Name: Tabouli (Tabbouleh): A Refreshing Herb and Tomato Bulgur Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: ¼ cup bulgur; 3 packed cups flat-leaf parsley, finely chopped; ¼ cup mint leaves, finely chopped; 5 spring onions, finely chopped; ½ pound tomatoes, cut into small dice; 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon salt (or more to taste); ⅛ teaspoon black pepper

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Introduction

Tabouli, also spelled tabbouleh, is a fresh and vibrant Middle Eastern salad bursting with herbs and bright flavors. Made primarily with parsley, bulgur, and tomatoes, it’s a healthy and refreshing dish perfect for summer gatherings or as a light side.

A white shallow bowl filled with a fresh tabbouleh salad showing three visible layers: a base layer of finely chopped parsley making a bright green textured bed, mixed in middle and top layers with small cubes of red tomatoes and tiny pieces of white onion, plus some pale beige bulgur wheat evenly spread throughout. The salad looks moist and fresh, with small bits of green mint adding extra color. The bowl sits on a white marbled surface with a few lemon wedges on the top left, a large spoon with a red handle on the bottom left, and whole tomatoes with green stems on the bottom right. A few long green onions lie diagonally along the top right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup bulgur
3 packed cups flat-leaf parsley (finely chopped)
¼ cup mint leaves (finely chopped)
5 spring onions (finely chopped)
½ pound tomatoes (cut into small dice)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt (or more to taste)
⅛ teaspoon black pepper

Instructions

Step 1: Prepare the bulgur by soaking ¼ cup in hot water for 20 minutes. Once softened, squeeze out any excess water and place it in a large bowl. Alternatively, boil the bulgur according to package instructions and allow it to cool.
Step 2: Finely chop the parsley, mint leaves, spring onions, and tomatoes. If the tomatoes are too watery, drain them slightly before adding. Combine all chopped vegetables with the bulgur in the bowl.
Step 3: Add the extra virgin olive oil, lemon juice, salt, and black pepper to the bowl. Mix everything thoroughly, then taste and adjust the seasoning as needed. For best flavor, chill the salad for about 30 minutes before serving.
Step 4: Serve the tabouli cold as a light lunch or a healthy side dish. It pairs wonderfully with pita bread, hummus, or grilled vegetables, making it ideal for BBQs and potlucks.

Tips & Variations

Use fresh, bright parsley and mint for the best flavor. Avoid bunches that look wilted or yellowed.
For a nuttier texture, toast the bulgur lightly before soaking or cooking.
Add finely diced cucumber for extra crunch and freshness.
Adjust the lemon juice and olive oil to suit your taste; some like it more tangy or oily.
To make it gluten-free, substitute bulgur with quinoa, keeping the same soaking or cooking method.

Storage

Store tabouli in an airtight container in the refrigerator for up to 2 days. The flavors will deepen after resting, but the herbs may lose some freshness over time. Stir well before serving cold again; reheating is not recommended as it’s best enjoyed chilled.

How to Serve

A close-up image of a white bowl with a thin gold rim, filled with finely chopped tabbouleh salad. The salad shows multiple layers of green parsley and mint leaves, small white bulgur grains, and bits of red tomato, all mixed evenly together. The textures vary from leafy and fresh to soft and grainy. Two wooden-handled spatulas with white silicone heads are partially buried in the salad, positioned inside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare tabouli ahead of time?

Yes, making tabouli a few hours or even a day in advance allows the flavors to meld beautifully. Just keep it refrigerated and stir before serving.

Is bulgur the only grain I can use?

No, you can substitute bulgur with quinoa for a gluten-free version. Cook or soak it similarly, and expect a slightly different texture but equally delicious taste.