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Lebanese

Authentic Lebanese Tabbouleh

A world-famous Lebanese salad characterized by finely chopped parsley, mint, tomatoes, and onion, mixed with soaked bulgur and dressed with zesty lemon and olive oil.

Authentic Lebanese Tabbouleh — Lebanese — ChefSnap
30 minsPrep
0 minsCook
6Serves
EasyDifficulty
190 kcal per serving4g protein 15g carbs 14g fat
Watch it made — Authentic Lebanese TabboulehWatch it madeNour Cooks Lebanese · 8:47

Ingredients

Method

  1. Wash the fine bulgur and soak it in the juice of 2 lemons for 20 minutes until softened.
  2. Finely chop the parsley and mint leaves. It is crucial to chop them by hand to prevent bruising.
  3. Dice the tomatoes and spring onions into very small, uniform cubes.
  4. In a large bowl, combine the soaked bulgur, chopped herbs, tomatoes, and onions.
  5. Drizzle with olive oil, add salt, and toss gently to combine. Serve chilled with lettuce leaves.

Common questions

Can I substitute coarse bulgur or couscous for fine bulgur in Lebanese tabbouleh?

Fine bulgur is best because it softens quickly in lemon juice and stays light. Coarse bulgur needs more liquid and time, and couscous changes the texture. If you must substitute, soak first and use less than you think.

How far ahead can I make tabbouleh before serving?

Make it up to 4 hours ahead for the best texture. It improves after resting briefly, but too long makes the herbs wilt and the tomatoes release excess liquid. Chill it covered, then toss again before serving.

What are the most common mistakes when making tabbouleh?

Overloading it with bulgur, using too little parsley, chopping the herbs in a food processor, and cutting the vegetables too large are the biggest mistakes. Also avoid excess lemon or oil, which can drown the fresh herb flavor.

How should I store leftover tabbouleh, and how long does it keep?

Store leftovers in an airtight container in the fridge for 1 to 2 days. The herbs will soften and the salad will become wetter over time, so drain any liquid and add a little fresh lemon before serving again.

What should I serve with tabbouleh, and can it be served without lettuce leaves?

Serve it chilled with lettuce leaves, pita, grilled meats, falafel, or hummus. Lettuce is traditional for scooping, but it’s not required. You can also serve it on a platter as part of a mezze spread.