top of page
  • pinchofzaatar


Tabbouleh is a very popular Lebanese salad. It is delicious, refreshing and packed with nutrients! Many variations have emerged over time however a traditional Lebanese tabbouleh for me is the way my Teta (grandmother) Em Salim used to make it. Tabbouleh has the following ingredients only - parsley, fine dark bulgur, tomatoes, green onions, mint, lemon juice, salt and a generous amount of olive oil.

Normally served as a side but also amazing on its own! I love eating it with lettuce - just scoop up as much tabbouleh as you can with the lettuce and enjoy! The lettuce is a great addition to the tabbouleh you'll always want to eat it that way!

Tips for a great Tabbouleh

  1. Parsley - Go through the parsley and pick out any yellow or damaged leaves. Wash thoroughly and lay flat on a towel to dry flipping every while to properly dry. It is very important that the parsley gets to dry fully before chopping. I used to dread chopping parsley, I now use my ninja food processor to chop them perfectly.

  2. Tomatoes - Be generous with the tomatoes. Do not discard the tomato juices - use them to soak the bulgur for the tabbouleh.

  3. Bulgur - Use fine dark bulgur. Make sure the bulgur is well soaked until tender. Use the chopped tomato juices and lemon juice to soak the bulgur until the grains are tender and chewy. This will give the tabbouleh the perfect texture, retain the flavours and the size will not overpower the finely chopped parsley and tomatoes.

  4. Green onions & Mint - Do not skip on these two ingredients. They are key ingredients to making a delicious tabbouleh.

  5. Olive Oil - Tabbouleh takes a great deal of olive oil. Once you think you've added enough, add a little more. Allow the tabbouleh to marinate with the olive oil and lemon juices to soften the parsley and bind the flavours together before serving.



6 parsley bunches

1/4 cup fine dark bulgur

4-5 ripe tomatoes

juice of 2 lemons

6 green onions

1 bunch of mint

salt to taste

1 cup olive oil + more as needed


  1. Wash and throughly dry the parsley. Finely chop the parsley once completely dry. I currently use my food processor for a quick and consistent chop.

  2. Add the bulgur to a small bowl

  3. Finely chop the tomatoes and add the tomatoes and their juices on top of the bulgur.

  4. Add the lemon juice on top of the bulgur and tomatoes, mix well. Set aside in the fridge to allow bulgur to soak the liquids and soften completely

  5. Finely chop the green onions & mint

  6. Combine all ingredients in a large bowl, season with salt and olive oil. Mix well

  7. Taste and adjust salt, lemon & olive oil as needed

  8. Allow the tabbouleh to rest for about 20 mins before serving for all the flavours to infuse and for the parsley to soften as well.


Recent Posts

See All


bottom of page