Finest Tabbouleh

Lastly! I have actually found out how to make the very best tabbouleh. It’s simply as excellent, if not much better than, my preferred regional Middle Eastern dining establishment’s. If you attempt it, I believe you’ll concur.

Tabbouleh (likewise spelled tabouli) is a very fresh herb and bulgur salad, with parsley being the top component. It’s dotted with diced cucumber and tomato, and dressed just with olive oil and lemon juice. It’s rejuvenating, light and jam-packed with healthy components.

tabbouleh ingredients

You’ll frequently discover tabbouleh as a side meal on Mediterranean menus. It’s best at house with hummus, baba ganoush, falafel, feta, olives … all of my preferred things.

I have actually tried tabbouleh in your home throughout the years, and I’m so happy to share what I have actually discovered with you today. Prepared to make some terrific tabbouleh?

how to prepare parsley for tabbouleh

Tabbouleh Components


Bulgur is parboiled split wheat, so it’s an entire grain. When prepared, it hurts and fluffy. Bulgur is frequently puzzled with couscous, however they’re not the very same (couscous is really small pasta).

Genuine tabbouleh is made with extremely great grain (# 1) bulgur and it’s drenched instead of prepared, however I have not had the ability to discover it at routine supermarket. There are a number of other ranges of bulgurs, and you’ll most likely discover just one choice at the shop. So, cook (or soak) it according to the plan instructions.

Fresh Parsley

Genuine tabbouli utilizes a lots of parsley. That’s why this salad is so green! I attempted both flat-leaf and curly, and for when, curly is the method to go. Even when it’s sliced really little, curly parsley uses some additional volume that makes this tabbouleh so enjoyable to consume.

Fresh Mint and Green Onion

Mint is basic and includes a lot more fresh taste. That stated, it can be pricey if you do not grow it in your home, so you can avoid it if you ‘d rather.

Green onion is my moderate onion of option. It’s ideal in tabbouleh.

Cucumber and Tomato

Fresh cucumber and tomato include more texture and color, and construct on the rejuvenating element. Have I stated rejuvenating enough yet?

Lebanese readers have actually notified me that cucumber is uncommon in tabbouleh, which is news to me! You can avoid it if you ‘d like, however it’s rather good.

Olive Oil, Lemon Juice and Garlic

Tabbouleh is worn an easy mix of olive oil and lemon juice. You will not discover garlic in every tabbouleh dish, however I believe that a person clove makes this dish additional scrumptious.

strained diced tomato and cucumber

How to Make the very best Tabbouleh

1) Salt your tomato and cucumber, and drain pipes off the excess juice.

Thankfully, this does not take any additional time. Tomato and cucumber launch a great deal of wetness when they’re exposed to salt, and will make your tabbouleh method too watery if you do not drain it off.

Merely integrate the tomato and cucumber in a bowl with some salt (you’ll discover these directions in the dish listed below), and set it aside while you slice the parsley. Drain pipes off the excess juice prior to you stir the salad together. Easy!

2) Utilize great deals of parsley and slice it carefully.

This dish requires 3 lots of parsley, and the most convenient method to slice that much parsley remains in your food mill. You can do it by hand, however it will take a while. Do not fret about getting rid of the thin parsley stems they provide a great deal of terrific taste.

3) Season adequately with lemon juice and salt.

Tabbouleh must be zingy and complete of taste, and you’ll require to utilize sufficient lemon and salt to arrive.

Watch How to Make Tabbouleh

how to make the best tabbouleh

tabbouleh, before and after stirring together

Tabbouleh Serving Recommendations

Tabbouleh is usually served cooled or at space temperature level. It’s a best side meal or salad to provide with Mediterranean/Middle Eastern meals. Here are a couple of recommendations:

  • Dips and spreads: Creamy Hummus, Baba Ganoush, Tzatziki, Tahini Sauce
  • Crispy Baked Falafel
  • Fattoush Salad with Mint Dressing
  • Mujaddara (Lentils and Rice with Caramelized Onions)
  • Dukkah with bread and olive oil

Please let me understand how your tabbouleh ends up in the remarks! I hope you like it.

classic tabouli recipe

Finest Tabbouleh

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 15 minutes
  • Overall Time: 35 minutes
  • Yield: 6 portions 1 x
  • Classification: Salad
  • Approach: Numerous
  • Food: Lebanese

4.7 from 166 evaluations

Discover how to make scrumptious, genuine tabbouleh in your home! This tabbouleh (likewise spelled tabouli) is even much better than your preferred Lebanese dining establishment’s. Dish yields 6 portions (a little bit over 1 cup each).


  • 1/2 cup bulgur
  • 1 cup diced cucumber ( 1 small-to-medium)
  • 1 cup diced tomato * ( 1 big)
  • 1 teaspoon great sea salt, divided
  • 3 medium lots curly parsley
  • 1/3 cup ( 2/3 ounce) sliced fresh mint (optional however suggested you can slice it in the food mill with the parsley)
  • 1/3 cup very finely sliced green onion
  • 1/3 cup extra-virgin olive oil
  • 3 to 4 tablespoons lemon juice, to taste
  • 1 medium clove garlic, pushed or minced


  1. Prepare or soak the bulgur till tender according to package instructions. Drain pipes off any excess water, and reserved to cool.
  2. On the other hand, integrate the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mix rest for a minimum of 10 minutes, or till you’re prepared to blend the salad.
  3. To prepare the parsley, cut off the thick stems. Then, carefully slice the parsley and staying stems you can do this by hand, however it’s a lot easier in a food mill with the basic “S” blade. Process 1 lot at a time (it need to yield about 1 cup sliced), moving the sliced parsley to a big serving bowl prior to continuing with the next.
  4. Include the cooled bulgur, sliced fresh mint (if utilizing) and green onion to the bowl of parsley. Strain off and dispose of the cucumber and tomato juice that has actually built up in the bottom of the bowl (this guarantees that your tabbouleh isn’t too watery). Include the stretched cucumber and tomato to the bowl.
  5. In a little determining cup or bowl, blend together the olive oil, 3 tablespoons lemon juice, garlic, and staying 1/2 teaspoon salt. Put it into the salad and stir to integrate. Taste, and change if required include another tablespoon of lemon juice for zing, or salt for more general taste.
  6. If you have the time, let the salad rest for 15 minutes prior to serving to let the tastes socialize. Otherwise, you can serve it instantly or chill it for later on. Tabbouleh will keep well in the fridge, covered, for approximately 4 days.


Make it gluten totally free: Bulgur is not gluten totally free (it’s split wheat). Alternative quinoa for an untraditional gluten-free choice. You’ll utilize the very same quantity ( 1/2 cup) raw quinoa, or 1 1/2 cups prepared remaining quinoa. Here’s how to prepare quinoa.

* Tomato note: Utilize the most ripe and red tomatoes you can discover! If you’re making this salad when tomatoes aren’t in season, cherry tomatoes may be your best choice.

▸ Nutrition Details

The info revealed is a quote offered by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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