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Lebanese tabbouleh garnished with sliced lemons and vegetables

Lebanese Tabbouleh Recipe

5 from 1 vote
Created by Mariam E.
This Lebanese Tabbouleh Salad is a very popular Middle Eastern salad recipe.  Easy to make with simple ingredients, it is fresh and vibrant in flavor and it's a great make ahead dish. Perfect to serve as part of a mezze or as a side or light lunch.
Prep Time 30 mins
Cook Time 0 mins
Total Time 30 mins
Course Appetizer, Salad
Cuisine Lebanese
Servings 6 servings


  • 3 cups fresh parsley finely chopped
  • 2 cups vine ripe tomatoes petite diced
  • 2 tbsp fine bulgur
  • 1 cup green onion finely chopped
  • 1/2 cup lemon juice
  • 1/2 cup olive oil extra virgin
  • 1 tsp salt
  • 1 tbsp dried mint (optional, can replace with 1/4 cup freshly chopped mint)


  • Wash and dry all the veggies listed.
  • NOTE: Measure all ingredients after chopping.
  • Using a sharp knife, starting with the tomatoes, dice them into small pieces and place in a bowl. Add the bulgur and mix.
  • Cover the bowl and let them sit in the fridge for at least 10 minutes until you are done chopping the other ingredients.
  • For the parsley, remove all stems and chop them very finely. Place in a large bowl. Chop the green onions finely as well and add to the parsley.
  • Bring out the tomato bowl and add to the remainder of the ingredients.
  • Add the lemon juice, salt and olive oil together into the tabbouleh bowl.
  • Toss everything together very well to allow the parsley to absorb all the moisture.
  • Serve with some lettuce leaves and enjoy as a salad, side dish or appetizer.


  1. Let the  bulgur and tomato to sit for at least 10 minutes in the fridge before adding the other ingredients. This will allow the bulgur to become soft.
  2. Do not use a food processor to chop the parsley. All of the ingredients must be chopped by hand or they can become too soggy.
  3. Dry the parsley well before you chop it and remove the stems.
  4. Use a sharp knife to chop the ingredients. It will be much easier and they don't get squashed.
  5. Use fresh and firm vegetables for a more crispy salad.
  6. The salad will keep in an airtight container in the fridge for up to 3 days.


Calories: 206kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 412mg | Potassium: 371mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3135IU | Vitamin C: 58mg | Calcium: 64mg | Iron: 3mg
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