Authentic Lebanese Tabbouleh Recipe – Fresh, Zesty, and Healthy

Lebanese tabbouleh is a refreshing Middle Eastern salad packed with fresh parsley, ripe tomatoes, crisp cucumbers, and a hint of lemon.

This vibrant dish brings a burst of flavor to any table, pairing beautifully with grilled meats or mezze spreads.

A staple in Levantine cuisine, it’s a nutritious and delicious addition to any meal.

Lebanese Tabbouleh – A Fresh and Flavorful Bulgur Salad

There’s nothing more delicious than a fresh, homemade Lebanese tabbouleh – a vibrant bulgur salad that’s light, easy to prepare, and perfect for a simple, healthy dinner or as a side to grilled meats.

For me, this dish is a Ramadan essential, always finding its place on my table when I’m not making hmiss (algerian grilled pepper salad).

Tabbouleh bursts with freshness, packed with fragrant herbs and a perfect balance of tangy and mellow flavors from crisp cucumbers, juicy tomatoes, and a bright lemon dressing.

This wholesome and flavorful salad pairs beautifully with shawarma, grilled skewers, roasted lamb, chicken, or fish.

Though tabbouleh is light and refreshing, it remains nutritionally rich, making it both satisfying and energizing.

During Ramadan, while my husband enjoys shorba (algerian soup with freekeh), I often go for a generous plate of tabbouleh alongside crispy tuna samosa or falafels.

It’s filling, packed with flavor, and gives me the perfect boost after a long, tiring day.

What Is Lebanese Tabbouleh?

Lebanese tabbouleh, is a beloved Middle Eastern dish—a vibrant, fresh, and flavorful salad that can be enjoyed on its own or as a side.

This exquisite salad bursts with finely chopped parsley, mixed with diced cucumbers and tomatoes, and lightly dressed with olive oil and lemon juice. The addition of bulgur gives it a delightful texture, making every bite refreshing and satisfying.

I first discovered this incredible dish when I moved to England, thanks to my Lebanese friend.

We were invited to her home, and the moment I took my first bite, I couldn’t stop—I was completely hooked! Meanwhile, my husband only had a small portion before pausing. Sensing something was off, my friend asked, “Didn’t you like it?”

He hesitated before admitting that the mint flavor was a bit too strong for him—after all, the only way he enjoys mint is in mint tea!

Laughing, my friend reassured him, “Don’t worry! I’ll make you a version without mint. My son doesn’t like it either!”

Of course, I made sure to jot down her recipe. And from then on, every time I prepared tabbouleh at home, I made two versions—one with mint and one without.

And guess what? Just like their father, my kids prefer the mint-free version too!

Ingredients for Lebanese Tabbouleh

• 3 tablespoons bulgur (or cracked wheat as a substitute) – A key ingredient that adds a slightly nutty flavor and chewy texture to the salad. Soaked or lightly cooked to soften before mixing.
• ½ bell pepper (any color) – Adds a crisp, slightly sweet crunch that enhances the overall freshness of the salad.
• ½ cucumber – Provides a refreshing, hydrating crunch, balancing the tangy flavors of the dressing.
• 2 medium fresh tomatoes – Juicy and sweet, they bring vibrant color and natural acidity, complementing the lemony dressing.
• A handful of pitted green olives – Adds a briny, slightly salty depth of flavor that pairs beautifully with the other ingredients.
• ½ onion (red or white) – Brings a mild sharpness, enhancing the overall flavor profile without overpowering the dish.
• 10 sprigs of parsley – The star of tabbouleh, offering a fresh, slightly peppery taste that makes the salad burst with flavor.
• Juice of 1 lemon (adjust to taste) – Infuses a bright, citrusy zing, balancing the richness of the olive oil.
• 2 to 3 tablespoons olive oil – Provides a smooth, slightly fruity richness that ties all the ingredients together beautifully.
• Salt (to taste) – Enhances all the flavors, bringing out the natural goodness of each ingredient.

How to Make Lebanese Tabbouleh – Easy Step-by-Step Recipe

Follow this simple guide to prepare a fresh and delicious Lebanese tabbouleh salad at home.

Step 1: Prepare the Bulgur

• Place the bulgur in a bowl and pour boiling water over it.
• Let it sit for 5 minutes to absorb the water.
• Drain the excess water, then cook it in lightly salted boiling water until tender.
• Once fully cooked, drain again and allow it to cool to room temperature.

Step 2: Chop the Vegetables

• Wash all your vegetables thoroughly.
• Dice the tomatoes, cucumber, and bell pepper into small cubes for a balanced texture.
• Slice the pitted green olives into thin rounds.
• Finely chop the parsley to release its fresh aroma.
• Mince the onion into small pieces to blend well with the salad.

Step 3: Assemble the Salad

• In a large salad bowl, combine the bulgur, diced vegetables, chopped parsley, and sliced olives.

Step 4: Season and Serve

• Drizzle with olive oil, freshly squeezed lemon juice, and salt to taste.
• Mix everything well, ensuring the flavors blend perfectly.
• Serve fresh and enjoy with grilled meats, falafels, or as a light meal on its own!

How to Store Lebanese Tabbouleh for Maximum Freshness

To keep Lebanese tabbouleh fresh and flavorful, follow these simple storage tips:

– Refrigerate Properly

• Place the tabbouleh in an airtight container to prevent moisture loss and keep flavors intact.
• Store in the refrigerator for up to 2-3 days for optimal freshness.

– Keep the Dressing Separate (for Meal Prep)

• If making tabbouleh ahead of time, store the chopped vegetables, bulgur, and dressing separately.
• Mix everything together just before serving to prevent sogginess.

– Avoid Freezing

• Tabbouleh does not freeze well due to its high water content, which can make the vegetables mushy when thawed.
• It’s best enjoyed fresh or refrigerated for a short period.

– Refresh Before Serving

• If tabbouleh has been stored for a day or two, add a squeeze of fresh lemon juice and a drizzle of olive oil before serving to revive its flavors.

Other recipes to try

• Potato and egg salad
• French Lentil Salad recipe with tuna
• Easy creamy hummus recipe
• Avocado Mousse and Smoked Salmon cups