Refreshing, easy and versatile – you won’t go back to store-bought tabbouleh after you’ve made your own fresh at home!
I absolutely love tabbouleh. It’s delicious, it’s refreshing and it’s so simple to make. But I think what I like most is that it goes with everything and makes such a wonderful change to the traditional sides/salad fillers of lettuce, tomato and cucumber. Once I’ve made a batch, it lasts for several days in the fridge, so for those days IT’S ON … I’m eating tabbouleh with roast lamb, barbecued fish, chicken kebabs, in wraps with falafels, shawarma and gyros! I’m also piling it onto grainy toast with avocado and cheese – and maybe even eating it on its own with a spoon. Yep, I’m addicted! This is one dish I mostly make just for myself, as my kids aren’t the biggest fans. But you can be sure that every morsel gets used up!
Tabbouleh, also spelt tabouli or taboulah, is basically a salad containing finely chopped parsley, tomatoes, mint and onion or spring onion (scallion). But the key ingredient is bulgur, also known as bulgur wheat or burghul. This is a type of grain made from whole wheat berries or kernels that have been steamed, dried and crushed. What makes them so delicious is their lovely chewy texture. Bulgur can be fine, medium or coarsely ground. Although it’s traditional to use finely ground, I prefer the larger grains as they are more substantial and hold their shape.
What’s the difference between fine and coarse bulgur?
Fine bulgur is traditionally used in Lebanese tabbouleh – it softens quickly and sort of melts into the parsley, letting the herbs shine. However, for this recipe I have used coarse bulgur (the Macro brand from Woolworths for my Aussie readers). It has a chewier texture and holds its shape more, so it’s better when you want something a little more filling or grainy. It’s great for meal prep too because it doesn’t go soggy.
Can I add extras to my tabbouleh?
Totally! Chickpeas, tinned lentils, diced cucumber, pomegranate seeds, finely chopped pistachios, or even a crumble of feta all work really well if you want to bulk it up.
What can I serve tabbouleh with?
Refreshing tabbouleh is incredibly versatile. It goes especially well with other Middle Eastern or Mediterranean foods, such as in a flatbread or wrap with falafels, tahini, hummus and thinly sliced eggplant (aubergine) pan-fried in oil, or in a wrap or taco with fall-apart lamb. It can also be used as a refreshing side for any grilled/barbecued meat or fish – especially salmon, chicken or lamb – and with chicken kebabs. It can be part of a Mediterranean mezze spread, along with dips like hummus, baba ghanoush and tzatziki, a selection of olives, stuffed vine leaves, toasted nuts, cubes of feta (try Persian!) and flat bread or crispy lavoche. Try it as part of a falafel bowl, in a wrap with chicken and tzatziki, with Greek-style chicken, in a chicken shawarma or a chicken gyros. It’s also delicious in sandwiches as a replacement to your regular lettuce, cucumber and tomato, or pile it on grainy toast with avocado, hummus, tahini and cheese (provolone or Swiss are nice).
If you enjoyed Tabbouleh, I think you’ll love:
Pumpkin, Pearl Couscous and Feta Salad
Roast Pumpkin, Feta and Candied Walnut Salad
Roasted Cauliflower Salad
2 Ingredient Flatbread
Falafel Bowl
Tabbouleh
Refreshing Tabbouleh is one of the most versatile sides out there. It’s quick and easy to make and goes with almost everything.
- Total Time: 15 minutes (plus optional resting time)
- Yield: 4–6 as a side 1x
Ingredients
- ½ cup (90 g) bulgur (see note 1)
- 2 bunches fresh parsley, finely chopped (about 3 packed cups) (see note 2)
- ¼ cup (5 g) fresh mint leaves, finely chopped
- 2 medium tomatoes, finely diced
- 2 spring onions (scallions), finely sliced
- ⅓ cup (80 ml) extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- ¼ teaspoon sea salt flakes
- ¼ teaspoon cracked black pepper
Instructions
- Prep the bulgur – Place the bulgur in a heatproof bowl. Pour over enough boiling water to cover it by about 1 cm (1/2 inch). Let it soak for 10–15 minutes until tender. Drain off any excess water, then fluff with a fork.
- Prep the herbs and veggies – Finely chop the parsley, mint, tomatoes and spring onions – the finer the better.
- Toss it all together – In a large bowl, mix the drained bulgur with all the chopped herbs and vegetables.
- Dress – Pour over the olive oil, lemon juice, salt and pepper. Toss well to combine.
- Let it rest (if you can wait) – Set aside for 15–30 minutes before serving to let the flavours meld. Even better the next day!
Notes
Note 1 – This version of tabbouleh uses coarse bulgur, which has a chewier, more pronounced texture. You can absolutely swap in fine bulgur if you prefer a softer, more traditional tabbouleh – just reduce the soaking time to 5–10 minutes. Bulgur is available to purchase at most major supermarkets. I use Macro brand from Woolworths in Australia.
Note 2 – Although traditionally tabbouleh is made with flat-leaf (Italian) parsley, you could just as easily use curly parsley in this recipe, and the flavour and texture are still great, in fact some people prefer it.
Make Ahead
Prepare as per the recipe, see leftover instructions below.
Leftovers
Store in an airtight container in the fridge for up to 3 days. The lemon flavour mellows slightly, so give the tabbouleh a fresh squeeze of lemon and/or a drizzle of olive oil before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (just soaking the bulgur)
- Category: Salads, Sides, Vegetarian
- Method: No-cook, Soaking
- Cuisine: Middle Eastern, Modern Australian
