Best Tabbouleh
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's.
Updated by Kathryne Taylor on August 30, 2024
Finally! I’ve figured out how to make the best tabbouleh. It’s just as good, if not better than, my favorite local Middle Eastern restaurant’s. If you try it, I think you’ll agree.
Tabbouleh (also spelled tabouli) is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice. It’s refreshing, light and packed with healthy ingredients.
You’ll often find tabbouleh as a side dish on Mediterranean menus. It’s right at home with hummus, baba ganoush, falafel, feta, olives… all of my favorite things.
I’ve attempted tabbouleh at home over the years, and I’m so pleased to share what I’ve learned with you today. Ready to make some great tabbouleh?
Tabbouleh Ingredients
Bulgur
Bulgur is parboiled cracked wheat, so it’s a whole grain. Once prepared, it’s tender and fluffy. Bulgur is often confused with couscous, but they’re not the same (couscous is actually tiny pasta).
Authentic tabbouleh is made with super fine grain (#1) bulgur and it’s soaked rather than cooked, but I haven’t been able to find it at regular grocery stores. There are several other varieties of bulgurs, and you’ll probably find only one option at the store. So, cook (or soak) it according to the package directions.
Fresh Parsley
Authentic tabbouli uses a ton of parsley. That’s why this salad is so green! I tried both flat-leaf and curly, and for once, curly is the way to go. Even when it’s chopped very small, curly parsley offers some extra volume that makes this tabbouleh so pleasant to eat.
Fresh Mint and Green Onion
Mint is standard and adds even more fresh flavor. That said, it can be expensive if you don’t grow it at home, so you can skip it if you’d rather.
Green onion is my mild onion of choice. It’s perfect in tabbouleh.
Cucumber and Tomato
Fresh cucumber and tomato add more texture and color, and build on the refreshing factor. Have I said refreshing enough yet?
Lebanese readers have informed me that cucumber is unusual in tabbouleh, which is news to me! You can skip it if you’d like, but it’s quite nice.
Olive Oil, Lemon Juice and Garlic
Tabbouleh is dressed in a simple combination of olive oil and lemon juice. You won’t find garlic in every tabbouleh recipe, but I think that one clove makes this recipe extra delicious.
How to Make the Best Tabbouleh
1) Salt your tomato and cucumber, and drain off the excess juice.
Fortunately, this doesn’t take any extra time. Tomato and cucumber release a lot of moisture when they’re exposed to salt, and will make your tabbouleh way too watery if you do not drain it off.
Simply combine the tomato and cucumber in a bowl with some salt (you’ll find these instructions in the recipe below), and set it aside while you chop the parsley. Drain off the excess juice before you stir the salad together. Easy!
2) Use lots of parsley and chop it finely.
This recipe calls for three bunches of parsley, and the easiest way to chop that much parsley is in your food processor. You can do it by hand, but it will take a while. Don’t worry about removing the thin parsley stems—they offer a lot of great flavor.
3) Season sufficiently with lemon juice and salt.
Tabbouleh should be zingy and full of flavor, and you’ll need to use enough lemon and salt to get there.
Watch How to Make Tabbouleh
Tabbouleh Serving Suggestions
Tabbouleh is typically served chilled or at room temperature. It’s a perfect side dish or salad to offer with Mediterranean/Middle Eastern meals. Here are a few suggestions:
- Dips and spreads: Creamy Hummus, Baba Ganoush, Tzatziki, Tahini Sauce
- Crispy Baked Falafel
- Fattoush Salad with Mint Dressing
- Mujaddara (Lentils and Rice with Caramelized Onions)
- Dukkah with bread and olive oil
Please let me know how your tabbouleh turns out in the comments! I hope you love it.
Best Tabbouleh
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant’s. Recipe yields 6 servings (a little over 1 cup each).
Ingredients
- ½ cup bulgur
- 1 cup diced cucumber (1 small-to-medium)
- 1 cup diced tomato* (1 large)
- 1 teaspoon fine salt, divided
- 3 medium bunches curly parsley
- ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
- ⅓ cup thinly sliced green onion
- ⅓ cup extra-virgin olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 1 medium clove garlic, pressed or minced
Instructions
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (each should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Notes
Make it gluten free: Bulgur is not gluten-free since it’s cracked wheat. Substitute quinoa for an untraditional gluten-free option—here’s my Quinoa Tabbouleh recipe.
*Tomato note: Use the most ripe and red tomatoes you can find! If you’re making this salad when tomatoes aren’t in season, cherry tomatoes might be your best bet.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi, I’ll start with I’m a big fan of yours and bought your book too. My first husband was Lebanese and an amazing cook. If you want to be really authentic (although I’m sure your version is completely delicious) I can make a few notes here.
No cucumber, never cook the bulgar wheat- let soak briefly in water then squeeze the water out. Pinch of cinnamon and flat leaf parsley. We never put garlic.
Thank you for your feedback! I try and keep the recipe as authentic as possible.
I made it as she has it and authentic or not, I loved it!
Hi Kathy,
I love tabouli. This is a nice simple, quick recipe.
A note on cous cous, it is usually made from Duran wheat.
duran sb durum
I’ve been making tabouleh since the 60s. I soak the wheat in lemon juice. Use lemon for the dressing.
Easy to make, better the next day, keeps well, disappears rapidly.
Great with cabbage rolls. Tasty on ham sandwiches.
We use white pepper, a bit of garlic chives and Baharat or allspice, soak the burghul for an hour and drain, hand chopped parsley!! The food processor does something weird to the parsley (baqdoonis)–keeping it falastini
I’ve never made Tabbouleh before. I’m thinking of making this with quinoa instead of bulgar…what do you think?
Ha, I came on here to say quinoa tabbouleh is dynamite. I make a version from the Zahav cookbook that’s quinoa, red onion, parsley, mint and optionally, peas. No garlic, and I always use flat-leaf parsley (still haven’t really found a use for curly parsley, in my opinion).
Thanks!
do you need to soak the quinoa if using, not able to find bulger, thanks for any tips
Quinoa won’t soak up like bulgar wheat (which is cracked and parboiled). You need to cook the quinoa according to directions, then cool.
My mom makes it with quinoa and it’s fantastic!
That would be a good substitute.
I made this using quinoa instead of bulgar. It was delicious! The mint really makes a difference. It makes it pop!
Thanks again for a real winner!
I’m excited to try this more traditional tabbouleh recipe! I’ve never cooked with bulgur before, but your blog introduced me to farro, polenta and Israeli couscous (all of which I had never tried before and now love)!
Be sure to let me know what you think, Hayley!
This recipe is right for authentic tabouli. I’ve made it just like this for years. I wash the bulgur in a fine mesh strainer until the water runs clear, and let sit until ready to put in the salad. Use #1 fine(if your market marks it that way) for best results.
Thank you for sharing, Ellen!
Hi, I am half Libanese and half Portorican and leaned to make Tabouleh from myLebanese grandmother. She never put cucumbers and garlic in hers.
Esther Vanhout
Learned to make from my Lebanese grandmother. Cucumber yes, garlic no, but as salads go,always variations.
Hi Kate!
I make tabbouleh once in a great while. My husband is originally from Lebanon (51 years ago!) and he grew up with this salad. My recipe is pretty much the same as yours (got it from Ina Garten), but I started making it with quinoa a few years ago instead of bulgar wheat. He LOVES it with quinoa much better. I do, too! I never cared for the bulgar wheat. I never cared for tabbouleh either when my mother-in-law or sister-in-law made it! :-) Same amount of quinoa but you have to cook it first, then cool it down before adding the rest of ingredients. I use an English cuke and remove the seeds, then chop it, and use grape or cherry tomatoes. So I don’t salt those either. They work well in my recipe without salting them first. Just a thought. :-) Thanks for posting! :-)
Thanks for sharing, Linda!
I am Lebanese and I love the addition of cucumber that I started doing myself. I also sub the bulgar for quinoa for a different texture, at times. Can’t wait to try it with the garlic! Love all your recipes and your cookbook is a favorite in our kitchen :)
I have a quinoa-ish version too! Great substitute for sure. Thanks for sharing, Nina!
I am also Lebanese, have yet to put cucumber in but will give it a try.
We soak bulgar in water till it absorbs water then rinse and drain. We add The spice summac. You should be able to find at any middle eastern store. It is also used in fattoush salad.
Thanks for sharing, Christine!
Christine…..sumac….THANK YOU…I knew I was missing something…you’re a genius….
Can’t wait to make this! Question: is bulgur similar to farro?
It is from wheat, but it isn’t quite as dense or nutty as farro.
Thank you! I was thinking of substituting the farro for bulgur, but I think I’ll go with the bulgur. The recipe looks great.
I make tabbouleh several times a week and I never cook the bulgur- add simmering water just enough to moisten the wheat-this way all the juices from the tomato, cucumber and dressing will be absorbed into the grain.
Some variations: add the zest of the lemon for extra zip, or a teaspoon of cumin for earthiness,or a can of chickpeas for a complete meal.
Thanks for the inspiration.
I appreciate you sharing your variations, Lisa! Thanks for your comment.
I love all these suggestions and variations. Soaking the grain is easier and I think you should are right, it allows it to continue to soak up the tomatoe’s juice. In my heart (or stomach?) I am Lebanese
Christine…..sumac….THANK YOU…I knew I was missing something…you’re a genius….
Lisa….chickpeas What a great addition…you ladies are all so creative
very refreshing!!
I’m glad you liked it! Thank you for your review, Marcy.
Summer is the only time to make this recipe when the tomatoes from the market are flavourful. I make this often and this time used this recipe but added 2 extra tomatoes . Had never added cucumber which is a great addition. I always add a small clove garlic too.
I’ve never cooked my bulgur but added all the ingredients including the lemon juice and olive oil and let it sit overnight which gives the bulgur time to absorb all the good juices. Works great.
D.
Thank you for sharing, Denise!
My mother & grandmother came from the city of Aley (Lebanon) and tabouli is something we ate on a weekly basis. There are many variations of the recipe, and my situ’s (grandmother) was well regarded in the Lebanese community we lived in.
Parsley,tomatoes,scallions,bulgar wheat or quinoa
Salt,pepper,cinnamon,allspice (sometimes a pinch of cayenne too)
Lemon juice and a good extra virgin olive oil
I’ll give your recipe a try & see how it tastes. I’m sure it will be as good as your other recipes!
Please let me know what you think, John!
Great recipe with amazing flavor. But….I followed all your instructions and forgot to add the bulgar (or quinoa in my case) as I didn’t see it in your directions? Tell me if I’m crazy and missed it or is it missing from the recipe instructions? Not a problem, I’ll just stir it in now :)
Oops, you are right! I just fixed it. Thank you for bringing that to my attention.
Great recipe, thanks for sharing ! A few tips from a Lebanese: Instead of cooking the bulgur, try soaking it in water for a while, draining it then soaking it in the lemon juice about an hour before adding it to the Taboulé. That’s the traditional way.
Also we add “7 spices” to our tabbouli. Makes it so much more flavorful.
We usually do not add cucumbers and garlic but I’m interested to see how that would taste like so I’ll give it a try !
You’re welcome, Yas! Thank you for sharing your feedback.
Dude thanks for this your each and every dish is awesome but i don’t like tomato can is there any alternate for this.
You can omit if you like, Ganicabs.
I saw on a different site someone suggested replacing the tomato with roasted red pepper
Could you substitute some of the parsley for curly kale?
Sure, but that wouldn’t be tabbouleh. :)
Fantastic! I’ve not made tabbouleh for some time, since my gluten sensitivity had been diagnosed. But it’s a cinch with the quinoa – a big punch of protein and nutrients, so I should have been using it all along!
I added a generous handful of sultanas (raisins) to the final mix, in keeping with how my uncle had first taught me, but the rest? Spot on! Great tip in salting the cukes and tomatoes. It really makes a difference!
I’m happy to hear it, Da! Thanks for sharing.
Made this tabbouleh today. It’s amazing! I did add the mint, I have a ton growing in my yard! I will make this again and again. I’ll post on Insta.
Thank you! Thank you, Ellen.
Thank you! It really depends on the day. The first introduction can be the hardest! Try starting with a part that comes easier. Sometimes, I start with the recipe instructions and then build out from there.
I’m of Syrian descent… our family always uses cucumbers and not as much parsley (always the curly variety). Soak the bulgar (#2) in hot water while you cut up all the other ingredients. Then grab a handful and squeeze the water out. For the dressing you must use fresh lemon juice. We add garlic, salt and dried mint. As you can tell from all the comments each family has their own way of making Tabouli
Thank you for sharing, Pat!
Absolutely delicious! I made it with quinoa.
My daughter and I polished off the entire bowl in one sitting!
Than you for sharing, Catherine!
I’ve made Tabbouleh quite a few times but was in the mood to check out a different recipe. THIS is the one I’ll be making from now on. Thank you for the extra hints about salting and draining the cucumbers and tomatoes and especially for the idea of using the food processor to finely chop the parsley and mint. Genius! I’d never made it with lime before and it’s so wonderful. I know my guests will love it!
You’re welcome, Jean!
Wow it’s very delicious
Thank you for sharing, Rood!
Really great recipe! Tabbouleh is one of my favorites, and this didn’t disappoint! Thanks!
I’m happy to hear it! Thanks for your review, Melanie.
Used couscous in lieu of bulgar. Was great. Thinking of adding feta to leftover salad.
Thanks for sharing, Kristen!
I grow my own parsley. Roughly how much equals 3 bunches?
It should be roughly 3 cups.
I made it exactly as written and loved it. Looks exactly like the picture.
My parents were from Aleppo and I was brought up with the whole array of Syrian foods. I wish I had paid more attention to my mom’s cooking and now I do it from memory and suggestions from my Lebanese relatives-but their cooking is quite different. Your tabulleh was on the spot and the added cucumber made it so special!
I dont know your background but I will ask anyhow- are you familiar with ‘zatah’? It is a spice mix mixed olive oil and spread on pita bread. Lebanese dont do it justice. Wish I had my moms version. Anyway I do love your site!
Hi Fred! I’m glad you loved this recipe. I am familiar with zatah and have been playing around with different spice recipes. Nothing yet, though!
Ya never fail me; Made tonight and it was delicious. I cut the parsley by hand and it wasn’t a big deal. Loved he recipe, thanks.
Thank you for an incredible recipe, Kate! I made this recipe this evening with completely organic ingredients (even the garlic). It was fabulous and delicious. I added a bit more lemon after tasting, as you suggested, and got that bright and fresh taste that had us going back for more. I’m so looking forward to lunch tomorrow. I am hooked and will be looking to buy your book. P.S. I love your pup, ADORABLE!
Can I make this in advance? I’d like to make it 5 hours or so before we serve?
Sure! This is good leftover.
My favourite variant uses semi dried tomatoes and I use a lemon zester to add the entire lemon zest plus the juice. Try it, you won’t regret it
Cucumber, excellent idea, thanks for that. I like using finely diced raw pecans instead of grain. Good flavor, skips cooking, and makes the recipe acceptable for “raw” potlucks. (Maybe more calories, though.)
Hi , I’ve tried your quinoa salad and your tabbouleh salad and I have to say they were fabulous, my kids loved it , can’t wait to try more of your recipes. Thanks
I love to hear it was a hit with your kids!
This sounds so good. I’m going to try it this weekend. Two questions-how long does this keep in the refrigerator & any idea how many calories per cup? I’ll be using quinoa
Thanks so much!!!!!
Easy, fresh, and delicious recipe! I ended up adding more lemon juice and a bit more salt than the recipe called for (but I suppose my bunches of parsley were pretty large). It was perfect after that!
Thanks for sharing, Christine!
I have just made this perfect recipe. I have made tabouhli many times before and I followed your instructions exactly. I can tell you are a perfectionist as each step was in the right order. Often they are not. We loved the flavour and the salt treatment of tomatoes and cucumbers. It’s in my recipe book now
Thank you for your review, Jill!
I just made this today for lunch. Exactly what I needed on a cold, wintry MN day – fresh, light, healthy, delicious. Will absolutely make this again in the near future.
Made it and loved it! Substituted Quinoa because my local market didn’t have Bulgur and used flat leaf parsley due to personal preference. (Be sure to wash the parsley before using as it comes from the ground and can be gritty). This recipe was easy and delicious and I loved the addition of garlic. Thanks for sharing!
I start with soaking the burgul with the lemon and chop the tomatoes first and add them to the burgul. Then chop and add all the other ingredients. I add one bell pepper to give it a crunch. This way all the juice helps in the soaking. By the time you’re done, the burgul is soft and the tabouleh is not soggy.
This is my new go-to salad recipe. Hubby absolutely loves it. I even introduced my brother and his kids to it with Christmas dinner. Considering they had never had it before, it was well received.
I’ve already passed on the recipe several times. Thanks so much!
Hooray! That’s great. Thank you for sharing, Donna!
I always chop my parsley by hand. I’ve found that using a food processor can make it watery. Also, I add a dash of cinnamon to my tabouli and do not use garlic.
Hi Bruce! Thank you for sharing. Do you pulse it in your food processor?
I like it with lemony, crusty,sauteed sea scallops for a complete meal.
Thank you for your review, Blake!
I could not fault your tabbouleh. It was perfectly balanced and loved by everyone, thank you.
PS. As I couldn’t find bulgur at the time, with quinoa and it worked perfectly
I used to work in a fast food Greek restaurant. Our tabouli was awesome and don’t remember the recipe. I’ll try it in my shawarma.
I was really surprised just how good & zingy this recipe is using curly parsley (used to always use organic Italian flat parsley, but I’m a convert to curly!) I love parsley and subsequently, love tabbouleh. This is my go to recipe now. I add lots of lemon and omit the garlic (the older I get the less tolerant I am of garlic).
Thank you for your comment and review, Janice!
Yummy!!!!
This is not Tabbouleh dear! We do not add cucumber neither garlic to tabbouleh. Onion, tomato, parsley, mint, olive oil, lemon, salt, burgol & if you want some pomegranate sauce to give a great taste.
I’m sorry you are disappointed by my recipe. I try to keep it as authentic as I can and based on my experience.
How condescending towards Kate! “WE do not…”, this, after other commenters from Lebanese, Syrian and/or other Middle Eastern countries state they DO use those ingredients, is the height of conceit!
Wonderful recipe “as is” Kate, thanks,
Jack
I’ve recently been eating a vegan (or at least vegan-friendly) dietary preference and developed a newfound appreciation for tabbouleh!
Made the recipe as-is, and it was delicious! My vegan aunt and I completely devoured it. Also appreciated the updates based on the plethora of comments that provided adjustments for “proper” tabbouleh. Making another batch tonight with those variations and I’m sure I’ll appreciate it just as much. Thanks for the great recipe.
You’re welcome, Fem! I’m glad it was such a hit.