Ask Cookix, your sous-chef

Classic Lebanese Tabbouleh with Fine Bulgur & Herbs

Tabbouleh is a cornerstone of Levantine mezze, celebrating the vibrant flavors of fresh herbs and bulgur wheat across Lebanese tables for centuries. This traditional Tabbouleh Salad combines tender fine #1 bulgur soaked in a bright lemon-olive oil dressing with heaps of finely chopped curly parsley and mint, juicy tomatoes and crisp green onions. Each forkful balances herbaceous brightness, tangy acidity and grainy chew, making it a light yet satisfying starter or side. Its history traces back to mountain villages where families harvested parsley and cracked wheat before communal feasts—today it endures as a symbol of hospitality and wellness. Quick to assemble with simple pantry staples and fresh produce, this vegan, gluten-friendly salad shines best after a brief rest to marry flavors. Serve it at room temperature or chilled alongside grilled meats, flatbreads or hummus for an authentically Middle Eastern feast that highlights the essential freshness and simplicity of Mediterranean cuisine.

Side | Starter | Lebanese | Egg-Free | Nut-Free | Shellfish-Free | Vegan | Tabbouleh | Cutting Board | Knife | Mixing Bowl | Whisk | Bulgur | Mint | Parsley | Tomato | Chopping | Soaking | Tossing | Whisking | Picnic | Summer | Make-Ahead | Under 30 Minutes
Time to complete

Prep

15min

Cook

0 minutes

Wait

30min

Total

45min

Ingredients (Makes 6 servings)
  • ⅓ cup (80 ml) extra-virgin olive oil
  • 3 Tbsp (45 ml) fresh lemon juice
  • ¼ tsp (1.25 ml) salt
  • ¼ tsp (1.25 ml) black pepper
  • ¼ cup (50 g) fine #1 bulgur wheat
  • 3 cups (90 g) curly parsley, finely chopped
  • 2 firm tomatoes (about 300 g / 10.5 oz), finely chopped
  • 2 green onions (about 30 g / 1 oz), finely chopped
  • ¼ cup (15 g) fresh mint, finely chopped
Nutrition Information (per 100g)
  • Calories: 143
  • Fat: 12.1
  • Protein: 2.1
  • Carbohydrates: 6.4
  • Fiber: 1.3
Directions

Make Dressing & Soak Bulgur

  • 1. In a large bowl whisk together 80 ml extra-virgin olive oil, 45 ml lemon juice, salt and pepper. Stir in bulgur, cover and let rest 20–30 minutes until grains are plump and most liquid is absorbed.

Prepare Vegetables & Herbs

  • 2. While bulgur soaks, finely chop parsley, tomatoes, green onions and mint. Keep vegetables and herbs separate until bulgur is ready.

Combine & Serve

  • 3. When bulgur is plump, add chopped parsley, tomatoes, green onions and mint. Toss gently until well combined. Serve at room temperature or chilled.
Cookix's Secrets

Add-Ins

  • Fold in diced cucumber or bell pepper for extra crunch and color.

Chopping

  • Chop herbs and vegetables very finely—uniform pieces ensure even flavor in every bite.

Dressing

  • Whisk oil and lemon juice vigorously to emulsify for a cohesive dressing that clings to grains.

Grain Swap

  • Replace bulgur with fine couscous or quinoa to accommodate gluten-free diets.

Herb Boost

  • Increase mint by 50% or add 2 Tbsp chopped cilantro for a more aromatic profile.

Protein Punch

  • Top with pan-seared halloumi cubes or chickpeas to transform into a hearty main dish.

Resting

  • Let the salad rest at least 20 minutes before serving to allow bulgur to absorb dressing fully.

Seasonal

  • In autumn, stir in pomegranate seeds and a drizzle of pomegranate molasses for sweet-tart complexity.

Serving

  • Serve tabbouleh in shallow bowls to showcase the bright green color and encourage guests to take small portions.

Soaking

  • Use fine #1 bulgur for quicker hydration and a tender texture without cooking.

Spicy Twist

  • Stir in a pinch of Aleppo pepper or red chili flakes for gentle heat.