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Tabbouleh recipe in white bowl

Lebanese Tabbouleh Salad Recipe

This fresh, green, summery salad feature bulgur wheat and fresh herbs as the main ingredients. It serves well as a side or as the main dish. It is incredible easy to make and is one the entire family will love.
Course Main Dish, Side Dish
Cuisine International, Middle Eastern
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 People
Calories 152kcal


  • ¼ Cup Bulgur Wheat, rinsed
  • 1 ¼ Cup Water
  • 1 ¼ Cup Fresh Parsley Chopped
  • ½ Cup Fresh Mint Chopped
  • 1 Small Onion Diced; ¼ cup of diced onion will also work.
  • Juice Of 1 Lemon
  • 2 Tomatoes Chopped
  • 2 Tbsp. Olive Oil
  • ½ Tsp. Black Pepper Or to taste
  • ½ Tsp. Kosher Salt Or to taste


  • Place the bulguar wheat into a saucepan and cover with water. Bring to a quick boil then reduce the heat to medium temperature. Cook uncovered for 10 minutes.
  • Drain, then strain using a sieve and transfer to a serving bowl. Allow to cool at room temperature.
  • Add in the parlsey, onion, mint, tomatoes, lemon juice, salt and pepper to the bulgur wheat. Mix well. Taste and adjust seasoning if needed.
  • Serve as a side or as a main dish and enjoy.


Recipe Tips

This salad do not freeze well. It is best enjoyed at room temperature or refrigerated to be enjoyed the next day.
***Calories are estimated per serving***


Serving: 6People | Calories: 152kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 113mg | Potassium: 216mg | Fiber: 3g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 79mg | Calcium: 6mg | Iron: 6mg