If you've been looking for the perfect Tabouli Salad Recipe, look no further! This salad has been described by my friends as "light," "refreshing," and "flavorful" and I couldn't agree more. It goes perfectly with Sumac Chicken and Shish Kabobs!
Although most Middle Eastern cultures enjoy this tasty salad, the credit for Tabouli goes to the Lebanese. They were the first to come up with this popular salad.
Assyrians do pronounce the name differently, however. We call it "Tabbouleh" instead of "Tabouli." That's where the differences begin and end.
Why This Recipe Works
In our family, my sister, Beni, has always been known for making the best Tabbouleh. Maybe it's because she uses fresh ingredients from her garden, which her husband, Thomas, so lovingly tends to. His beautiful garden is always loaded with cucumbers, tomatoes, and plenty of herbs.
When I visit them in Chicago, I always put in a special request for some of her fabulous Tabbouleh, which we usually enjoy in her beautiful garden.
I used Beni's recipe as my inspiration and added my own little twist. My recipe is slightly less traditional. I like to replace some of the Italian parsley with Romaine lettuce because parsley can be overpowering.
I also like to include fresh mint when I have some growing in my garden. When I'm in the mood for something spicy, I add a jalapeno, but it's totally optional!
How to Make This Tabouli Salad Recipe
Step 1
Add bulgur to a medium-sized bowl. Pour warm water over the bulgur and soak for 20 minutes.
Step 2
Most of the water will get absorbed, but squeeze handfuls of bulgur over a strainer, to remove any additional moisture. Place the bulgur in the fridge until completely cooled.
Step 3
Meanwhile, chop/mince the vegetables and herbs then add to a medium-sized bowl.
Step 4
Once the bulgur has cooled off, mix in with the vegetables and herbs.
Step 5
Whisk the dressing ingredients, and pour over the salad.
Step 6
Gently mix the salad ingredients, and refrigerate for at least an hour before serving. Sometimes the salad needs a little extra lemon juice or salt right before serving it.
Tabouli Recipe Variations
These days you'll find many Tabouli Salad Recipe variations. All you have to do is a quick search on Pinterest. Some contain bulger while others use various grains. Quinoa tabouli is one popular variation.
However, traditional recipes will usually have these ingredients:
- bulgur
- parsley
- tomatoes
- cucumbers
- scallions
The simple dressing is a mixture of lemon juice, olive oil, salt, and black pepper. Some add additional ingredients like Sumac Powder or Pomegranate Molasses.
Recipe FAQs and Expert Tips
Tabouli is a very healthy salad and contains plenty of fresh vegetables, and a dressing made with olive oil and lemon juice.
Traditionally, the grain used to make Tabouli is bulgur. Bulgur is much healthier and lower in calories than rice. Moreover, you can use quinoa, a highly nutritious grain, with many health benefits.
Tabouli can be enjoyed as a side to many dishes including grilled steaks, chicken, and wraps.
In the Middle East, "Tabouleh" is served as Mezeh (or appetizer) and suited to serve alongside Lamb Shish Kabobs and Hummus.
Tabouli is a Lebanese Salad, while Couscous is a tiny round pasta made with durum wheat
If you can't find fine grain bulgur or quinoa to make tabouli, you can substitute couscous instead.
- If you prefer the taste of traditional Tabouli, just leave out the Romaine lettuce and jalapeno. Instead, add a whole bunch of Italian parsley.
- Tabouli is best when eaten the same day, but if you have leftovers, a squirt of fresh lemon can do wonders.
- Bulgur comes in four grinds. Grind #1 is the finest, while #4 is the largest grind and is used to make (Bulgur Pilaf). The finest grind is used to make Tabouli.
- If you don't have fresh mint, dried mint can be substituted.
Tabouli Serving Suggestions
Tabbouleh is always served as part of "Mezza" or as an "appetizer." Other appetizers that usually accompany tabouli
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Taboula (Tabouli) Salad
Ingredients
- 1 cups fine bulgur (#1)
- 1 cup warm water
- 3 medium tomatoes (diced)
- 4 scallions (diced)
- 1 medium cucumber (diced)
- 2 cups Romaine lettuce (chopped)
- 1 cup Italian parsley (chopped)
- ¼ cup fresh mint (chopped)
- 1 jalapeno (minced/optional)
Dressing:
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper (optional)
Instructions
- Add bulgur to a medium-sized bowl. Pour warm water over the bulgur and soak for 20 minutes
- Most of the water will get absorbed, but squeeze handfuls of bulgur over a strainer, to remove any additional moisture. Place the bulgur in the fridge until completely cooled.
- Meanwhile, chop/mince the vegetables and herbs, and add to a medium-sized bowl.
- Once the bulgur has cooled off, mix in with the vegetables and herbs.
- Whisk the dressing ingredients, and pour over the salad.
- Gently mix the salad ingredients, and refrigerate for at least an hour before serving. Sometimes the salad needs a little extra lemon juice or salt right before serving.
Notes
- If you prefer the taste of traditional Tabouli, just leave out the Romaine lettuce and jalapeno. Instead, add a whole bunch of Italian parsley.
- Tabouli is best when eaten the same day, but if you have leftovers, a squirt of fresh lemon can do wonders.
- Bulgur comes in four grinds. Grind #1 is the finest, while #4 is the largest grind and is used to make (Bulgur Pilaf). The finest grind is used to make Tabouli.
- If you don't have fresh mint, dried mint can be substituted.
Nutrition
This recipe was originally posted on 3/21/17 and was updated on 4/19/20 with new pictures and instructions. The amount of bulgur was also increased by ¼ cup.
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