Tabbouleh takes me back to my 20’s when I first moved to London. I lived near Edgware road, home to lots of Middle Eastern and Lebanese restaurants and shops. The smell was wonderful, a mixture of shisha, freshly baked flat bread and spices. My best friend and I would stop by regularly for a plate of mezze, which always included tabbouleh. This is where the love for this herby salad began.
Tabbouleh salad is made using bulgur wheat. It is commonly used in Middle Eastern food. In India it is used to make sweet recipes. It is a great nutritional alternative to rice and couscous as it contains more fibre and protein. However, it is not a gluten free grain but it is suitable for vegetarians and vegans.
This is the most refreshing salad on a hot summer’s day and it’s perfect for BBQ’s and picnics. The flavours get better the longer you leave it which means it is a great salad to make in batches for lunch. The herbs in this salad are parsley and mint. I always have a big bunch of mint in my fridge as I love drinking fresh mint tea during the day. A great tip on how to store herbs is by wrapping them in kitchen paper and storing them in an airtight container in the fridge. They last for weeks! For more useful tips like this, check out my tips and tricks post.
To make this tabbouleh recipe, start off with washing and then soaking the bulgur in boiling water for 15-20 minutes. Cover the bowl to allow it to cook with the steam. Chop all the fresh ingredients and herbs. The key to this salad is to chop everything as finely as possible. I don’t know why but it just seems to taste better this way. The tabbouleh salad is dressed with extra virgin olive oil and lime juice. I like to serve this salad with little gem lettuce leaves which act as wraps.
This salad is perfect for a light meal and can be made in a batch to last all week. If serving as part of a mezze, try making it with hummus, falafel, grilled halloumi and pita.
Did you like this fresh herby salad? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Tabbouleh Recipe – Lebanese salad
Yield 2 people
Tabbouleh is a fresh and herby salad that works well as a light meal or part of a mezze. A perfect simple salad that is so refreshing.
- 50g (⅓ cup) bulgur (cracked wheat)
- 200ml (1 cup) boiling water
- 1 tomato, de-seeded and chopped
- 4 spring onions, finely chopped
- ½ cucumber, finely diced
- 50g (2 cups) fresh mint, destemmed and finely chopped
- 50g (2 cups) fresh parsley, destemmed and finely chopped
- 2 tablespoons extra virgin olive oil
- ½ lime, juiced
- Salt and pepper to taste
- Soak the bulgur in boiling water for 15 to 20 minutes and cover with a plate until it’s soft. Drain the excess water using a sieve if necessary.
- Mix the vegetables and herbs in a bowl and stir in the bulgur.
- Add the oil, lime juice and salt and pepper.
- Serve with little gem lettuce.
- Can be stored in the fridge for 1-2 days in an air-tight container, add dressing just before serving.
- If serving as part of a mezze try making it with hummus, falafel, grilled halloumi and pita.
- Serves 4 people as a side salad.
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 4 g
Unsaturated Fat 12 g
Sodium 1166 mg
Total Carbohydrates 20 g
Dietary Fiber 6 g
Sugars 2 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.