Tabouli (Lebanese salad)

★★★★★ 1 Review
papadeelv avatar
By Dennis Eitniear
from Henderson, NV

The secret to a great Tabouli is to chop every ingredient as fine as possible. It's a bit labor intensive, but the blend of flavors is intensified tremendously.

serves 10 +
prep time 1 Hr


  •   2 c
    bulgar wheat
  •   2 c
    very hot water, almost boiling.
  •   1 medium
    cucumber, diced small, 1/4 inch or less.
  •   2 small
    tomatoes, roma or any alternative.
  •   8
    scallions, finely sliced/chopped.
  •   1/2 c
    fresh mint, very finely chopped. fresh mint is imperative, not dried.
  •   2 c
    fresh parsley, very finely chopped.
  •   1 clove
    garlid, minced
  •   1/2 c
    lemon juice
  •   3/4 c
    extra virgin olive oil
  •   1 Tbsp
  •   1 tsp
  •   2 pkg
    pita bread (optional)

How To Make

  • 1
    Add hot water to wheat, let stand 30 mins. Drain ALL water from wheat, squeeze if necessary. Blend remaining ingredients well. Add dressing, let stand at least 30 mins. in fridge.
  • 2
    DRESSING: Combine the lemon juice, olive oil, salt & pepper,pour over salad while blending. Flavor options that have gone over well is adding a T of Cilantro and/or a t of ground Ginger to the dressing mix. I like to play ;)
  • 3
    Quarter the Pita bread and fill with the salad. Can also be served as a stand alone salad, but I highly recommend the Pita option.
  • 4
    Oh, one further adaptation you can try is to dice beef or lamb and add that to the mix. This a very versatile recipe :) If you do go with the meat option, season lightly, the balance in the salad is great already.