Tabbouleh is a vibrant, herb-packed dish that bursts with fresh flavors and satisfying textures. Crisp parsley, juicy tomatoes, and nutty bulgur come together in a refreshing medley that’s as nourishing as it is delicious. This recipe is perfect for a quick, wholesome meal, ready in just 40 minutes from start to finish. The bright citrusy tang of lemon and the subtle warmth of olive oil elevate every bite, making it a true celebration of simplicity.
What makes this tabbouleh stand out is its balance of lightness and heartiness, ideal for warm days or as a zesty side. The 20-minute prep ensures you’re not stuck in the kitchen, while the flavors deepen beautifully as it rests. Each forkful delivers a delightful crunch, a burst of freshness, and a hint of earthiness that’s utterly irresistible. It’s a dish that feels as good to eat as it is to share.
Fresh and Flavorful Tabbouleh Ingredients
- ⅓ cup extra-virgin olive oil (use high-quality for best flavor)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 garlic clove, grated (or minced finely)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon ground coriander
- Pinch of cinnamon (optional, but adds depth)
- 3 cups finely chopped curly parsley (about 2 bunches, stems removed)
- 1 cup diced English cucumber (seedless or seeds removed)
- 1 cup cored and diced tomato (use ripe, firm tomatoes)
- ⅔ cup cooked bulgur wheat (*see note below for cooking instructions)
- ⅓ cup finely chopped fresh mint (or substitute with basil for a twist)
- 2 scallions, chopped (both white and green parts)
Step-by-Step Tabbouleh Instructions
- Prepare the dressing: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, sea salt, ground coriander, and cinnamon until well combined.
- Combine the vegetables: Add the finely chopped parsley, diced cucumber, diced tomato, cooked bulgur wheat, chopped mint, and scallions to the bowl.
- Toss thoroughly: Gently toss all the ingredients together until evenly coated with the dressing. Taste and adjust seasoning if needed.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish or light meal.
*Note: To cook bulgur wheat, combine ⅔ cup bulgur with 1 ⅓ cups boiling water. Cover and let sit for 20 minutes, then fluff with a fork.
Perfect Pairings: Serving Suggestions for Tabbouleh
Serve your tabbouleh as a refreshing side dish alongside grilled chicken, lamb kebabs, or falafel for a complete Mediterranean meal. It also makes a fantastic topping for pita sandwiches or a vibrant addition to a mezze platter with hummus, baba ganoush, and olives. For a light lunch, enjoy it on its own with a sprinkle of crumbled feta cheese.
Make It Your Own: Recipe Variations
Customize your tabbouleh by swapping bulgur for quinoa or couscous for a gluten-free option. Add diced avocado for creaminess or toss in some chickpeas for extra protein. If you prefer a tangier flavor, increase the lemon juice to 4 tablespoons. For a spicier kick, add a pinch of red pepper flakes or a dash of harissa paste.
Fresh & Ready: Storage and Reheating Tips
Store tabbouleh in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so there’s no need to reheat. If the salad seems dry after chilling, drizzle a little extra olive oil and lemon juice before serving. Avoid freezing, as the fresh herbs and vegetables will lose their texture.
Time-Saving Tricks for Busy Cooks
To save time, prep your bulgur wheat in advance and store it in the fridge. Use a food processor to quickly chop the parsley, mint, and scallions—just pulse a few times to avoid over-processing. Pre-diced cucumbers and tomatoes from the store can also speed up the process without sacrificing flavor.
Essential Tools for Tabbouleh Success
A sharp chef’s knife and cutting board are key for finely chopping the herbs and vegetables. A microplane grater makes quick work of grating the garlic, and a large mixing bowl ensures everything combines evenly. If you’re cooking bulgur from scratch, a small saucepan with a tight-fitting lid is a must.
Tabbouleh
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
Salad
- 3 cups finely chopped curly parsley about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat *
- ⅓ cup finely chopped fresh mint
- 2 scallions chopped
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon.
- Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
- Season to taste and chill until ready to serve.