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Mary Ann Addis

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With so many variations of Tabbouli (TabboulehTabouli) in name and flavors, this is the one my Lebanese grandmother made. So simple to make, and most of all so incredibly fresh. It’s easy to forget that this salad is vegan and healthy.

For Tabbouli, curly parsley is a must. Flat parsley doesn’t provide the needed dimension. This salad is airy, often served with kibbeh and hummus. It’s should be light, and flat parsley just doesn’t cut it. The dressing is popping with the zing of the lemon and the sharpness of the garlic. I know some prefer to leave out the garlic, but I can’t imagine it without it. Serve with any chicken, fish, or grilled meats for a light and scrumptious side dish. Enjoy!


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Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Lebanese, Mediterranean
Keyword: bulgur wheat, lemon, olive oil, Vegan, vegetables
Servings: 8


  • 2 ½ cup Finely chopped curly parsley
  • 1 cup Green onions, chopped white & green parts
  • 2 tbsp Mint leaves, choppped
  • ¼ cup Bulgur Wheat #1 Fine
  • 1 Garlic clove, smashed into a paste
  • 1 Lemon zest (1 lemon)
  • 3 tbsp Lemon juice
  • 4 tbsp Extra Virgin Olive Oil
  • ½ tsp Kosher Salt
  • tsp Paprika
  • tsp Fresh black pepper


  • Rinse and prep all the veggies. Dry the parsley well with a paper towel (or use a salad spinner to get rid of the excess water). Do the same for the mint & green onion.
  • In a food processor (or by hand), pulse the parsley leaves several times until not too finely minced. You may need to work in batches. Place the chopped parsley in a large serving bowl.
  • Add the mint to the food processor and pulse a few times. Alternately, use a sharp knife to finely chop. Add the mint to the parsley.
  • Cut the green onions, both green and white. For the tomatoes, cut in half, and discard the insides. If not discarded, then the salad will be too watery. After removing the insides of the tomatoes, chop and add them to the parsley along with the green onions.
  • In a large bowl, rinse the bulgur wheat and drain the water until it comes out clear-ish. Add enough water to cover the bulgur, and let it sit while you prep the tabbouli. Drain well after 5 minutes, and top the salad.
  • Using the back end of the knife, sprinkle kosher salt on the garlic clove, and use the blade with the grain of the salt to mince it into a paste.
  • For the dressing, combine the lemon zest, lemon juice, olive oil, salt, paprika, and pepper in a glass jar with the garlic paste. Add the lid, and shake well.
  • Mix the tabbouli well, and pour the prepared vinaigrette. Mix, and check for seasoning. If too dry, add a little more olive oil and lemon juice. Store in the fridge for at least an hour before serving.



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