Tabouleh Salad

A traditional Levantine salad that is refreshing and the perfect addition to your mezze spread! Tossed together with chopped parsley, mint, tomatoes, bulgur, olive oil & lemon juice. For those less familiar, bulgar is an ancient whole wheat grain, commonly used in Middle Eastern dishes. Couscous is also a great substitute. 
May 07, 2019
Serves 3-4 Total time:
45 Minutes



Place the bulgur in a wide container. Pour in the boiling water, cover and allow to soak for 30 minutes.

Tip: Based on your dietary preference or what's already available in your pantry, you can 1-1 substitute bulgar with couscous or quinoa!


In the meantime dice the tomatoes and chop the onion and parsley.


Drain the bulgur, squeezing out any excess water.


Mix all the ingredients together, season and serve drizzled with olive oil.

  • Season each layer of the salad separately to make the flavors pop.
  • Drizzle with a little olive oil before serving, to maintain the crispy texture of the ingredients.
  • Finely chop the ingredients to get equal amounts on every spoonful.
  • If you are in a hurry, soften the bulgur in boiling water for a couple of minutes beforehand.
  • If you have lots of leftover tabbouleh, place the mix in a blender and pulse to create a paste. Shape into patties and either bake or fry for a vegan, healthy burger version!

Leave a comment