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A serving platter with tabbouleh salad topped with fresh mint and lemon slices. A spoon rests on the platter.
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5 from 3 votes

Tabbouleh Salad (Tabouli)

Traditional tabbouleh salad made with bulgur wheat, fresh herbs and a light lemon dressing. It's easy to whip up makes for a great side dish!
Prep Time10 mins
Soak Time45 mins
Total Time55 mins
Course: Salad
Cuisine: Middle Eastern
Keyword: tabbouleh salad
Servings: 6
Calories: 180kcal

Ingredients

  • 1 cup uncooked bulgur wheat rinsed and drained
  • 1 cup boiling water
  • 1 bunch fresh parsley finely chopped (about 1 ½ - 2 cups)
  • ½ cup fresh mint finely chopped
  • 1 cup cherry tomatoes finely chopped
  • ½ cup cucumber finely chopped
  • 3 green onions finely chopped
  • juice from 1 lemon about ¼ cup
  • ¼ cup extra virgin olive oil
  • ½ teaspoon sea salt plus more to taste
  • ¼ teaspoon pepper plus more to taste
  • teaspoon allspice optional

Instructions

  • Soak the bulgur wheat according to the package directions, until it has softened. Drain out any excess water, if needed.
    Adding boiling water into a bowl containing bulgur wheat.
  • While bulgur wheat is soaking, finely chop veggies and herbs.
    A mixing bowl containing bulgur wheat with parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, sea salt, pepper and allspice added.
  • In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, sea salt, pepper and allspice, if using.
    Ingredients for tabouli salad mixed together.
  • Taste and add more salt or pepper if necessary.
  • Serve chilled or at room temperature. Store covered in the fridge for up to one week.

Nutrition

Serving: 1/6 recipe | Calories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 214mg | Potassium: 71mg | Fiber: 7g | Sugar: 2g