Easy Tabbouleh Salad

Preparation time:

15 min

Cooking time:

2 min


3 – 4

Tabbouleh salad is one of my favorites!

I love the freshness and the flavors of the parsley combined with tomatoes, green onion, lemon juice, and olive oil.

Coming from Bucharest, where a lot of Mediterranean and eastern cultures come together into an interesting mix, dining out at Lebanese restaurants was one of the first choices.

Even though in Vancouver we’re not in lockdown, dining out is one of the last things on my list nowadays, with Covid-19 and all.

So of course, when I started missing Lebanese food, I worked on recreating one of my favorites – tabbouleh salad (aka tabouli).

This is my variation of the original recipe, and I’m pretty sure, by the reaction my family has when I make it, that you’re gonna love it too.

What do you need for tabbouleh salad?

There are only a handful of ingredients for this salad:

  • 1 bunch fresh parsley
  • 2 ripe tomatoes
  • 1 green onion
  •  1/2 cup bulgur
  • juice from 1/2 lemon
  • 2 ts olive oil
  • salt & pepper per taste
  • 1/4 cup warm water

How to make a tabbouleh salad?

I start with the bulgur first, as it needs time to soak.

1. Place the bulgur in a medium-size bowl. 

2. In a small coffee cup (just kidding, in any small bowl or cup) mix together the warm water, with lemon juice and salt. Don’t use hot water, as all the Vitamin C from the lemon juice will be destroyed, and it would be a pity.

I prefer to add the lemon juice to the water in this step, as I find the bulgur gets a very mild lemony taste that I enjoy more, compared to the tingy one it gets if I add the lemon juice at the end.

3. Pour the mixture over the bulgur, stir and let soak until you’re done with chopping the rest of the ingredients.

4. Finely chop the parsley, the green onion, and the tomatoes. If you’re very fast with your knife, or you use an S-blade food processor, you might probably need to find something else to do for the next 10 minutes, until the bulgur is soft and moist.

Easy Tabbouleh Salad with tomatoes, parsley, green onion, bulgur

5. Add all the chopped ingredients to the bulgur in the bowl and taste for salt. If you feel like it needs more, add it now. Add a pinch of freshly grounded pepper too.

6. Drizzle the olive oil and stir.

7. Refrigerate for 10-15 minutes, to allow the flavors to come together well. You can also serve it right away, but I find this last step makes quite a difference in the overall result.

I actually do this step with almost all my salads, and the difference in the way they taste is big.

And there you go! You’ve got yourself a great healthy salad in almost no time.

What can you serve tabbouleh salad with?

I usually make tabbouleh salad when I cook falafel with rice.

But it also goes very well with meat dishes like roasted chicken or with vegan dishes like delicious roasted yams or fried rice.


And let me know in the comments below if you liked it!

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