Lebanese Tabbouleh
Fresh parsley salad with bulgur, tomato, mint, lemon, and olive oil. the herb-forward Mediterranean salad that's actually parsley as the main event.
- Total time:
- 30 min
- Servings:
- 4
- Per serving:
- 180 kcal
- Cost per serving:
- $1.40
- Difficulty:
- easy
Step-by-step
Soak bulgur in lemon juice and 2 tbsp water 15 minutes. it absorbs and softens.
Meanwhile chop parsley very finely. this is the work of tabbouleh.
Combine bulgur, parsley, mint, tomatoes, green onions.
Drizzle olive oil. Season with salt, pepper, allspice.
Toss gently. Rest 15 minutes for flavors to meld. Taste and adjust acid and salt.
Cook's tip
Parsley is the dish, not a garnish. Use 5 times more parsley than you think. Fine chopping is key.
Storage
Best within 2 hours. Refrigerate 1 day; flavors get one-note.
Freezer: Do not freeze.
Nutrition per serving
- Calories
- 180
- Protein
- 4g
- Carbs
- 18g
- Fat
- 12g
- Fiber
- 4g
- Sugar
- 4g
- Sat Fat
- 1.5g
- Sodium
- 480mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Gluten-free version?
Sub bulgur with quinoa cooked and cooled. Excellent texture.
Why is mine soggy?
Tomatoes shed water. Dice fine, add right before serving, or salt and drain them first.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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