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Traditional Lebanese Tabbouleh
Yummm, this vibrant and zesty salad is the true taste of summer! Easy to prepare and even easier to assemble, this well known Lebanese dish makes a wonderful centrepiece to any table. You can serve it as a side salad or as a key part of a Lebanese mezze with falafels, pitta bread, hummous, olives, vine leaves and other Middle Eastern delights.Print this Recipe Send to a friend Share
120g bulgur wheat
2 large tomatoes, diced
3 scallions (both white and green parts), trimmed and thinly sliced
4-6 fist-fulls of fresh curly parsley - stems removed and chopped
1 cucumber, peeled and diced
1 fist full of fresh mint leaves, chopped
1/4 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
75 ml extra-virgin olive oil
1/4 teaspoon coarse salt, or more to taste
Black Pepper to taste.
Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
Add the tomatoes, scallions, parsley, cucumber, and mint to the bulghur. Toss together.
Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine.
Serve as a side salad with a main meal or as a meal in itself with toasted pitta bread and hummous. Enjoy!