Lebanese Tabbouleh
Tuesday, 8th June 2021 by Warami Jackson
tabbouleah recipe

The only taboo about this easy Mediterranean salad is not having tried it yet! Tabbouleh is concentrated in the flavoured herb parsley, with mint, a mix of other finely chopped vegetables and bulgur wheat. I grew up eating this often having a Lebanese mother, moving away from home I craved it more especially during homesick episodes. Although it is becoming more mainstream, gentrified recipes tend to have more bulgur wheat, as opposed to a hint used traditionally with a whole lot of parsley tossed in olive oil and lemon juice! Cucumber is not typical to tabbouleh, but you can add a little for texture. Very vegan friendly, this salad can be enjoyed with a side of hummus, pita, and falafel to give your tastebuds an extra treat Lebanese style.  


Serves 4


4 bunches parsley (curly or flat) 

1 medium tomato 

½ cup bulgur wheat (fine grain or medium grain) 

3/4 mint leaves 

2 small or 1 big spring onion (or green onion) 

½ lemon (adjust to taste)  

1 tbsp olive oil  

Salt (to taste) 

Cinnamon & allspice to taste - optional 



Using preferred fine grain bulgur wheat (which can be added directly) or medium grain bulgur, soak equal parts bulgur in a bowl with boiling water to soften while you chop.  

Wash/run parsley through cool water and hold up by the stem to drain downwards, gently fling to drain excess water. Using a large knife, finely chop the parsley and set aside. My personal preference is curly parsley as it grips the grain better; flat works fine also and is easier to cut. 

Remove seeds from the tomatoes to keep the salad from soaking, and then dice the tomato as thinly as possible.  

Finely chop green/spring onions from the onion bottom till the leaf to give the salad its complete flavour, chop the mint leaves as well. Combine chopped veg and drained bulgur in a mixing bowl.  

For the dressing, combine and mix squeezed lemon in a bowl and add olive oil, add this to the salad bowl and mix it all up. Add a pinch of cinnamon and allspice for originality. Add salt to taste, adjust lemon to likeness, mix and retaste before serving.  

There you have it! Your tabbouleh is good to pop in the fridge to cool for 1 hour before serving, allowing the bulgur to soak up all the goodness. Freshness is retained for about 3 days when sealed and refrigerated.  


Author name: 
Warami Jackson