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Home » Recipes

Tabbouleh

Published: Mar 19, 2017 · Modified: Feb 11, 2022 by Emma · This post may contain affiliate links · 7 Comments

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This simple recipe tastes great alongside lamb kebabs, chickpea falafel or in a halloumi pitta - the possibilities are endless! Get the recipe below.

Authentic tabbouleh

Sometimes even I forget which recipes I've shared on the blog over the years. This simple recipe for authentic tabbouleh is one of them. One of our favourite dinners is feast of Middle Eastern treats from baba ghanoush to falafel, cous cous and tabbouleh. Because of its low fat and low carbohydrate make up it’s a really low calorie dish that is jam packed full of flavour.

Tabbouleh is a fresh tasting Levantine dish / salad made from big bunches or herbs and a little cracked wheat. A lot of people think of it as a bulgur wheat salad but the best, most authentic Lebanese tabbouleh is more parsley than anything else. Start with a big bunch of super fresh, Parsley lightly washed in ice cold water and cut finely with a sharp knife. Get the base right and you're on to a winner.

The remaining key ingredients are mint, onion, tomatoes, olive oil, lemon juice and salt. For mint again you need a sharp knife and slick knife skills to get beautifully cut ribbons of mint threaded throughout the dish. The best tabbouleh has a ration of roughly 1 part mint to 4 parts parsley.

Tabbouleh is a delicious herb packed salad which forms a cornerstone of Middle Eastern Cuisine! Get the recipe at Supper in the Suburbs.

Variations

There are thousands of recipes on the internet and some include variations such as garlic, lettuce, or even cous cous instead of bulgur wheat, but for purists, bulgur wheat is actually considered optional! I don't pretend to know the history behind tabbouleh and this recipe certainly isn't one passed down from my ancestors. But I do know one thing, herb flecked bulgur wheat is no tabbouleh. It should be bright green and zingy! If it's not, it's just not tabbouleh!

If you do feel the need to add a grain to your tabbouleh but are looking for a gluten free option, why not try adding quinoa! 

For more of a fruity note, why not adding pomegranate seeds? If you like the idea of this you'll love my pomegranate and pistachio tabbouleh.

The recipe

A sharp knife and a chopping board are really all you need to get this simple tabbouleh recipe from screen to plate.

Tabbouleh is a delicious herb packed salad which forms a cornerstone of Middle Eastern Cuisine! Get the recipe at Supper in the Suburbs.

Tabbouleh

Emma
Tabbouleh is a wonderful middle eastern salad often served with grilled meats.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Levantine
Servings 4 people
Calories 228.52 kcal

Ingredients
 
 

  • 40 grams bulgur wheat
  • 2 large vine tomatoes
  • 1 bunch parsley leaves only, finely chopped
  • 1 bunch mint leaves finely chopped
  • 4 spring onions
  • 2 lemons juice only
  • 3 tablespoon extra virgin olive oil
  • Sea salt flakes
  • Black pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon coriander
  • 1 pomegranate seeds and juice only

Instructions
 

  • Cook bulgur wheat according to your packets instructions (usually 10-15mins in boiling water) then spread half out onto a baking sheet and cook for 10 minutes at 160C.
  • Chop tomatoes, finely slice spring onions, add the untoasted half of the bulgur wheat in a bowl.
  • Add the lemon juice and olive oil and spices. Mix together well.
  • Next add the herbs along with olive oil and toss well.
  • Season to taste with the salt, pepper and lemon.
  • Scatter with the pomegranate and the toasted bulgur wheat.

Nutrition

Calories: 228.52kcalCarbohydrates: 31.54gProtein: 4.5gFat: 11.99gSaturated Fat: 1.66gSodium: 19.91mgPotassium: 617.01mgFiber: 8.28gSugar: 13.86gVitamin A: 2135.06IUVitamin C: 69.82mgCalcium: 67.27mgIron: 2.22mg
Keyword bulgur wheat, cinnamon, coriander, lemon, mint, nutmeg, olive oil, parsley, pomegranate, spring onion, vine tomatoes
Tried this recipe?Let us know how it was!
Tabbouleh is a delicious herb packed salad which forms a cornerstone of Middle Eastern Cuisine! Get the recipe at Supper in the Suburbs.

Serve with...

If you want to eat your quick and easy salad in the traditional way, scoop up your tabbouleh with small cos lettuce leaves, though personally I prefer it alongside grilled meats like kofte, or falafel, hummus and pita. I also love it stuffed in a wholemeal pitta with slices of grilled halloumi, the sharp flavours really compliment the salty cheese!

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Can you tell this has become a bit of a staple for us now? It's rare we don't have a big tupperware full of it in the fridge. It really brightens up every and any meal and makes a great snack or light lunch.

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For more Middle Eastern inspired recipes check out the recipe archive.

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Reader Interactions

Comments

  1. Jacqueline Meldrum says

    March 20, 2017 at 11:38 am

    I've not made this in such a long time. You've totally inspired me to make it again soon.

    Reply
  2. Kate | Veggie Desserts says

    March 20, 2017 at 2:25 pm

    Oooh this tabbouleh looks so good. All the ones I've had have been very bulgar-heavy so I love this authentic version with more parsley.

    Reply
  3. Camilla Hawkins says

    March 20, 2017 at 4:13 pm

    I haven't had tabbouleh in too long and yes the one I'm used to has a lot more bulgar wheat. Would love to try your more leafy version:-)

    Reply
  4. Helen @ Fuss Free Flavours says

    March 21, 2017 at 11:26 am

    Your tabbouleh sounds delicious, and I'm loving the mix of ingredients. A fabulous dish to look forward to making for warmer days, perfect for al fresco meals.

    Reply
  5. Katrin says

    March 21, 2017 at 11:52 am

    I love tabbouleh! Your version sounds so good, I really want to give it a try

    Reply
  6. Lizzie says

    March 21, 2017 at 12:42 pm

    This looks so tasty! I love tabbouleh, such a wonderful combination of flavours! And grilled halloumi - now I'm drooling. I'd never have thought of using nutmeg though.

    Reply
  7. Brandi Crawford says

    March 21, 2017 at 1:22 pm

    This looks so tasty and healthy! Gorgeous photos.

    Reply

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Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

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