Tabbouleh (Levantine Parsley Salad)

Tabbouleh is a Levantine salad consisting for the bigger part of chopped parsley. Other main ingredients are bulgur, tomato, mint, olive oil and lemon juice. Tabbouleh is served as part of Mezze and vegan by default. If you want, you can replace bulgur with couscous.

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Levantine Tabbouleh

What is Tabbouleh?

Tabbouleh is a Levantine parsley salad that is originally from the mountain area of Lebanon and Syria. Over the centuries it has grown to be one of the most popular salads in the entire Middle-East.

Tabbouleh has many variations. Depending on the region, the balance will be either ‘more grains’ or ‘more herbs’. There are also tabbouleh dishes that replace onions with scallions or shallots. The most colorful variation might be the tabbouleh with pomegranate seeds instead of tomato.

Most often Tabbouleh is made with Bulgur, made from a type of wheat called salamouni. The bulgur in Tabbouleh is typically soaked, not cooked. You can replace bulgur with couscous. Today we will go for a couscous variation of Tabbouleh. 


As a main dish: for 2 servings | As a side dish: for 4-5 servings

  • 150 milliliter or ¾ cup of bulgur or couscous
  • ½ onion, chopped up
  • 2 cloves of garlic, chopped up
  • 8 small roma tomatoes (or substitute with 4 normal tomatoes)
  • 1 cup of parsley, chopped up
  • ½ cup of mint leaves, torn in half
  • ¼ cup of olive oil
  • 2 lemons, squeezed

How to make Tabbouleh

Prep: 15 min. | Cook: 0 min. | Total: 15 min.

  1. Boil water in a kettle.
  1. Put the bulgur (or couscous) in a bowl (the one you will serve the tabbouleh in) and pour the boiling water until all the grains are under water. Let it soak for 10 minutes.
  1. Squeeze out the lemons and chop up the garlic. Mix the lemon juice and the garlic with olive oil and some pepper and salt and set aside.
  1. Unseed the tomatoes and get rid of the juice. Only use the flesh and chop up in small dices.
  1. Chop up the onion in small dices.
  1. Chop up the parsley as small as possible.
  1. Pluck the mint leafs and tear in halfs.  
  1. When the bulgur or couscous has soaked up all the water, hussle with a fork until loose. 
  1. Pour half of the dressing and mix.
  1. Add all other ingredients and mix well. Save some mint and parsley for garnish. 
  1. Pour the other half of the dressing and mix again.
  1. Garnish with some parsley and mint. 
Levantine Tabbouleh


Recipe: Tabbouleh (Levantine Parsley Salad) 
Country: Lebanon, Syria
Prep: 15 min.
Cook: 0 min.
Total: 15 min.
Ingredients: parsley, tomato, onion, mint, bulgur, couscous, lemon, olive oil  
Type of meal: side dish

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