salt and pepper.

PS. If using fresh mint, don’t add it here. Add it later with the parsley.

Tabbouleh - let soak

Mix well and let it soak for at least 2 hours. The bulgur will absorb all the lemon juice and the flavors. If you want to make it ahead, you can leave the bulgur to soak over night too.

Soaking the bulgur, instead of cooking it, will result in a more flavorful salad.

Tabbouleh - other ingredients

While waiting for the bulgur to soak, finely chop the parsley, tomatoes and green onion.

Tabbouleh - mix

In a large bowl, mix all the ingredients including the bulgur mix (Taste the bulgur and see if it has opened up. It shouldn’t be crunchy. If it’s still crunchy, then soak it a little more)

Mix it all well, then give it a last taste and see if it needs salt or pepper.

Tabbouleh - serve


PS. This is a large quantity. You can half or quarter it to your own needs.

Happy cooking, and as we say in Arabic “Sahha Wi Afia”

24 thoughts on “Tabbouleh

  1. This looks wonderful. I will have to try it. I have never cooked with these ingredients. Thanks for making it so easy:)

  2. Mmm, this does look good! I always think of tabouleh as being couscous-based, and I’ve never tried cooking with bulgur. It sounds healthy, too. 🙂

    The Thai red curry isn’t actually very spicy if you reduce the amount of curry or increase the coconut milk. Not very authentic, I suppose, but still very tasty!

    Thanks for dropping by.

  3. Hi Laila,
    I am so glad I found your blog. I have lived in Egypt and Lebanon, and love the food from those countries (mainly Lebanon). I host the online cooking show Kitchen Caravan, and we also made tabboule. Since it was for late fall, we did not add any tomatoes, but I love that addition. We also have this recipe for Aztec Tapule, which uses amaranth instead of bulgur. It pays tribute to the Lebanese population of Mexico.

    Great coconut flakes!!!


    1. Thanx Sophia .. im glad u found my blog too 😛 as it led me to yours … i just checked it and its very interesting .. i like the aztec tapule too .. will be checking ur site often .. stay in touch 🙂

    1. Thanx keithrey…
      Good luck with your blogging .. im also new to all this … will be checking ur blog often … and yea its both tabbouleh and tabouli .. but tabbouleh is more common.. its just different accents and dialects .. as u know arabic language covers a big region …Let me know when u get to try it … good luck … and stay in touch 🙂

  4. Hei Laila!
    This is yummy! I love Tabbouleh and i will definitely try your recipe as soon as i can!
    Good luck with your blog!

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