Tabbouleh Salad

Looking into a white serving bowl filled with tabbouleh salad, on a wooden cutting board with a gray background.

Tabbouleh is a traditional Lebanese parsley salad that is packed with flavor and is a perfect accompaniment to lamb. Along with parsley, it also features tomatoes, onions, and fresh lemon juice. Though often served as a side dish, it can also be a light and satisfying meal on its own.

The unique ingredient in this recipe is bulgur, which is a parboiled wheat product. It is a unique element that brings some additional protein and a dense texture which is partnered well with the tart lemon. Bulgur is easy to prepare and can be made in large batches and frozen once cooked. You can defrost pre-portioned packages for a quick salad, anytime. 

With so many competition barbecue competitors having leftover parsley, this is a very tasty option to use some of it up. You can also experiment with adding other herbs to this dish. Try fresh mint, basil, or chives. 

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Looking down onto a plate with tabbouleh salad in the center, surrounded by sliced tomatoes, shredded lettuce, lamb meatballs, and yogurt.
Tabbouleh salad is the perfect side dish to lamb meatballs.
Looking into a large glass bowl filled with tabbouleh salad.
Tabbouleh salad is the perfect way to use up leftover parsley from barbecue competitions.
Looking into a white serving bowl filled with tabbouleh salad, on a wooden cutting board with a gray background.
Light and refreshing, tabbouleh salad is made with bulgur wheat, parsley, mint, tomatoes, olive oil, and lemon juice.

Tabbouleh Salad Recipe

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Looking into a white serving bowl filled with tabbouleh salad, on a wooden cutting board with a gray background.
Tabbouleh is a traditional Lebanese parsley salad that is packed with flavor and is a perfect accompaniment to lamb with its lemon tang.
Preparation 30 minutes
Ready in 30 minutes
Servings 6 Servings
CourseSide Dish
InfluenceMiddle East
DifficultyBeginner
MethodNo Cook
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Ingredients

  • 1/4 cup bulgur
  • 1 tomato
  • 2 green onions (spring onions or scallions)
  • 4 cups chopped fresh parsley
  • 1 cup chopped fresh mint
  • 1/2 cup extra virgin olive oil
  • 2 lemons juiced
  • salt and pepper to taste

Equipment

  • bowl
  • cooler

Directions

  • Place the bulgur to cook as per the packet instructors.
  • Clean and dice the tomatoes and spring onions into small even pieces.
  • Combine in a bowl the bulgur, tomatoes, spring onions, parsley, and mint. Chill until needed.
  • Just before serving add the olive oil, lemon, salt, and pepper. Taste frequently to season to taste.

Nutritional Information

Sodium: 28mgCalcium: 90mgVitamin C: 78mgVitamin A: 3907IUSugar: 2gFiber: 4gPotassium: 398mgCalories: 214kcalMonounsaturated Fat: 13gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 19gProtein: 3gCarbohydrates: 13gIron: 3mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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