Tabouli (tabbouleh) is a must have dish on our table, especially with a summer meshawe (BBQ) spread! We grow a lot of the ingredients from home, and as most Lebanese make it, use more parsley than bulgur.  We recommend trying it with plain, salted peanuts. It adds a delicious crunch to your bite!

Please note that you can change the serving size to automatically adjust the ingredients quantities.

Print Recipe

Tabouli Salad Recipe

Course

Salad

Cuisine

Middle Eastern, Vegan

Servings

servings

Ingredients

• 3 medium bushels of parsley cleaned & finely chopped
• 6 medium tomatoes chopped into small cubes
• 2 lemons squeezed
• 1/4 cup burgul #1
• 2 teaspoons salt
• 1 onion finely chopped
• 1 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 15 fresh mint leaves finely chopped (OR 2 tablespoons of dried mint)

Course Salad Cuisine Middle Eastern, Vegan Servings servings Ingredients 3 medium bushels of parsley cleaned & finely chopped 6 medium tomatoes chopped into small cubes 2 lemons squeezed 1/4 cup burgul #1 2 teaspoons salt 1 onion finely chopped 1 teaspoon black pepper 1/4 cup extra virgin olive oil 15 fresh mint leaves finely chopped (OR 2 tablespoons of dried mint)

Instructions

1. Mix the onion, salt, & black pepper together on side plate if preferred
2. Combine the burghal with the tomato in side bowl
3. Combine the parsley, burghal + tomatoes, mint and onion together in large bowl
4. And lemon juice, olive oil & toss
5. Salt to taste, add more lemon juice if desired

Recipe Notes

• Optional: Garnish with pomegranate seeds and or instead of tomatoes OR mix in salted peanuts!
• Serve with seasoned pita chips (get recipe here) and roman lettuce (for lettuce wraps)

Share this Recipe

Recipe tips/suggestions? Please leave us a comment!