Lebanese Tabbouleh Recipe
Here's how to make the best Lebanese tabbouleh recipe. Its just as good, if not better than your favorite Middle Eastern restaurant. Ready in 20 minutes!
Servings: 6 people
Calories: 150kcal
Ingredients
For the dressing
- ⅓ cup olive oil
- 2 Tablespoons lemon juice to taste
- 1 clove garlic medium, minced
- ½ teaspoon table salt to taste
For the salad
- ¼ cup bulgur wheat extra fine, uncooked
- 1 cup cucumber diced, optional
- 1 cup vine ripened tomatoes diced
- 3 bunches curly parsley
- ⅓ cup fresh mint leaves optional
- 2 green onions both green and white part
Instructions
- In a small bowl, whisk the olive oil and lemon juice. Add the minced garlic and salt. Set aside.
- Add the bulgur to a small pot and add ½ cup of water. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook until tender - about 10 -12 minutes. Drain off any excess liquid if any. Fluff with a fork and set aside.
- Prepare the vegetables by washing and drying thoroughly. De-seed the cucumbers and tomatoes, then dice. Place in a colander so all the water is drained away. Finely chop the parsley and the mint, preferably using a sharp knife as opposed to a food processor. Thinly slice the green onion - both the white and green part.
- Place the chopped vegetables in a bowl. Add the dressing with bulgur. Toss to combine. Season with more salt and lemon juice if needed. Serve at cold or room temperature.
Video
Notes
Make ahead: Tabbouleh can be made 3-4 days ahead. Simply store the Tabbouleh in an airtight container in the refrigerator. Mix once before serving to make sure the dressing is evenly distributed. The salad actually tastes better the longer it marinates in the dressing. You cannot freeze the salad.
Storage: When stored in an airtight container in the refrigerator, Tabbouleh should last about 3-4 days. You cannot freeze the salad.
Sourcing: Bulgur is available in local supermarkets in the specialty grain section. You can also find it in Middle Eastern specialty stores or natural food stores.
Gluten free version: Bulgur is not gluten free as it is made from cracked wheat. For an untraditional, gluten free option use quinoa.
Lower the carb content: Omit the bulgur for a keto friendly version.
Nutrition Information
Each serving of Tabbouleh has about 150 calories, 11.5g of fat and 11.3g of carbohydrates.
This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.