Name: Tabouli Salad
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Middle Eastern
Ingredients: 1/2 cup bulgur wheat; 1 cup hot boiled water; 1/2 cup (about 1 bunch) parsley, chopped; 1/4 cup fresh mint, chopped; 1/2 cup tomatoes, diced; 2 green onions, chopped; 1/2 tsp salt; 1/4 tsp cinnamon (optional); 1/4 tsp nutmeg; Freshly ground black pepper, to taste; Dressing:; Juice from 1/2 lemon; 2 tbsp extra virgin olive oil

Jump to Recipe·Leave a Review

This tabouli salad is fresh, vibrant, and packed with flavor from parsley, mint, and a zesty lemon dressing. I love how the bulgur adds a pleasant chewiness while the tomatoes and green onions bring freshness. It’s light, healthy, and perfect for serving as a side or appetizer.

Why You’ll Love This Recipe

I like that this salad comes together quickly yet feels special and refreshing. The fresh parsley is the star ingredient, giving the salad its bold, herbaceous taste, while the mint adds a cooling touch. It’s versatile enough to pair with Middle Eastern favorites like falafel, hummus, and pita, or to be served as a light lunch wrapped in lettuce leaves.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup bulgur wheat
1 cup hot boiled water
1/2 cup (about 1 bunch) parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup tomatoes, diced
2 green onions, chopped
1/2 tsp salt
1/4 tsp cinnamon (optional)
1/4 tsp nutmeg
Freshly ground black pepper, to taste

Dressing:

Juice from half of a lemon
2 tbsp extra virgin olive oil

Directions

I place the bulgur in a bowl, pour the hot water over it, and let it soak for about 10–15 minutes until tender but still slightly crunchy. If there’s excess water, I drain it.
I transfer the bulgur to a larger bowl and add the chopped parsley and mint.
I stir in the diced tomatoes, chopped green onions, salt, cinnamon, and nutmeg.
In a small bowl, I whisk together the lemon juice, olive oil, and black pepper.
I pour the dressing over the salad and toss well to combine.
I taste and adjust the seasoning with more salt if needed.
I chill the salad in the refrigerator for 2–3 hours before serving so the flavors can meld.

Servings and timing

This recipe makes 4 servings. Prep time is about 15 minutes, plus 2–3 hours of chilling for the best flavor.

Variations

I sometimes add diced cucumber for extra crunch.
For a heartier salad, I mix in cooked chickpeas.
I like using lime juice instead of lemon for a slightly different citrus flavor.
I occasionally replace bulgur with quinoa to make it gluten-free.

Storage/reheating

I store leftover tabouli in an airtight container in the refrigerator for up to 2 days. I don’t reheat it — it’s best served chilled.

FAQs

Can I make tabouli ahead of time?

Yes, I find it tastes even better when made a few hours ahead so the flavors develop.

What type of parsley should I use?

I use flat-leaf parsley for the best texture and flavor.

Can I use a different grain instead of bulgur?

Yes, quinoa is a great gluten-free alternative.

How do I keep the salad from getting soggy?

I make sure to dice the tomatoes just before mixing and avoid adding too much dressing.

Is cinnamon traditional in tabouli?

It’s optional — some versions include it for warmth, but the salad is still delicious without it.

Conclusion

This tabouli salad is a fresh, healthy dish I love making year-round. The combination of parsley, mint, and lemon makes it vibrant and refreshing, and it pairs beautifully with so many meals. Whether I serve it as part of a Middle Eastern spread or enjoy it on its own, it’s always a hit.