Tabbouleh Recipe

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This is the best Tabbouleh Recipe! It’s bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.

Tabbouleh in a bowl with lemons, herbs and cucumbers


Ever since my favorite Lebanese restaurant closed its doors, I have been working hard to create recipes for my favorite Mediterranean dishes, like this fresh and simple homemade Tabbouleh.

In this tabouli recipe, bulgur, fresh herbs, tomatoes, onions and cucumbers are tossed in a flavorful lemon garlic dressing.

It’s truly the perfect Tabbouleh, just as delicious as my favorite restaurant that I loved and miss greatly!

Tabbouleh Recipe in a serving bowl with a serving spoon

Tabbouleh Recipe: Ingredients and Substitutions

overhead photo of the ingredients in this tabouli recipe
  • Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
  • Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
  • Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
  • Green onions. red onions are good substitutes for green, if desired.
  • Lemon juice. freshly squeezed or bottled both work well.
  • Minced garlic. use jarred or freshly minced garlic.
Tabbouleh Recipe in a serving dish with a spoon

How to Make Tabouli

We will walk through how to make tabbouleh step-by-step. Be sure to watch the video for extra help!

Prepare the Bulgur

Begin this recipe by preparing the bulgur. To do this, combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil.

How to Make Tabouli - cooking bulgur wheat

Then, cover and reduce heat to a simmer and cook until tender, about 10 minutes.

two photos showing How to Make Tabouli - cooking bulgur wheat

After 10 minutes, drain the excess water. Then transfer the bulgur to a large bowl and fluff with a fork. Let it cool.

two photos showing How to Make Tabouli - cooking bulgur wheat

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

two photos showing How to Make Tabouli dressing

Assemble the Tabbouleh Salad

Once the bulgur is cooled and the dressing is ready, it’s time to assemble the tabouli salad.

Begin by adding parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.

two photos showing How to Make Tabouli - assembling the salad

Then, pour the dressing over the tabbouleh and stir until it’s evenly distributed.

How to Make Tabouli - pouring dressing over the tabouli

Next, cover the bowl and chill the tabbouleh for at least 2 hours.

tabouli after mixing before chilling

Serve

Serve cold with your favorite Mediterranean dishes. Here are some suggestions:

Tabbouleh in a serving bowl

Store

Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

a fork taking a bite of tabbouleh on a small plate

Tabbouleh Recipe FAQs

What’s tabbouleh made of?

It’s made of bulgur wheat, parsley, mint, tomatoes, onions and cucumbers, and a lemon, olive oil, garlic dressing.

What country did Tabouli originate from?

Tabouli originated in Lebanon, some people say Syria.

How do you keep Tabbouleh from getting soggy?

Be sure the bulgur wheat is completely dried and cooled before assembling the tabbouleh salad. You can also remove the seeds/insides of the tomatoes to reduce moisture in the recipe.

How long does tabbouleh last in fridge?

It can last for up to 1 week stored in an airtight container in the refrigerator.

a spoon taking a scoop of Tabbouleh Recipe out of a serving bowl

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Easy Tabbouleh Recipe

Laura
This is the best Tabbouleh Recipe! It’s bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.
5 from 2 votes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 8 Servings
Calories 110
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

Ingredients  

  • ½ cup bulgur wheat
  • 2 cups flat leaf parsley finely chopped
  • ¼ cup fresh mint finely chopped
  • 2 Roma tomatoes finely diced
  • 4 green onions finely sliced (1/2 cup)
  • 1 cucumber peeled and finely diced (about 1 cup)

Dressing

Instructions 

Prepare the Bulgur

  • Combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil. Cover and reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water, transfer bulgur to a large bowl and fluff with a fork. Let it cool.

Make the Dressing

  • In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh

  • Add parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.
  • Pour dressing over the tabbouleh and stir until evenly distributed.
  • Cover and chill for at least 2 hours.
  • Serve cold with your favorite Mediterranean dishes.

Video

Notes

Ingredient Substitutions
  • Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
  • Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
  • Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
  • Green onions. red onions are good substitutes for green, if desired.
  • Lemon juice. freshly squeezed or bottled both work well.
  • Minced garlic. use jarred or freshly minced garlic.
Store
Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

Nutrition

Serving: 0.5cup | Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 86mg | Potassium: 247mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1541IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. 5 stars
    Hello there! I just came across your amazing recipe and I must say it looks absolutely delicious.