- Dish type
- Grain salad
A slightly different tabbouleh. Perfect for the summer months.
77 people made this
- 525ml water
- 150g bulgur wheat
- 2 tomatoes, seeded and finely chopped
- 2 spring onions, thinly sliced
- 35g fresh coriander, coarsely chopped
- 2 cloves garlic, finely chopped or to taste
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly cracked pepper
- salt to taste
MethodPrep:45min ›Cook:5min ›Extra time:3hr chilling › Ready in:3hr50min
- Bring water to the boil in a saucepan, turn off the heat and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl and lightly toss with the tomatoes, spring onions, coriander, garlic, lemon juice, olive oil, cumin, pepper and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavours; serve cold.
Reviews & ratingsAverage global rating:(73)
Reviews in English (54)
This is my first time making Tabouli. The only Tabouli I have ever had is from my local grocery store and love its refreshing taste, but it cost four bucks for an 8 oz. container. I read the reviews and added an extra tomato and more onion and herbs. When the bulgur was ready to add it was a huge amount (swelled to twice as much)...much more bulger than vegtables which differs fromthe kind I like from my grocery store. So I just added about half of it to my veggie mixture. I don't know what traditional Tabouli is supposed to be like, but prefer more veggies than the bulgur. I let this sit in the refrigerator overnight and it taste much better today...I do suggest making it a day ahead for the flavors to blend. It is a nice refreshing salad on a hot sunny afternoon. I will make again but only with half as much bulger wheat and twice as much vegetable/herb mixture.-10 Jun 2011
This is a good base recipe. Per the reviews many felt the results were a bit flat or lacked zip so I tweaked it a bit.First: when cooking the wheat, I salted the water the way you would if cooking pasta. I then didn't need to add salt to the salad.Second: I doubled the cumin.Third: I substituted lime for lemonForth: I made it 24 hour ahead so the flavors had plenty of time to marinate.The result was a knock out.-10 Jun 2011
I thought this was tasty, but wasn't exactly what I had in mind. The ratio of bulgur to the other ingredients was too much. It seemed like more of a bulgur salad, as opposed to tabouli, where I expect the herbs to shine through more. The lemon overpowered the cilantro so much that cilantro wasn't the main flavor, which is what I was hoping for. That being said, it was good, and healthy. I would make it again and just have different expectations!-10 Jul 2010
How to make the perfect tabbouleh
A nissa Helou describes tabbouleh as a "global salad" – one of those dishes that can be found on menus and deli counters around the world, often in a form guaranteed to raise a few Middle Eastern eyebrows. In Europe, this generally means a herb-flecked bulgar wheat salad, which I'll happily admit I rather like – but my boyfriend, who briefly lived in Lebanon in his distant youth, tends to be very sniffy about. (He's basking in this rare moment on the culinary high ground.)
As Yotam Ottolenghi and Sami Tamimi sternly caution in their latest book, Jerusalem, in the Middle East, tabbouleh, "as is not always understood in the west, is all about parsley … this is essentially a parsley salad, not a bulgar salad". So, with that in mind, how do you make the perfect version?
Bulgur is parboiled cracked wheat, so it’s a whole grain. Once prepared, it’s tender and fluffy. Bulgur is often confused with couscous, but they’re not the same (couscous is actually tiny pasta).
Authentic tabbouleh is made with super fine grain (#1) bulgur and it’s soaked rather than cooked, but I haven’t been able to find it at regular grocery stores. There are several other varieties of bulgurs, and you’ll probably find only one option at the store. So, cook (or soak) it according to the package directions.
Authentic tabbouli uses a ton of parsley. That’s why this salad is so green! I tried both flat-leaf and curly, and for once, curly is the way to go. Even when it’s chopped very small, curly parsley offers some extra volume that makes this tabbouleh so pleasant to eat.
Fresh Mint and Green Onion
Mint is standard and adds even more fresh flavor. That said, it can be expensive if you don’t grow it at home, so you can skip it if you’d rather.
Green onion is my mild onion of choice. It’s perfect in tabbouleh.
Cucumber and Tomato
Fresh cucumber and tomato add more texture and color, and build on the refreshing factor. Have I said refreshing enough yet?
Lebanese readers have informed me that cucumber is unusual in tabbouleh, which is news to me! You can skip it if you’d like, but it’s quite nice.
Olive Oil, Lemon Juice and Garlic
Tabbouleh is dressed in a simple combination of olive oil and lemon juice. You won’t find garlic in every tabbouleh recipe, but I think that one clove makes this recipe extra delicious.
Tabbouleh Preparation Method
- Rinse all vegetables and let dry, especially the parsley and mint.
- Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
- Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
- Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.
- Finely chop onions and mix with 7-spices.
- Finely chop the cucumber.
How to make tabbouleh
For this recipe from BBC Good food, you will need:
- 50g bulgur wheat
- 50g flat leaf parsley, capped
- 50g mint, chopped
- 200g ripe tomatoes, deseeded and diced
- Three spring onions, finely sliced,
- Juice of one lemon
- Three tablespoons olive oil
Tabbouleh recipe: Tabbouleh is a traditional Lebanese dish (Image: Getty)
Start by rinsing the bulgur wheat in a sieve until the water runs clear.
Drain well, then transfer to a bowl and pour over 200ml freshly boiled water.
Cover with cling film and leave to soak for 30 minutes or so while you prepare the other ingredients.
Keeping the parsley tied in a bunch, chop the leaves roughly.
Tabbouleh recipe: Tabbouleh is becoming increasingly popular (Image: Getty)
Don&rsquot worry if some stalks have made their way in, this just adds to the overall flavour.
Now the same thing with the mint.
Again, don&rsquot worry too much if stalks are included, but try to minimise how many.
Put the chopped herbs into a large bowl and add the tomato and spring onion.
Now it&rsquos time to thoroughly drain the bulgur wheat.
You&rsquoll know it&rsquos ready when all of the liquid is absorbed and the grains have become tender.
If the grains need a bit more cooking time, just replace the cling film and let it sit a little longer.
Once the bulgur is ready, add to the herb mix along with the lemon juice and olive oil.
- 3 Roma Tomatoes, chopped finely (keep juice)
- 2 Red Onions, diced finely
- 1 Small Lebanese Cucumber, diced finely
- 1 Bunch Curly Parsley
- 1 Bunch Coriander
- 1 Bunch Mint
- 1 Lemon, juiced
- 2 C Brazil Nuts
- ¼ C Olive Oil
- 3 t Cumin Powder
- 2 t Apple Cider Vinegar
- 2 t Sumac
- 1 t Garlic, finely grated
- 1 t Coriander Powder
- ¾ t Sea Salt
- ¼ t Black Pepper
- Generous pinch of cayenne pepper or ¼ t chopped red chilli
- Chop all stems off fresh herbs and discard, then place in a food processor with lemon juice, apple cider vinegar and dry spices.
- Pulse until herbs and Brazil nuts are chopped but not too fine. Ideally you want your Brazil nuts to resemble bulgur wheat.
- Transfer herb mixture into a large bowl and add chopped tomatoes (and tomato juice), diced onion, cucumber, salt, cayenne, pepper and oil.
- Toss through and drizzle with a little extra olive oil when serving.
Nearly everyone loves a fresh salad during summer but often we tend to stick to the same salad recipe day in, day out. This tabbouleh incorporates the citrus flavour of the Middle Eastern spice - sumac. It also substitutes traditionally used bulgur wheat for Brazil nuts (gluten free). Add it to wraps and antipasto platters or simply enjoy a bowl on its own.
The flavour/sweetness of your tomatoes really enhances this dish so choose the best tomatoes you can find. Small cherry tomatoes are a delicious alternative to Roma's in this recipe - simply chop them in half. You could also add some fresh lemon zest to 'dial up' the flavour if you choose.
If you'd prefer a nut-free version of this recipe, try using quinoa instead of Brazil nuts. Just remember to soak your quinoa overnight (to sprout) before cooking. From our experience, the easiest way to cook quinoa is in a rice cooker :)
Tabbouleh is such a distinct and iconic salad that it has become so well known all over the world. I always find this salad in the prepared food section at the supermarket, as well at any Mediterranean food stand, cart or restaurant, even more so than Fattoush! With a parsley base, this delicious salad combines fresh mint, scallions, tomatoes and bulgur. The dressing is pretty much the same as any Lebanese salad, fresh lemon juice and olive oil. Bulgur is a healthy cracked wheat, very similar to quinoa. I find it at my Middle-Eastern grocer but, it is available at other supermarkets such as natural-food stores like Trader Joe’s or Whole Foods. The only critique I have with the “Americanized” version of Tabbouleh is that it almost always has too much bulgur wheat. The traditional version is much greener, with only a bit of bulgur throughout. Like couscous, bulgur plumps up quick as soon as any liquid hits it. Being so, two tablespoons in the entire salad might seem like nothing but, once the salad is tossed together and the bulgur has fluffed up, it’ll be much more visible.
This is a wonderful salad to make for guests, as it really brightens up any table. I love to make this especially during the summer using the fresh parsley and mint from my garden. I prefer to use Italian (flat) parsley in this salad but I have seen it made using curly parsley so, feel free to use that if you prefer. Everything in this salad should be finely chopped, especially the parsley, you don’t want to see any leaves in it. You can prep the tabbouleh in advance if need be. However, do not add the tomatoes or the dressing until you are ready to serve it. To serve, wash some romaine lettuce and serve on the side. I have commonly seen the lettuce used kind of like a utensil to scoop up the salad.
- 1 cup Kabuli Chana (White Chickpeas) , soaked overnight, cooked till soft
- 4 cloves Garlic
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli powder
- Salt , to taste
- 1/4 cup Extra Virgin Olive Oil
- 2 Lemons , juice extracted
- 1/4 cup Water , or kabuli chana stock
- Parsley leaves , or coriander, small bunch, finely chopped For Tahini/ Sesame Paste
- 1/4 cup Sesame seeds (Til seeds)
- Water , as required to make a paste
This recipe for tabbouleh is a revelation – make it and see how crisp and lovely this salad should really be.
Tightly bunching the parsley in your hand ready for cutting is crucial, as is using a very sharp knife – both help you to shave the parsley as finely as possible. Tabbouleh can be prepared a couple of hours ahead, but add the salt, pepper and oil just before serving. Serve it alongside almost any Lebanese dish, or simply spoon onto baby cos lettuce leaves, roll up and enjoy.
- 1 bunch fresh, soft flat-leaf parsley
- 1 handful mint leaves
- 1–2 lemons
- 2 tbsp fine burghul
- 3–4 tomatoes, diced
- 4 spring onions, finely chopped
- salt and pepper
- olive oil
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 10 minutes
Gather the parsley in a tight wad in your hand and finely shred the leaves with a very sharp knife, almost in a shaving action. Tip into a colander. Do the same with the mint. Wash the chopped herbs and drain well.
Juice the lemons and pour over the burghul and set aside to soften for 10 minutes.
Combine the parsley and mint, softened burghul, tomato and spring onion in a bowl. Season with salt and pepper, add olive oil and mix with your hands.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.
Some foods just look like they should be good for the mind. Take cauliflower. Kind of like walnuts, it visually reminds you of the brain. And sure enough, cauliflower is a brain-boosting superstar, filled with B vitamins, omega-3s, phosphorus, and manganese. It helps in liver detoxification, and a happy liver—the body’s vacuum cleaner for toxic metals—makes for a happy brain. Working with cauliflower can intimidate people—it’s big and unwieldy—but it need not. In this tabbouleh, it goes incognito as what looks like rice or couscous, surrounded by spices, fresh green herbs, cucumber, and cherry tomatoes. It’s a great dish for people who are watching their carbs but who want a grain like taste and texture on which to munch.
1 1/2 pounds cauliflower, trimmed and cut into 1-inch florets
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper
1 cup tightly packed coarsely chopped parsley
1/2 cup coarsely chopped tightly packed mint
1/2 medium cucumber, peeled, seeded, and diced
12 cherry tomatoes, halved
Place the cauliflower florets in a steamer basket and steam until just tender-crisp, 5 to 6 minutes. Remove from the heat and let cool slightly. Place the cooked cauliflower in the bowl of a food processor and pulse about 15 times, until the texture is fine, with pieces about the size of rice grains.
In a large bowl whisk together lemon juice, olive oil, turmeric, coriander, cumin, cinnamon, 1/2 teaspoon of salt, and pepper. Add the cauliflower and toss well to coat. Taste, and adjust with a couple of pinches of salt if needed. When the cauliflower has completely cooled, fold in the parsley, mint, cucumber, and tomatoes. Serve at room temperature.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
This is a very traditional recipe, and I love it just the way it is written. However, I took it up a notch by charring some onions, 1/2 of the cucumbers, and roasting a red pepper. Be sure to slather all them with good olive oil. You’ll be surprised at the flavor of the charred cucumbers. I am certain I may get some pushback, but it’ll be worth it.
Perfect recipe. Reminds me of the tabbouleh my Palestinian friend makes. It makes a great side dish for dinner, but I usually eat it as a light lunch at work accompanied by fruit.
Good basic recipe. As with most "traditional" dishes, there is no One-Right-Way to prepare it, as every family has their own version. I tend to use more bulgar and add spring onions (or not) as whim takes me. It's always good either way.
Love this recipe . I skipped the cucumber (as I didn't have any) and it was still perfect. Saving this one!
I have a friend whose family is from Lebanon. She said it is called parsley salad which is why there is so much parsley in it. I use more bulgar wheat than she does, and sometimes put in onion. No matter how it's made, use enough lemon juice and a good olive oil. Can't go wrong. PS: I don't use boiling water for the bulgar, I just use tap water and let it sit.
I didn't have mint but used a small bunch of scallions instead. It was delicious and I ate it all.
Wow! This recipe sure got the "tabbouleh police" out in force! LOL. Everybody has their own recipe for tabbouleh and practically no two people make it alike. I've had some really bad stuff and some really good. I happen to make mine with cucumbers, cilantro, lots of lemon juice and a dash each of cinnamon and allspice. BTW, curly parsley does, indeed, work best for this. I also soak my bulgur in hot water because I don't like it crunchy. So what? Gonna handcuff me and read me my rights? There really is no right or wrong way to make something like this anymore than there's a right or wrong way to make potato salad. Lighten up, people, it's not that big of a deal. Happy cooking!
Here's my Tabbouleh (I posted it before, but I forgot that I changed the name). My recipe is like they make it in Lebanon. http://www.epicurious.com/recipes/member/views/LEBANESE-TABBOULEH-TRADITIONAL-50129443
I can't guess why is it called Lebanese: As a true Lebanese won't use these exact ingredients. Instead of: 2 cups parsley & 1/2 a cup mint. cucumber A Lebanese would use: 2 & 1/2 cups of Coriander/Cilantro & 5
6 average mint leafs (just a hint) 1/2 a lemon zest finely grated. finely chopped chilly(just 4 a hint) I would add a little more Bulgur then written 2/3 cup as long as you maintain ratio of double the quantity of boiling-hot water. the rest is the same Lemon Olive Oil Salt Pepper
Here is mine: http://www.epicurious.com/recipes/member/views/TRADITIONAL-REFRESHING-AND-LIGHT-LEBANESE-TABBOULEH-50129443
there are a few things I noticed about this recipe. It is not the traditional way that they make it in Lebanon for a few reasons. If you are going to call a recipe "Lebanese", then make it the way they make it there. First of all, there is no boiling hot water for the bulgur, nor does it need to be cooked in any way. You soak the bulgur in COLD tap water for 15 min or until all the water seems soaked up. Once you measure the bulgur dry, you add only enough water just to cover-no more than that. You get the bulgur from a middle eastern market and it never comes with a seasoning mix, nor do you add any seasoning or spices to it except salt and pepper. no garlic, no cumin, no anything else. second, the traditional way is to add green onions your recipe does not reflect that. third, there are no cucumbers in the traditional recipe. fourth, you do not use flat leaf parsley. you use regular parsley and it needs to be finely chopped very carefully so as not to make it mushy. lastly, the measurements shown above of lemon juice, olive oil, mint and onions can vary according to taste. You always add less of the liquid ingredients and taste as you go, just as any chef would do. I prefer a bit more tomatoes, mint and bulgur in mine, however, the ratio of ingredients should always be the largest with the parsley. do not give in to the temptation to violate the traditional way of making this. Try it and you will see that the success of the reciipe is in it's simplicity. I have made it so many times just the way I've told you and there is never a drop left at the party.
Great! Iɽ never realized mint was such a key ingredient in this dish. Per others' suggestions, I threw in a green onion and a bit of cumin, and those were nice additions. I used hemp seeds instead of the bulgur and that was nice, too. I'll definitely make this again.
i love this recipe but i use fresh peppermint and i season the taboulleh with cumin and i omit the cucumbers and i also use curly parsley. taste so good and last but not least i use sea salt mmmmmmmmmm
This is a great recipe for a great meal. I've made this 6-7 times and every time, I think "Wow, this is GOOD!" The past couple of times it was even better because I actually bought fresh mint for it, rather than using dried. Very easy to make, fresh, great taste, crowd-pleaser. I brought this to a chili cook-off at work and a lot of people told me they liked it and it went well with the spicy chili. All in all, very glad to have had this from Epicurious, one of my favorite recipe sources for many, many years.
I don't recall Taboule as such. The Taboule I eat has no cucumber and much more parsley than here (it will be thus green with these beautiful red tomatoes small pieces). Also the bulgur is eaten without mixing with boiling hot water, thus it will keep its crunch.
It makes a nuttier tasting tabbouleh to brown the grain in sparse olive oil, stirring all the while, then adding water to simmer, then lots of lemon. I also add corriander and honey. When you brown bulgur, it kind of 'pops' like popcorn does. Also, adding balsamic vinegar just to taste is wonderful too.
I wasn't sure about the cucumber, but tried it anyway. Added half an onion (diced) and then substituted whole wheat berries instead of bulghur and increased both the lemon and olive oil. For a little extra lemony flavor, I sprinkled the top with a little lemon zest (a few strokes with the microplane ought to do it). Maybe it's cheating to review this recipe, but it seems to stand up to tinkering :)
hi all. i am lebanese from beirut. authentic Tabbouleh does not have cucumbers and the burghol portion is way too much. the olive oil and lemon juice are inadequate.
I make this regularly. It is possible to find packaged bulgar where I shop, so I use that an follow the recipe here. I don't like it with so much parsley, so I only use 2 bunches. We like our taboule tart, so I always add more lemon. Love this recipe.
i'm lebanese and this isn't the correct recipe to the lebanese tabboule. there is no cucumber in tabboule and the borghol is generous sprinkle not half a cup. thought uɽ like to know. thank you
I don't care for tabbouleh where the wheat is the dominant ingredient. I used 3 bunches of parsley leaves and 1 bunch mint. I also added double the lemon juice. One key I think to any tabbouleh recipe is the olive oil. I used Lebanese olive oil. Rich and delicious! It was a big hit at a Middle Eastern themed dinner party.
I liked this recipe a lot. I added a tsp of cumin and I thought that really made the dish.
I've never been a huge fan of Tabbouleh as it feels like eating chopped parsley. This recipe was pretty good however, and I should have added cumin as suggested. I thought there was enough lemon juice and there wasn't too much parsley.
Turn out very good. I left out the olive oil for diet reasons, still tasted great! Next time will use more bulgar and a little less parsley.