Lebanese Tabbouleh Recipe (Tabouli Salad)

5 from 5 votes

Fresh, zesty and ready in 30 minutes, this Lebanese Tabbouleh works next to just about anything, from grilled meats to a full mezze spread.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Vegan, Vegetarian

Servings: people

Calories: 185kcal

Place the bulgur in a pan filled with cold water and bring to a boil on medium heat.
Lower the heat when it boils and gently simmer for 5 minutes or until they are cooked al dente.
Drain the bulgur and let it cool down while preparing the rest of the salad. When it's cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
Wash and finely dice the tomatoes and place them in a large bowl.
Peel and finely dice the red onion and add to the tomatoes.
Wash the parsley leaves and let them totally dry before chopping. Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves.
Wash, dry, and chop the mint leaves and add to the bowl with tomatoes and onions along with the bulgur, parsley, pomegranate seeds, lemon juice, pomegranate molasses, olive oil, and salt.
Mix all together until nicely combined, taste, and adjust the amount of seasoning to your taste.

Use extra fine bulgur. It only needs a short soak in cold water instead of cooking; squeeze out any excess before adding. Larger grains need more soaking time and water.
Chop the parsley and mint with a very sharp knife to avoid bruising the leaves, and skip the food processor.
Dice the tomatoes and drain them in a colander for a few minutes so their juices do not water down the salad.
Wash the parsley ahead of time and dry it very well. Wet parsley makes the salad soggy.
Use freshly squeezed lemon juice and a good extra virgin olive oil. The dressing does a lot of the work here.
Cover and refrigerate the salad for 30-60 minutes before serving to let the flavors develop.
Make ahead: cook the bulgur up to 3 days in advance and keep it covered in the fridge. You can also chop the vegetables and herbs a few hours ahead and combine everything just before serving.
Storage: keep leftovers in an airtight container in the fridge for up to 3 days, draining any collected juices first. Do not freeze this salad, the parsley and tomatoes lose their texture once thawed.
Gluten-free: replace the bulgur wheat with cooked quinoa or wild rice.
The pomegranate seeds and pomegranate molasses are optional. Classic Lebanese tabbouleh is dressed with just lemon juice and olive oil.