Tabbouleh is a fresh and aromatic salad with origins in Middle Eastern cuisine, particularly cherished in countries like Lebanon and Syria. Over time, this dish has traveled across the Arab world, adopting unique local variations. Our version is part of an “Levantine Mezze“, a collection of delicious small plates shared for convivial and varied meals.

At the heart of this recipe is bulgur, a traditional ingredient made from parboiled, dried, and finely cracked durum wheat. Known for its light texture and nutty flavor, bulgur is not only nutritious but also very easy to prepare. For those looking for a gluten-free alternative or who cannot find bulgur, quinoa, a protein-rich and equally versatile grain, makes an excellent substitute.

Incorporating fresh herbs, crisp vegetables, and dressed with a lemony vinaigrette, our Tabbouleh is a celebration of Mediterranean flavors. It forms an essential part of our “Levantine Mezze“, bringing a burst of freshness and color to the ensemble. To discover how this dish fits into the complete Mezze, just click here.

Tabbouleh

Incorporating fresh herbs, crisp vegetables, and dressed with a lemony vinaigrette, our Tabbouleh is a celebration of Mediterranean flavors.
No ratings yet
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Middle East
Servings 4 servings

Ingredients
  

  • 150 g of bulgur or quinoa
  • 300 ml of boiling water (for the bulgur)
  • One bunch of fresh parsley finely chopped
  • One small bunch of fresh mint finely chopped
  • 4 medium tomatoes diced into small pieces
  • 1 cucumber diced into small pieces (optional)
  • 1 green or red onion finely chopped
  • 45-60 ml of lemon juice
  • 60-75 ml of extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Preparing the bulgur/quinoa: If using bulgur, pour boiling water over it, cover, and let it sit for about 30 minutes until it is tender. If all the water is not absorbed, drain the bulgur using a strainer. If using quinoa, cook it according to the package instructions, then let it cool.
  • Chopping herbs and vegetables: While the bulgur or quinoa is cooling, finely chop the parsley, mint, tomatoes, cucumber (if used), and onion.
  • Mixing: In a large bowl, mix the cooled bulgur or quinoa with the chopped herbs and vegetables.
  • Seasoning: Add the lemon juice and olive oil. Season with salt and pepper to your taste.
  • Refrigeration: Let the tabbouleh rest in the refrigerator for at least an hour before serving. This allows the flavors to blend and intensify.
  • Serving: Serve the tabbouleh chilled, as a refreshing and aromatic salad.
Keyword Mezze, Traditional food
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite

A recipe proposed by Maison Marmite