Lebanese Tabbouleh Salad
This authentic tabbouleh recipe is a Lebanese classic that is sure to brighten up any meal. The lemon and parsley give it a refreshing flavor, while the bulgur wheat makes it hearty and satisfying.
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Servings: 8 servings
Calories: 220kcal
Ingredients
- ¼ to ½ cup fine bulgur
- 4 or 5 Roma tomatoes diced
- 1-½ cups chopped parsley flat or curly leaf
- 1 cup chopped fresh mint
- 1 cup chopped green onions about 1 bunch
- 2 cucumbers peeled, seeded, and diced (see notes)
- ½ cup extra-virgin olive oil
- ½ cup fresh squeezed lemon juice
- 1 tablespoon pomegranate molasses optional
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Place the bulgur in a bowl and pour in enough boiling water to cover it completely. Let the bulgur soak for 5 to 10 minutes, then drain through a sieve, pressing down to drain all the water. Fluff the bulgur with a fork. Reserve and allow to cool completely.
- After you chop the tomatoes, add them to a sieve and let the juices drain for 5 minutes. If you sprinkle the tomatoes with a bit of salt, they will drain better.
- Add the cooled bulgur to a large shallow bowl and add the mint, parsley, onions, tomatoes and cucumber.
- In a small dish, add the olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper. Whisk until well combined. Pour the dressing over the bulgur and vegetables and toss gently to combine.
- Refrigerate for 15-20 minutes before serving to allow the flavors to meld together. Serve over romaine lettuce leaves or with pita bread
Notes
- Flat leaf parsley has a bolder flavor than curly leaf parsley, but either one will work in this salad.
- Tabbouleh is a great make-ahead salad for a planned event. Prepare the salad and vinaigrette in separate bowls. When ready to serve, add to a large serving bowl, toss with vinaigrette, and allow it to sit a few minutes for the flavors to mingle before serving.
- As with any cuisine, each region, family, and cook will have their own unique spin on a national dish. After receiving reader feedback and input from our Lebanese family members, we updated the recipe to reflect a Lebanese tabbouleh more accurately. Although some Lebanese families do not include cucumbers in their tabbouleh, our family members do, and we love the addition.
- We also included a reader suggestion for pomegranate molasses. It adds a tart-sweet-sour-tangy flavor and a lovely dimension to the salad. A little goes a long way, so measure carefully.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g