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A close up of a plate of food with tabbouleh Salad and lettuce
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5 from 12 votes

Tabouli Salad

The most famous recipe in the Lebanese cuisine, Tabouli salad. A wonderful salad to accompany your grilled meat.
Prep Time15 mins
chilling time1 hr
Course: Appetizer
Cuisine: Lebanese, Middle East
Servings: 6 servings
Calories: 242.8kcal
Author: Amira


  • 1/2 cup (70g) fine #1 bulgur wheat.
  • 1/2 to 3/4 cup fresh lemon juice. (Note1)
  • 2 Tablespoons (4g) dry mint. (Note2).
  • 3-4 firm Roma tomatoes finely diced.
  • 5 green onions (65g) cleaned trimmed and sliced (white and green).
  • 3 bunches (330g) fresh flat-leaf parsley, finely chopped.
  • 1/2 cup (120ml) olive oil.
  • 1 1/2 7g teaspoon salt.


  • Wash bulgur thoroughly, do not soak, drain. Place in a deep bowl.
  • Pour over lemon juice and dry mint if using, mixing them all well. (Note3)
  • Layer the other ingredients as follows, tomatoes, green onions and parsley.

If you are serving it right away (not recommended):

  • Let it set for about 30 minutes.
  • Add salt and oil, mix everything well together and refrigerate for at least an hour.
  • If you are serving it after 8 hours or more (recommended):
  • Cover and refrigerate for at least 8 hours.
  • Before serving by one hour, add salt, oil then mix everything well and refrigerate again for 1 hour.
  • Serve with romaine leaves or eat it by a fork.


Note1: Be aware that lemon juice tartness fades over time, meaning it will be so tart if you used it right away. But it was just perfect the next day.
Note2: You can use 1/3 cup finely chopped fresh mint leaves.
Note3: Some people like adding Arabic Bharat to the bulgur as well but I like it with only fry mint.


Calories: 242.8kcal | Carbohydrates: 18g | Protein: 3.6g | Fat: 19.1g | Sodium: 616.7mg | Potassium: 352.7mg | Fiber: 5.5g | Sugar: 3.5g | Vitamin A: 5550IU | Vitamin C: 123.3mg | Calcium: 99mg | Iron: 4.1mg