Authentic Tabbouleh Recipe – Parsley, Mint & Bulgur Salad

Last Updated on 2 months by Neha Deshmukh

Authentic Tabbouleh Recipe – Parsley, Mint & Bulgur Salad

Hey everyone! If you’re looking for a vibrant, fresh, and incredibly flavorful salad, you absolutely have to try Tabbouleh. I first made this years ago when I was craving something light and healthy, and it’s been a summer staple ever since. It’s so easy to throw together, and honestly, it just tastes like sunshine in a bowl! This isn’t just a salad; it’s a little piece of Levantine happiness.

Why You’ll Love This Recipe

This Tabbouleh recipe is all about fresh, clean flavors. It’s packed with herbs, has a lovely chewy texture from the bulgur, and a bright, zesty dressing. It’s perfect as a light lunch, a side dish for grilled meats, or even as part of a mezze spread. Plus, it’s naturally vegan and can easily be made gluten-free! It’s a guaranteed crowd-pleaser, and it’s way healthier than most salads you’ll find.

Ingredients

Here’s what you’ll need to make this amazing Tabbouleh:

• 1 bunch parsley leaves
• 10-15 large mint leaves
• 1 small tomato
• 1 tablespoon bulgur
• A squeeze of lime juice
• 1 teaspoon olive oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because using the right stuff really makes a difference.

Bulgur Wheat – Types & Soaking

Bulgur is a cracked wheat that’s a staple in Middle Eastern cuisine. You’ll usually find fine, medium, and coarse bulgur. For Tabbouleh, fine bulgur is best – it gives the salad that perfect, slightly chewy texture. Soaking it for about 10-15 minutes in cool water softens it up beautifully. Don’t skip the draining step though, nobody wants a soggy salad!

Fresh Herb Importance

Seriously, don’t skimp on the herbs! Parsley and mint are the stars of the show here. The fresher, the better. I always use flat-leaf parsley (Italian parsley) because I prefer the flavor, but curly parsley works in a pinch.

Olive Oil Quality

A good quality extra virgin olive oil adds so much flavor. I like to use one that’s fruity and a little peppery. It really brightens up the whole salad.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

First, finely chop those parsley and mint leaves. I mean finely – you want them minced, not roughly chopped. Transfer them to a mixing bowl.

Next, add the chopped tomato to the bowl with the herbs and give it a gentle mix.

Now, drain any excess water from the soaked bulgur (if it hasn’t absorbed all the water) and add it to the salad mixture.

Time for the dressing! Squeeze some fresh lime juice over the salad, drizzle with olive oil, and season with salt to taste. Toss everything thoroughly to combine.

And that’s it! Seriously. Serve immediately for the best flavor and texture.

Expert Tips

• Don’t overwork the salad: Over-mixing can bruise the herbs and make the salad bitter.
• Taste as you go: Adjust the lime juice and salt to your liking.
• Dry the herbs well: Excess water will dilute the flavor. A salad spinner is your friend!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Hooray!

Gluten-Free Adaptation – Bulgur Alternatives

If you need a gluten-free version, you can substitute the bulgur with quinoa. Just make sure to cook the quinoa according to package directions and let it cool completely before adding it to the salad.

Spice Level – Adding Chili

My friend loves a little kick, so sometimes I add a finely chopped chili pepper to the mix. It adds a lovely warmth.

Regional Variations – Lebanese vs. Syrian Tabbouleh

Traditionally, Lebanese Tabbouleh focuses heavily on parsley, while Syrian Tabbouleh often includes more bulgur. Feel free to adjust the ratio to your preference!

Serving Suggestions

Tabbouleh is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with grilled chicken, fish, or lamb.
• As part of a mezze platter with hummus, baba ghanoush, and pita bread.
• With falafel for a light and refreshing meal.
• Simply on its own as a healthy lunch.

Storage Instructions

Tabbouleh is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the herbs will wilt and the bulgur will absorb more of the dressing, so the texture and flavor won’t be quite as vibrant.

FAQs

Let’s answer some common questions!

Is Tabbouleh meant to be served cold or at room temperature?
I prefer it at room temperature, as it allows the flavors to really shine. But it’s also delicious slightly chilled!

What is the best way to wash and dry parsley and mint for Tabbouleh?
Wash the herbs thoroughly in cold water, then use a salad spinner to remove excess water. You can also gently pat them dry with paper towels.

Can I use couscous instead of bulgur in this recipe?
While you can use couscous, it will change the texture of the salad. Couscous is softer and more delicate than bulgur.

How far in advance can I prepare the Tabbouleh?
I recommend making it no more than a few hours in advance. The longer it sits, the more the herbs will wilt.

What are some good accompaniments to serve with Tabbouleh?
Hummus, baba ghanoush, grilled meats, falafel, and pita bread are all fantastic choices!