Tabbouli, How to make quick and easy Tabbouli


Anyone who’s tried Tabbouli salad knows what a fresh, delightful and tasty salad it is. Along with Fattoush salad, it’s the top salad in Lebanon. Tabbouli is basically parsley salad. There is technically no lettuce in it. It’s a salad made up of parsley, tomatoes, bulgur wheat, and green onions. Tabbouli salad is probably the most popular Mediterranean salad and is becoming mainstream an American grocery stores all over the country. one thing the I’ve noticed though is that in the states, Tabbouli tends to have more bulgur than the traditional recipe calls for. The way they prepare in Lebanon, the salad should be all about the parsley, with a hint of bulgur thrown in there. This salad is packed full of healthy ingredients and is low in calories. Parsley is an anti-inflammatory than cam reduce your risk of cancer and improve your immune system, while the bulgur is a fiber rich whole grain. The tomatoes and lemon juice provide a good amount of vitamins and minerals.

Is Tabbouli grain free? Because authentic Tabbouli is made with bulgur, it is not grain free. If you want to make this grain free, you can substitute the bulgur for quinoa or even riced cauliflower.

How to make Tabbouli (parsley salad) quick and easy :

Preparation time: 30 minutes

For 8 to 10 people


150 g fresh, finely chopped parsley

One bunch of green onion finely chopped

4 large chopped tomatoes

4 tablespoons fresh lemon juice

5 tablespoons olive oil

1 cup wheat bulgur

1 glass of boiling water

1 teaspoon black pepper

1 teaspoon salt


In a shallow bowl, mix a glass of boiling water with a cup of wheat bulgur. cover the bowl with a clean towel so that the steam does not come out. Let the mixture rest and cool.

Chop parsley, onions, tomatoes in another pan and then mix well.

Pour lemon juice over the salad mixture and then add olive oil,black pepper,and salt to the salad strips and mix together.

Mix salad with bulgur.

The salad is ready ti serve.

Excess salad can be stored in the fridge for up to two or three days.


Parsley properties:

It is anti-flatulence

Cleans the veins.

It is used to treat nubic fever.

Help solve menstrual problems.

What can we do to make the best Tabbouli:

Step 1 :

We can use lots of parsley and chop it very finely : this recipe calls for three bunches of parsley, and the easiest way to chop that much parsley is in your food processor. you can do it by hand, but it will take a while. Don’t worry about the thin parsley stems they offer a lot of great flavor.

Step 2 :

We can salt our tomato and cucumber, and drain off the excess juice: fortunately, this doesn’t take any extra time. Tomato and cucumber release a lot of moisture when they’re exposed to salt, and will make your Tabbouli way too watery if you do not drain it off. Simply combine the tomato and cucumber in a bowl with some salt and set it aside while you chop the parsley. Drain off the excess juice before you stir the salad together. Easy.

Step 3 :

We can season sufficiently with lemon juice and salt : Tabbouli should be zingy and full of flavor, and you’ll need to use enough lemon and salt to get there.

Step 4 :

We should use the most ripe tomatoes: be sure to use firm and ripe tomatoes. Once chopped, place the tomatoes in a colander to drain excess juice.

I love making this delicious and tasty Tabbouli salad once a month with a bunch of other Lebanese appetizers like, dolma, hummus and falafel. That’s how it is traditionally served in Lebanon-as part of a mezza that literally includes dozen of different hot and cold appetizers all served at once.

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Lebanese Foods