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Tabouli salad in a red wood bowl with wooden handled serving spoons, a small glass pitcher of olive oil with tabouli salad in a smaller white bowl with a metal spoon in it on a light marble background
5 from 11 ratings

The Best Tabouli Salad

Yield: 6 servings
Prep: 30 minutes
Total: 30 minutes
Author: Amina Al-Saigh
This is the best Tabouli recipe around. Finely chopped parsley, tomato, and green onions, mixed with the best ever dressing: lemon juice, olive oil, salt and pepper! Trust me - once you try it, you'll be making it over and over again
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Ingredients
 

  • 1/2 cup fine bulgur
  • 2 large bunches parsley , roughly 6 1/2 cups chopped
  • 3/4 cup lemon juice , approximately 3 large lemons
  • 2 large roma tomatoes
  • 8 green onions or scallions, substitute with 1/2 white onion
  • 20 mint leaves, picked off the stem
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, more per preference
  • 1/2 cup olive oil

Instructions
 

  • Fine bulgur being soaked in lemon juice and a metal spoon in a medium sized glass bowl on a light marble surface
    Start by juicing the lemons, then place the fine bulgur in a bowl. Pour the lemon juice on top and allow the bulgur to soak while preparing the rest of the salad.
  • Fine bulgur being soaked in lemon juice with chopped tomatoes and a metal spoon in a medium sized glass bowl on a light marble surface
    First, chop the tomatoes finely. Place the tomatoes along with all their juices on top of the soaked bulgur/lemon, so the tomato juices help to further soak the bulgur.
  • Bunch of parsley with stems chopped off on light wooden cutting board on light marble background
    Next, wash and dry the parsley. Cut off all the stem ends, and pick off any really large stems. If small stems remain, that's fine, they can also be chopped and used. Wash and dry the parsley well.
  • Small bunch of parsley beside small pile of chopped parsley with a large knife beside it on a light wooden cutting board on a light marble background
    Using a sharp knife, start to finely chop the parsley. Do this by using one motion to slice through the parsley leaves. Do not be tempted to go back and forth over the parsley, as that may bruise the leaves and cause the parsley to wilt quickly. Slicing once through is preferable and will keep it fresh longer. It's also fine if your parsley is not extremely fine.
  • Chopped parsley in a medium sized glass bowl on a light wooden cutting board with a large knife on it on a light marble background
    Place the chopped parsley in a large bowl.
  • Finely chop the green onions and place on top of the parsley.
  • Sliced mint leaves on a light wooden chopping board with a large knife beside it with whole mint leaves rolled up in a hand at the side of the chopping board on a light marble background
    Place the mint leaves on top of each other, then roll them into a bundle. Finely slice through, creating a chiffonade or mint ribbons. Place on top of the rest of the ingredients.
  • a medium sized glass bowl with fine bulgur soaked in lemon juice, chopped tomatoes, chopped green onions, sliced mint with a metal spoon in it on a light marble background
    Combine the chopped vegetables with the soaked bulgur and tomatoes. Start to toss the tabouli together to combine. Taste and adjust for more lemon juice if required.
  • Chopped parsley with fine bulgur in a medium sized glass bowl on a light marble background
    Lastly, add the salt, pepper, and the olive oil. Toss to combine once more, then serve.

Notes

  • Hand chopping the parsley yields the best results. Don't be tempted to use a food processor! 
  • If you can't find fine bulgur, you can replace it with couscous. Follow the same directions for soaking the couscous as outlined in the recipe.
  • Tabouli will keep well in the fridge for 2-3 days. Store it in an airtight container.
Serving: 1g, Calories: 217kcal, Carbohydrates: 14g, Protein: 2g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 298mg, Potassium: 195mg, Fiber: 3g, Sugar: 2g, Vitamin A: 505IU, Vitamin C: 19mg, Calcium: 29mg, Iron: 1mg
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