Tabouli is a bright salad with fresh herbs, juicy tomatoes, and crisp cucumber tossed in a lemon dressing.
authorโs note
The Tabouli I Couldnโt Stop Eating in Dubai!
A few years ago I traveled through Dubai and the Maldives, and everywhere I went there were two salads on the table. Tabouli and fattoush.
They showed up at restaurants, hotels, and even small local cafรฉs. Every meal seemed to come with a spread of hummus, baba ghanoush, warm pita, and one or both of those salads.
The tabouli especially stuck with me. It was incredibly fresh, packed with herbs, bright from lemon, and balanced with just enough bulgur to give it texture.
When I got home, I started testing my own version. I wanted the same fresh herb flavor I remembered, but I also wanted a dressing that had a little extra depth.After many batches, this recipe became my favorite. It keeps the classic ingredients but adds a few simple touches to the dressing that make the flavor pop.
Quick Tip
Tabbouleh vs. Tabouli โ Whatโs the Difference?
Just the spelling! Both names refer to the same fresh salad. How to Say It: itโs pronounced โtuhยทbuยทleeโ (hereโs a video).
Tabouli Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Fine bulgur wheat | Fine bulgur softens quickly with hot water and gives the best texture for tabouli. |
| English cucumbers | Less watery and more flavorful than regular cucumbers. Persian cucumbers also work well. |
| Cherry tomatoes | Sweeter and firmer than regular tomatoes which helps keep the salad from getting soggy. |
| Flat-leaf parsley | Use Italian parsley for the best flavor. Chop by hand so the herbs stay fluffy and bright. |
| Fresh mint | Chop small for even flavor. |
| Olive oil | Use extra virgin olive oil for the best flavor in the dressing. |
Variations
Switch Things Up
- Couscous Tabouli: Swap bulgur for small couscous. It cooks fast, just like bulgur, since itโs tiny pasta.
- Quinoa: Use quinoa for a gluten-free option. Quinoa is a seed, not a grain, making it great to use.
- Add Avocado: Not traditional, but diced avocado adds a creamy touch. Thatโs the best part of homemadeโmake it your own!
Adding Protein
Boost the protein with roasted or air-fried chickpeas, grilled chicken, flank steak, or salmon.
chelseaโs recipe tip
How I Like Eating Tabouli
Traditionally part of a meze or served with proteins, this works like a fresh salsa. I love it with grilled meat, warm pita, and hummus.
- Over Greens: Pile onto lettuce or mix into a salad.
- As a Side: Great with grilled meats, kebabs, or falafel.
- With Pita: Scoop with warm pita or pita chips.
- In Wraps: Add to wraps or sandwiches for a fresh element.
Storage
Store in an airtight container for 2โ3 days. Green onion flavor gets stronger over time. Stir before serving and add seasoning or lemon if needed. Tabouli doesnโt freeze well.
More Delicious Salad Recipes:
Salads
Israeli Salad Recipe
Salads
Cucumber Feta Salad
Salads
Sweet Potato Farro Salad
Healthy
Chickpea Salad Recipe
Tabouli (Tabbouleh)
Video
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 3/4 cup fine bulgur wheat see note 1
- Salt and pepper
- 1-1/2 cups diced English cucumber see note 2
- 2 cups quartered cherry tomatoes
- 1/3 packed cup finely chopped fresh mint
- 1 packed cup finely chopped flat-leaf parsley 2 bunches, see note 3
- 3/4 cup finely chopped green onions 1 bunch
- 1/4 cup olive oil
- 1 lemon
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1-1/2 teaspoons honey
- 1 tablespoon Dijon-style mustard
- 2 tablespoons red wine vinegar
Instructionsย
- Bring 1-1/4 cups water to a boil. Add bulgur to a large glass bowl, sprinkle with salt, and pour the boiling water over. Stir, cover tightly with plastic wrap, and let sit at room temperature for 15โ25 minutes or until all water is absorbed. Remove plastic wrap, fluff with a fork, and let cool to room temperature. For faster cooling, place in the fridge. Bulgur can be made ahead for easy prep later.
- Zest and juice lemon to get 1/2 teaspoon zest and 1-1/2 tablespoons juice. Add to a wide-mouth jar with all other dressing ingredients. Season to taste (I add 3/4 tsp salt and 1/2 tsp pepper). Shake vigorously to combine and place in the fridge until ready to use.
- Add completely cooled bulgur, cucumbers, tomatoes, mint, parsley, and green onions to a large bowl. Toss gently. Add dressing and toss again. Taste and adjust seasoning to taste. Serve or refrigerate until ready to serve. This salad gets tastier after it's had some time to chill!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Iโm Chelseaโs sister and after she got back from Dubai she started making this tabouli and her hummus and I swear itโs the most flavorful and delicious dish Iโve ever had! Itโs a repeat in my house now!
Tabouli is one of my all-time favorite foods. Unfortunately, since I need to eat gluten free and a little lower in carbs I canโt eat the real stuff but several years ago I discovered that hemp hearts make a lovely tabouli. The recipe I use is very much like yours. As soon as I get more hemp hearts Iโll try yours.
Wow, what a great tip! So excited for you to try! Thanks Denise! ๐