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.
This is a great recipe and I add about a cup of cooked chickpeas as well as a cup of baby sweet corn. Then I melt some aged cheddar cheese on a flour tortilla and load the wrap with the salad. It makes a full meal with the added chickpeas. Although a departure from traditional tabbouleh, my friends and I are addicted to it.
Really is the best tabboleh. Thank you.
You’re welcome! I’m glad you liked it.
How long will this keep on the fridge?
Hi Norma, see the last step. It should be fine refrigerated for up to 4 days.
I use less parsley and mint. I also deseed my tomatoes and cucumber. No soaking in salt.
Other than that pretty much the way the author makes hers.
This was so good! I’ve mad it twice now.
I’m happy you enjoy it, Rebecca! Thank you for your review.
Great recipe!
Thank you, Maggie!
Just made this for lunch today. Excellent! I will definitely be making again. Thanks!
Hi I don’t have bulgar wheat, Can I replace it with cracked wheat?
Hi, see the recommendations in the notes.
This dish (and recipe) honestly cured a fast food addiction of mine. So happy!
Hi Monroe, I’m glad you tried it!
Dear Kate, This recipe was a lifesaver! I’d promised to bring tabbouleh to a potluck, but I hadn’t made it in decades.
Did you know that your recipe is the first one that pops up on Google for “tabouli recipe” ? And that’s not even spelling it the way you do! Lucky me.
Feedback: I made it nearly 100% according to your recipe, except that I left out the garlic (mainly because I was running out of time).
1/ As you wrote, “curly parsley is best, for once.” It may also be best for the food processor. One guy wrote that his food processor didn’t process the parsley, but he must have been using flat leaf, because the curley parsley chopped up perfectly in mine. So glad that I didn’t try to cut all that parsley with a knife!
2/ Honestly, I didn’t measure the “dressing” ingredients. I just kept adding (separately) oil, salt, and lemon juice until it tasted right. I held to your adage that it needs “lots of salt and lemon” to attain the proper “zing.” I was very grateful for those words.
3/ One woman wrote a negative review because “the green onions ruined the taste of the salad.” So at first I didn’t add any, but the salad was missing a “certain element.” After I added some finely chopped green onions (white parts), that gap was filled.
Finally, too bad for the folks in the Middle East that cucumbers aren’t traditional, because I agree with you: they are *wonderful* in this salad!
Thank you very much. I’m subscribing to you now.
Hi Laura! I’m delighted you found my research, reader blog comments and recipe approach helpful. Thanks for your detailed comment!
I tried to skim the comments for an answer to my question but ran out of time. I have home grown parsley so have no clue how much “3 medium bunches” of parsley is. Could you add a weight for parsley perhaps?
Hi Anne, You can try about 3 large cups. I hope that helps!
I had a craving for tabbouleh the other day and did not have enough parsley, so I used half cilantro. It was absolutely delicious! I’m from San Antonio so I added a serrano pepper and a little red bell pepper. That is the way I make it now. Sometimes I’ll add avocado for a complete meal! Also…Its a wonderful side dish with fish!
Hi Kate,
My husband is from Lebanon and grew up with tabouli made with cracked wheat. I never cared for the cracked wheat and barely ate any at family gatherings. But a number of years ago I came across a recipe using quinoa and that’s how I make it. My husband PREFERS the quinoa tabouli over the cracked wheat! And I do too! My side of the family loves the quinoa tabouli too. I also use English cukes. I don’t salt it. I cut out the seeds and I use grape or cherry tomatoes cut in half or quartered. I also chop the parsley by hand as another Lebanese person said many years ago that it makes the parsley too fine. :-) To each his own!
Thank you for sharing how your family makes it, Linda.
what size bulgar did you use? #1 or #2
I hate salad as us Europeans make with huge leaves and nasty vinegrete. I first had Tabbouleh when in North Africa, it looked nice, and it was lovely . Your recipe was great. No cucumber or oil for me, but what a great taste. Thanks for the inspiration to start making it at home.
I wanted a higher protein to starch ratio (diabetic), so I bought dried French lentils. They cook in about 20 minutes. I used them instead of bulghur. The only other change I made was that I don’t care for mint, so I used lots of fresh dill. I’ve been taking it to work for lunches, with a handful of bright mini-tomatoes and a dozen kalamata olives stirred in.
Very good turn out for my first time making tabbouleh. I did mix it up a bit.
I wasn’t quite sure if I would enjoy the bulgar so I ended up using a third bulgar, quinoa and couscous. I also used more red onion than green. I love red onion and it adds more colour to my food.
It does taste better once it sits in the fridge for a little bit. Turned out deliciously fresh and zingy. :)
Thank you for sharing, Ashley!
This recipe was delicious! I made it as directed with no substitutions.
You mentioned that traditional tabbouleh does not have the cucumbers but I love the crunch and texture it provides and plan to keep it!
Thank you for sharing this tasty healthy dish.
I’m just an enthusiastic amateur in the kitchen but I don’t let that stop me from diving in. I found this recipe as I was working on dinner of schwarma chicken with a yoghurt jalepeno sauce for the tabbouleh, honey glazed sesame crusted Halloumi cheese, and Moroccan semolina flatbread.
I followed your numbers and ended up with a HUGE pile of chopped parsely – probably would’ve been good with 1/3 of the parsley. I felt that I needed to add more cucumber and tomato to give them a presence in the dish. I used 250g (uncooked) of freekeh instead of your bulgar. This was my first experience with freekeh but won’t be my last.
I ended up with almost 4 quarts of tabbouleh, so I’ll be experimenting with freezing some of it, for sure.
Thank you for sharing your feedback, Rob. I’m glad you found an option that worked for you.
To follow up on my freezing experiment: I spooned heaping tablespoons’ full into silicon mini-muffin cups to freeze the tabbouleh, then put them in a zip-lock bag to stow in the freezer. When they’ve defrosted I feel that the parsley has lost some of its texture and it can be watery. I’ve drained the excess liquid and mixed the greens into some cream cheese for a great sandwich/bagel spread.
Thank you for following up! I’m glad it wasn’t too bad.
My first time making this but with all the curled parsley and mint in my garden now was the time. I couldn’t find bulgar so I used success boil in a bag tri color quinoa. I skipped the garlic. I used some chives and red onion. I used a little more Parsley and mint I used the English cucumbers which were a better addition than the blah mushy tomatoes I. I will try it again when my garden tomatoes ripen All in all I liked it. The dressing was tasty also
Thank you for sharing! I’m glad you were able to make it. Yes, fresh garden tomatoes would be delicious!
Hi Kate,
I’m a Spaniard in Crete. This week has been over 40C/100F degrees and my family wanted something light and fresh for dinner. You came to the rescue. I used home grown tomatoes and lemons, Greek EVOO, and the rest of vegetables from Pripis Produce store in Kalyves. Great tabbouleh, thank you very much.
Tony Pérez
Almyrida, Crete, Greece
I’m happy you were able to enjoy this recipe, Tony!
I improvised a bit, but oh my gosh, I have to stop myself from eating too much because this is so delicious! I made 1 C of bulgur thinking I might use it for something else, but decided to add it all. I’ve read in the comments that there shouldn’t be too much bulgur, but I must have had two giant bundles of parsley because the proportions are still much more parsley and looks very much like your picture. I also only had limes, but I really enjoy the flavor. Thanks for the tips on things like draining the cucumber and tomato and adding garlic. Some recipes seem over-salted, but this seemed perfect to me. Tomorrow, I’m making your falafels to have with the left-over tabouli!
Whenever I see “best” in recipe captions from you, I know that I can really expect thee best recipe out there. This was another perfect example! We loved this so much, and I’m ready to make it again. Thank you !
You’re welcome, Myriam! I’m glad you loved it.
Delish! Such a fresh summer recipe!
I’m happy you enjoy it, Ruth! Thank you for your review.
I made this for the first time yesterday for a family bbq and everyone loved it! Tasted amazing and full of fresh flavour.
Another excellent recipe! I prefer without mint, personal preference. Just great! Thanks!
Thank you for restoring my faith in my memory. I ate at a ‘foodie’ restaurant today and there was no wheat in it at all. None. I poured it onto a plate to look and there was a soup of parsley and tomato and lemon juice. No wheat. The staff became abusive when I asked where the wheat was and then the owner joined in. This recipe is great and has restored my faith in reality.
I’m sorry to hear you had a poor experience, but glad you enjoyed this recipe.
Made this for the first time today & it is fabulous! I had everything but mint, so I’ll try the mint next time. Thanks for the tip on salting the tomatoes & cucumber – I’ll definitely use that in other recipes, too :-)
After loosing my sense of taste and smell I developed Parosmia and the list of “safe foods” I can eat is very limited. I’m eating things I wouldn’t had touched before and I probably would had hated this salad prior to the illness, but with this recipe has been a godsend. Some days this is the only food my body tolerates. Thanks for posting a great recipe.
I’m thinking of making it with some corn grits. Will cook them, let cool, then combine with the other ingredients in recipe
I worked 10 years in the middle east in a desert oil camp and know authentic tabbouleh well.. It’s more like a relish not a full blown salad. So about a 1/3 cup serving is plenty as a delicious side with grilled lamb kebobs, etc. Don’t try to take on a bowl full. Authentic tabbouleh is made with bulger wheat as in this recipe. Substituting with buckwheat groats is nice also. Just don’t use too much to overwhelm the salad. Cut it back by 25-50% over bulger. Buckwheat kernels are much bigger than bulger wheat. I only mention substituting buckwheat because I use it in many other recipes. Bulger wheat is not readily available where I live. And all I would use it for is tabbouleh. Thanks for sharing nice recipe, Kathryne. Reminds me of home away from home
I’m glad it reminds you of ones you have had! I appreciate your review, Luke.
Another trick I learned in middle east desert oil camp. Mix spoonfulls of tabbouleh in with finely chopped tomatoes (or even jar salsa) makes a nice salsa for chip pita dipping. Add splashes of tabasco sauce for heat and flavor. Tastes like jazzed up pico de gallo. Nice. The locals liked it also.We were always tweaking the same-o mess hall dishes like tabbueleh. But no tweaking the Indian food. Most Indian dishes are over tweaked as it is. Needs under tweaked if anything. It seems many Indian dishes use every exotic spice in existence.
My neighbors of many years made this salad 3 times a week. Love it. We added pita bread. Served along with the kubba. What a delicious meal. My great-grandchildren ask for that green stuff…
This may be a weird question, but we’re overloaded with carrot greens from our garden. Any chance carrot greens could be used along with parsley in this recipe?
I haven’t tried it here. You could also try my Quick Collard Greens and see how that works too!
Dear Kate, I just made this exactly to your recipe , and it is ust so nice & fresh I was lucky to get a heap of parsley from one of my neighbours and I definitely didn’t want it to go to waste , I have never made it before so I went to my Go – to Cookie & Kate , you are my favourite !! I have already made a few of your recipes , with my favourites being Best ever lentil soup , Healthy banana bread and your healthy blueberry muffins i must say with the addition of Greek yoghurt in the muffins makes them just extra moist and yum , so a big thank you from Melbourne, Australia I have been busy cooking in the lock- down.
Michelle
I’m a novice in the kitchen. This took me 2 hours to make… mostly because I’ve so seldom used my food processor that I had to re-read the manual and watch YouTube videos to get it to turn on. However, this was totally worth it. Great recipe and as a beginner I really appreciate the extra steps like the measurements on 3 bunches of parsley. (I bought 3 containers so I would have had 3 x the parsley if not for your measurements:) Thank you!
I’m glad you found it worth it, Amanda! I appreciate your review.
I under cooked the bulgur but I followed the instructions from another recipe. I also tried soaking another batch of bulgur to see how that would work and then I mixed all the bulgur together and it all seemed tough and undercooked. Live & learn I guess.
I’m sorry you didn’t have the best results the first time.
This recipe is true to our families Syrian tabouli… we always have used cukes in recipe… even Lebanese restaurants use cukes….kind of dry without it Iwould think… very helpful tips in your directions !!l. Nice fresh taste,,, we always let this marinate over nite for best flavor!!l. Thank YOU!!l
Much fun to make and delicious
to eat, my vegan friend loved it also.
made with quinoa just as good
I’m glad you liked it, Trish!
I make the tabbouleh salad with black beans, minced carrots, frozen peas, and tomatoes. I add olive oil and lemon juice. I add feta cheese on top when I am ready to eat it. I love this and it is so good for you.
This was fresh and delicious! Definitely a keeper.
Thank you! I’m glad you loved it, Nechama.
Best tabbouleh this side of creation!
Thank you, SJ!
As a former cooking teacher, I appreciate thoughtful recipes like this. I don’t have to take time thinking–there’s a better way. Because that’s what you provide. Thank you.
I’m glad you enjoy my recipes, Lynn! Thank you for your review.
If you’re cutting the parsley instead of the food processor, use flat parsley. This recipe needs less parsley, more lemon, and water. Taste the dressing before you add it and decide how much of each ingredient works best for you.
Great recipe … easy to follow, easy to make and wonderful to taste. So much of preprepared Tabbouleh from supermarkets is simple a bulgur salad with speckles of parsley.
Wonderful, John! Thank you for your review.
I ended up using ‘cauliflower rice’ instead of grain, and had with egg and a tahini and yogurt dressing. Love this – all stuff from garden except cucumber as mine haven’t happened yet
Well l love tabouli I always put garbanzo beans in mine l have had it with fruits too fresh peaches Keep spreading the word about tabouli
Made the tabouli, it was delicious. Best I’ve ever made, & I have been making it for 30 years. Spent a lot of time in the Mid East.
I’m glad it lived up to expectations!
THE BEST!!!!! I’ve made this so many times and have even shared the recipe to multiple friends and family members. Don’t care if people say it’s not authentic because who cares, it tastes sooo good! The combination of flavors is absolute perfection :)
Thank you for your review, Krista!