Tabouli (Lebanese Salad)

Tabouli (lebanese Salad) Recipe

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Julie Shaker


Lemony, refreshing and oh so healthy!


★★★★★ 1 vote


  • 2 bunch
    parsley (flat leaf not curly)
  • 1 bunch
    fresh mint (approx. 1 cup worth)
  • 2
    large tomatoes
  • 1-2 bunch
  • 1 pkg
    frozen sweet pes
  • 1 c
    medium bulgur/wheat germ (not jarred wheat germ)
  • ·
    lemon juice concentrate
  • ·
    olive oil
  • ·
    salt & pepper

How to Make Tabouli (Lebanese Salad)


  1. • Thaw peas.
    • In a bowl, cover bulgur in very warm water and let soak until soft.
    • Pluck all of the leaves of both parsley and mint (no stems). Chop very small
    • Chop scallions and tomatoes also very small.
  2. • In a large bowl, add mint, parsley, scallions, peas & tomatoes.
    • Squeeze handfuls of bulgur and drain water well. Add to bowl and mix. The mix should be more of the green to white, but 1 cup should be enough.
    • Add oil to coat but not soak.
    • Add lemon, salt & pepper as you go and keep tasting it until you get the lemony taste you desire.
    • It’s all individual and you can always add more.
    • Serve with lettuce leaves or pita bread.
    o (It’s polite to use either of these instead of a fork or spoon and so much more tasty)

Printable Recipe Card

About Tabouli (Lebanese Salad)

Course/Dish: Other Salads

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