Levantine Tabbouleh (Tabouli, Tabbouli, Tabouleh — However You Spell It)

Tabouli. Tabbouleh. Tabbouli. Tabouleh. However you spell it, there is a good chance you have had a version of this salad that missed the point entirely. Too much bulgur. Not enough parsley. A sad, soggy tomato situation. This Levantine tabbouleh recipe fixes all of that. It is bright, herb-forward, and built the way it is actually made across the Levant, where parsley is the star and everything else plays a supporting role.

What Makes This Tabbouleh Different

Parsley is the base of this salad, not a garnish for it. The bulgur plays a supporting role only, just enough to add texture and a little nutty backbone. If the tabouli you grew up on leaned heavier on the bulgur, this is a different ratio, and it is the whole reason this salad tastes the way it does.

Other Family Recipes and Side Dishes You Might Enjoy

• My Armenian Fattoush Salad Dressing - While fattoush is traditionally a Lebanese salad (and heavily beloved across the Middle East)
• Armenian Red Tabouli
• Lahmajoun (Armenian Pizza) — A thin flatbread topped with a boldly spiced ground meat mixture, baked until the edges are crispy and the topping is deeply fragrant.
• Sujakaki — Armenian Smyrna Meatballs — An Armenian great-grandmother's tribute to her Greek neighbors, rebuilt in America from memory.
• Rice Pilaf
• Phyllo Dough Spinach Pie — Layers of buttery phyllo dough and a savory spinach filling. The ultimate make-ahead side dish.
• Manti with Wonton Wrappers — Seasoned meat tucked inside small pieces of dough, shaped into little open-faced boats, baked until golden, and served in warm chicken broth with plain yogurt.
• Pilaf - rice pilaf is one of the simplest things in the world to make, and somehow it goes with absolutely everything.

A Salad Rooted in the Levant

Tabbouleh (you will also see it spelled tabouli, tabbouli, and tabouleh depending on the region and the cook) traces back to the mountain villages of the Levant, in the area that spans modern day Syria and Lebanon. It started as a mezze dish, part of a spread of small plates meant to be shared, scooped up with lettuce leaves or torn pieces of flatbread instead of a fork. Parsley grew easily in the region, which is part of why it became the backbone of the dish rather than an afterthought. Every family has their own version, their own ratio, their own opinion about how much mint is too much mint. This one is mine.

Is Tabbouleh Healthy?

Short answer, yes. Parsley is loaded with vitamin K and vitamin C, tomatoes bring lycopene, and the fine bulgur adds fiber without overwhelming the dish. This is a genuinely light, vegetarian, plant forward salad that also happens to taste incredible, which is not always a combination you get in the same bowl. Made with quinoa instead of bulgur, it is easily adapted into a gluten free tabbouleh as well, more on that below.

Ingredients You Will Need

This is a short ingredient list and every single item earns its place.

You will need:

• fine bulgur
• boiling water
• fresh curly parsley (a lot of it)
• Roma tomatoes
• fresh mint
• green onions
• good olive oil
• fresh lemon juice

Exact measurements are below in the recipe card,

How to Make Levantine Tabbouleh (4 Simple Steps)

This comes together in one bowl and does not require any cooking, just a little patience while the bulgur hydrates.

1. Step 1: Bloom the bulgur. Stir the fine bulgur and salt into the boiling water and let it sit until the water is fully absorbed and the bulgur is tender.

2. Step 2: Chop your herbs and vegetables. While the bulgur absorbs the water, finely chop the parsley and tomatoes, and mince the mint and green onions.

3. Step 3: Combine everything in a bowl. Add the chopped parsley, tomatoes, mint, and green onions to a large bowl along with the hydrated bulgur.

4. Step 4: Dress and toss. Add the olive oil, lemon juice, and black pepper, then toss until everything is evenly coated. Taste and adjust the lemon or salt to your liking.

Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

How to Serve It

Tabbouleh is meant to be part of a spread, not a solo act. Serve it alongside hummus, warm flatbread, and Armenian string cheese for a mezze style spread that covers every texture and flavor you could want. It is also fantastic alongside grilled chicken or kabobs, tucked into a pita with falafel, or scooped onto crisp lettuce leaves the traditional way. This is also just a genuinely great lettuce free summer salad option on its own, since the herbs and lemon keep it feeling light even in the heat.

Substitutions

If you are out of fresh mint, a smaller amount of dried mint works in a pinch, though fresh is really worth seeking out here. Curly parsley is traditional, but flat leaf parsley works if that is what you have. No Roma tomatoes on hand, any firm, low moisture tomato will do, you just want to avoid anything overly juicy that will water down the salad.

Variations

For a gluten free tabbouleh, swap the fine bulgur for cooked and cooled quinoa in an equal amount. It will not be traditional, but it holds up beautifully and keeps the texture light. For a vegan tabbouleh, good news, this recipe already is one, just double check any bread or accompaniments you are serving alongside it. Some cooks also add a diced cucumber for extra crunch, or a pinch of allspice for warmth, though neither is traditional to a Levantine version.

Equipment

A large mixing bowl and a sharp knife are really all you need here. A fine mesh strainer is helpful if you like to rinse your parsley ahead of time.

Storage

Tabbouleh keeps well in the fridge for up to 3 to 4 days in an airtight container. In fact, it tends to taste even better on day two once the flavors have had time to meld. It does not freeze well, since the parsley and tomatoes lose their texture once thawed, so plan to make only what you will eat within a few days.

Cost to Make

This is one of the most budget friendly salads you can put on the table. With parsley, bulgur, and a handful of pantry staples, a full batch typically costs somewhere in the range of $6 to $8 total, depending on produce prices in your area, working out to well under $1 per serving.

Frequently Asked Questions About Tabbouleh

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Levantine Tabbouleh Recipe

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A bright, parsley-forward Levantine tabbouleh (also spelled tabouli, tabbouleh, tabbouli) made with fine bulgur, fresh herbs, and a simple lemon-olive oil dressing. No cooking required, just a little patience while the bulgur hydrates. Naturally vegan and easily made gluten free with quinoa. Large Mixing Bowl

Author: Lindsay Lehrer

Print Pin Rate

Prep Time: 20 minutes minutes

Rest Time: 20 minutes minutes

Total Time: 40 minutes minutes

Cost: $6

Servings: 8

1x2x3x

Equipment

• Large mixing bowl
• sharp knife

Ingredients

• ⅓ cup olive oil
• Juice of 1 large lemon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fine bulgur #1
• ½ cup boiling water
• 2 bunches curly parsley finely chopped
• 2 to 3 Roma tomatoes diced (to preference)
• 2 to 3 tablespoons fresh mint minced
• 5 stalks green onion chopped

Instructions

• In a small bowl, stir the boiling water and a pinch of salt into the fine bulgur. Let sit until the water is fully absorbed and the bulgur is tender, about 20 minutes.
• While the bulgur hydrates, add the chopped parsley, diced tomatoes, minced mint, and chopped green onions to a large mixing bowl.
• Add the hydrated bulgur to the bowl with the herbs and vegetables.
• Add the olive oil, lemon juice, salt, and black pepper. Toss everything together until evenly combined. Taste and adjust seasoning as needed. Serve immediately or chill for at least an hour for best flavor.

Notes

Fine bulgur (#1) is essential, do not substitute a coarser grind. For a gluten free version, substitute an equal amount of cooked and cooled quinoa for the bulgur. Keeps refrigerated in an airtight container for 3 to 4 days. Does not freeze well.

Nutrition

Calories: 100kcal