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Tabouli salad recipe
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5 from 4 votes

Taboula (Tabouli) Salad

A very healthy and tasty Lebanese salad made with bulgur, plenty of yummy veggies, and a delicious, tangy dressing.
Prep Time10 mins
Total Time30 mins
Course: Appetizers, Side Dish
Cuisine: Assyrian, Middle Eastern
Servings: 5 cups
Calories: 248kcal


  • 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)


  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper (optional)


  • 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.


  • 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.


Calories: 248kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 592mg | Fiber: 5g | Sugar: 4g