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Fresh Lebanese Tabbouleh Salad Recipe Easy Zesty Lemon Parsley Guide

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A bright and refreshing Lebanese tabbouleh salad featuring zesty lemon, fresh parsley, and fine bulgur wheat. Perfect for quick meals, gatherings, and a light yet satisfying dish.

Ingredients

Scale
  • 1/2 cup fine bulgur wheat (90g)
  • 2 cups fresh flat-leaf parsley, packed (about 60g), finely chopped
  • 1/2 cup fresh mint leaves (15g), finely chopped (optional but recommended)
  • 2 medium ripe tomatoes, diced
  • 1 small cucumber, diced (peeled if skin is thick)
  • 3 green onions, thinly sliced
  • 1/4 cup fresh lemon juice (60ml), freshly squeezed
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of ground allspice or cinnamon (optional)

Instructions

  1. Place 1/2 cup (90g) of fine bulgur in a fine mesh sieve and rinse briefly under cold water.
  2. Transfer bulgur to a bowl and cover with 3/4 cup (180ml) boiling water. Let soak for about 15 minutes until softened but not mushy.
  3. Drain excess water by pressing gently through the sieve or with a clean towel. If too wet, spread on a plate to dry slightly.
  4. While bulgur soaks, finely chop 2 cups flat-leaf parsley and 1/2 cup fresh mint leaves. Ensure parsley is dry to avoid sogginess.
  5. Thinly slice 3 green onions and dice 2 medium tomatoes and 1 small cucumber into small, uniform pieces.
  6. In a large mixing bowl, combine drained bulgur, parsley, mint, green onions, tomatoes, and cucumber. Toss gently to mix evenly.
  7. In a small bowl, whisk together 1/4 cup (60ml) fresh lemon juice, 1/4 cup (60ml) extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add a pinch of ground allspice or cinnamon if desired.
  8. Pour dressing over salad mixture and toss gently but thoroughly to coat.
  9. Cover bowl with plastic wrap and refrigerate for 20 to 30 minutes to let flavors meld.
  10. Before serving, toss salad again and adjust seasoning with lemon juice or salt if needed.

Notes

Wash and dry parsley thoroughly to avoid soggy salad. Do not over-soak bulgur; it should be tender but still have some bite. Use freshly squeezed lemon juice for best flavor. Let salad rest in fridge for 20-30 minutes to allow flavors to meld. Can substitute bulgur with quinoa or millet for gluten-free version. Optional add-ins include chickpeas, feta, jalapeño, or toasted pine nuts.

Nutrition

Keywords: tabbouleh, Lebanese salad, parsley salad, bulgur salad, fresh herbs, lemon salad, Middle Eastern salad, easy tabbouleh, gluten-free tabbouleh option

Find it online: https://elaraeats.com/fresh-lebanese-tabbouleh-salad-recipe-easy-zesty-lemon-parsley-guide/