Tabbouli is a fresh, light, and delicious dish that you can easily add to your table! It’s a traditional Lebanese salad that’s made of herbs, bulgur, tomatoes, lemon juice, and olive oil — perfect as part of a mezze spread or as a refreshing side dish!
What makes tabbouli so special is its balance: the herbs bring freshness, the bulgur adds texture, then the vegetables provide the crunch, the tomatoes for that hint of sweetness, and the lemon and olive oil tie everything together.
You can play around with the amount of vegetables that you prefer, but bear in mind that parsley isn’t just a garnish for this authentic Lebanese salad — it is the main ingredient.
It’s excellent as a side dish, a salad, part of a mezze spread, or even as stuffing in wraps or pita. Just take your pick! 🙂
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Why this tabbouli recipe is a keeper!
- Fresh and vibrant. It’s loaded with fresh parsley, mint, tomatoes, scallions, and lemon, so every bite is bright, crisp, and refreshing.
- Light but satisfying. It’s not heavy, but the combination of bulgur and olive oil makes it filling enough to keep you going.
- Make-ahead friendly. Tabbouli tastes better after sitting for a while, giving all the flavors enough time to blend — making it perfect for meal prep.
Ingredients
(See the recipe card below for measurements.)
- Lemon – you only need to use lemon juice for making this traditional tabbouli recipe.
- Cucumber – you can keep the skin on if you prefer. Cucumbers in Stockholm are individually packed, so I always keep some of the skin on (peel alternately).
- Tomatoes – go for the juiciest tomatoes you can find; in my case, it’s cherry tomatoes.
- Bell pepper – green bell pepper, seeded, cored, and chopped into small cubes.
- Bulgur – fine bulgur is traditionally used, the type that you only need to combine with hot water, not cooking necessary.
- Scallions – also known as green onions, only the white and light green parts — chopped into small bits.
- Olive oil – I strongly suggest extra virgin olive oil, but go for the fruity or mild-flavoured ones.
- Herbs and seasoning – fresh parsley, mint, lemon juice and salt.
How to make tabbouli
Start by pouring one cup of boiling water into the fine bulgur, cover with a small plate, and let it sit for about fifteen minutes.
Chop the tomatoes and place them on a strainer to drain; set aside.
Remove the seeds and core from the green bell pepper, chop it into tiny cubes, and place it in a large mixing bowl.
Add the chopped cucumber, parsley, mint, scallions, cooked bulgur, and drained tomatoes.
Pour the olive oil and lemon juice.
Mix everything evenly, taste, and season with salt. Add more lemon juice or olive oil, if preferred.
Transfer your tabbouli into serving plates and enjoy!
Helpful tips
- Remember not to add all the lemon juice and olive oil at once. Start with half the amount, taste, and add some more if needed.
- It does not happen all the time, but if there is still water left with the bulgur after fifteen minutes of soaking, use a strainer to drain it as well, before combining with the rest of the ingredients.
- Feel free to remove the seeds of the cucumber, if that’s what you prefer.
Serving suggestions
If you are wondering what goes well with tabbouli, here are some delicious ideas for how to serve it using other classic Lebanese dishes from the blog:
It makes an excellent side dish to balance richer meals like this chicken stew with vegetables.
The freshness of the salad perfectly complements the hearty flavors of the main dish.
Serving tabbouli as part of a mezze platter is one of the most traditional ways to enjoy it.
Together with this pita bread and baba ganoush, you can have a spread that’s balanced, flavorful, and perfect for sharing.
Another popular way of serving tabbouli is pairing it with a bowl of warm soup.
Enjoying it with this classic Lebanese chicken soup is an excellent sample of that soup and salad combo.
Whether you enjoy it as part of a mezze platter or as a light, refreshing side, this tabbouli recipe will not disappoint.
So go ahead and try it for your next meal!
More Lebanese recipes
Tabbouli is more than just a salad; it’s one of the best examples of what makes Lebanese cuisine so special.
Every bite highlights the flavors, traditions, and values that define this rich food culture, like these other traditional Lebanese dishes:
Made with tender lentils, fresh herbs, and a bright lemon-olive oil dressing, this dish embodies the balance and nutritious simplicity that define Lebanese cuisine — and it highlights their love for wholesome, plant-based ingredients.
Rich dried dates with a sprinkle of chopped pistachio nuts, this cake with dried dates showcases Lebanon’s love for natural ingredients, warm flavors, and desserts that are both simple and deeply rooted in tradition.
GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SIDE DISHES!
📖 Recipe
Tabbouli Recipe
Ingredients
- 12 pieces cherry tomatoes
- 1/2 cup fine bulgur
- 1 bunch fresh parsley, finely chopped
- 3 sprigs fresh mint, finely chopped
- 2 stems scallions, finely chopped
- 1 medium cucumber, chopped into small cubes
- 1 medium green bell pepper, seeded and cored
- 1 to 2 tablespoons lemon juice
- 1 to 2 tablespoons olive oil
- 2 teaspoons salt
Instructions
- Pour a cup of boiling water into the bulgur, cover, and set aside for fifteen minutes.
- Chop the tomatoes and place them on a strainer to drain; leave for a few minutes.
- Remove the seeds and core from the green bell pepper and chop it into tiny cubes.
- Place the cubed bell pepper into a large mixing bowl, then add the chopped cucumber, parsley, mint, scallions, cooked bulgur, and drained tomatoes.
- Pour the olive oil and lemon juice.
- Mix everything evenly, taste, and season with salt. Add more lemon juice or olive oil, if preferred.
- Transfer your tabbouli into plates and serve!
Notes
- Cook’s Tip: Do not add all the lemon juice and olive oil at once. Start with half the amount indicated, taste, and add some more if needed.
- Refer to the post for more tips and suggestions.
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