Tabbouleh(lebanese salad) recipe, step by step Easy tabbouleh recipe
Prep time
Total time
Recipe type: Breakfast
Cuisine: Middle Eastern
Serves: 2
  • ½ cup bulgur (see Recipe Notes for quinoa and cracked wheat versions)
  • 1 lemon
  • 1 to 2 large bunches of flat leaf parsley, washed and dried
  • 1 large bunch of mint, washed and dried
  • 2 scallions
  • 2 medium tomatoes
  • ¼ cup of extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 small cucumber (optional)
  • A few whole leaves of mint for garnish
  1. Place the bulgur in a small bowl and cover with very hot (just off the boil) water by ½-inch. Set aside to soak until softened but still chewy, about 15 minutes.
  2. When the bulgur is done, drain off any excess water and place in the large bowl. Add the chopped tomatoes.
  3. Add green onions, chopped parsley and mint.
  4. add lime juice and salt.
  5. Add oilve oil.
  6. Toss everything together, taste, and adjust seasonings as needed.
To make Quinoa Tabbouleh, just substitute 1 cup of cooked quinoa for the bulgur.
To make tabbouleh with cracked wheat, substitute 1 cup of cooked cracked wheat for the bulgur.
Tabbouleh is very flexible. Feel free to add more or less of any ingredient based on your palate. The ground allspice may sound unusual but I encourage you to try it. It adds a touch of warmth and spice.
Recipe by Prema's Culinary at