Tabbouleh is a salad that, if there was ever a dish that could make you forget it was a salad, this is it. It is light and fresh and packed with flavour, perfect as a spring/summer dish or something to brighten the long, cold winters. It has a base of chopped parsley, fine, fresh mint, fresh tomatoes, and a light sprinkle of bulgur wheat, topped with a dressing of lemon juice and olive oil to get that citrus sunny kick. It is the bite of surprise that one always has, tasty, herby, and so light as though you were consuming sunshine on a plate
A Small Excursion in History
Tabouleh originated in the countries of the Levant (Lebanon and Syria) and has been a favourite dish in the region since time immemorial. In ancient times, everything was done wild, and people used to pick herbs in the mountains, but parsley, which was initially used as a medicinal plant, assumed the centre stage in this recipe. Over generations, locals perfected the harmony of parsley, mint, and grains—today, Tabbouleh stands as a symbol of Middle Eastern generosity and crisp, garden-fresh flavours. Nowadays, you can find it served in small family tables in Beirut to the banquet tables of luxury in Abu Dhabi, and it always has the same kind of colourful flair.
Ingredients
- Fresh flat. The star of the show: Add kale or cilantro to have a twist.
- Mint leaves: This is optional and refreshing; you can also use basil if you cannot get mint leaves.
- Bulgur wheat (fine): Provides some density; add couscous or quinoa for a gluten-free option.
- Tomatoes from the vine: Rich ones are best; cherry tomatoes are just as good.
- Spring onions: Use red onions or shallots instead.
- Fresh lemon juice: This adds the zest; substitute lime juice.
- Extra virgin olive oil: To add richness, avocado will help in a pinch.
- Salt and black pepper: To taste properly.
Instructions
Step 1: Put the fine bulgur in a bowl and pour boiling water over it. Leave it for 10–15 minutes to soften, then drain and fluff it up with a fork
Step 2: Rinse the parsley and mint well to get rid of all dirt. Dry them fully with a clean towel—any leftover water will make your salad soggy
Step 3: Fine chop parsley, mint, tomatoes and spring onions. Tabbouleh is full of little, very fine cuts, not hunky dory
Step 4: In a big mixing bowl, place the chopped vegetables and the bulgur that has been drained of water
Step 5: Serve or top with slices of fresh lemon juice and extra virgin oil, also season with salt and pepper to give it extra yum taste
Step 6: Mix the entire thing thoroughly but gently. Use more or less seasoning and lemon juice as you prefer
Serve
Serve it immediately incase in case you want to have a bite with intense flavour, or else refrigerate it for around 30 minutes to let the flavour combine more
Serving Tips
- Mezze Platters: Serve along with a hummus, baba ghanoush or falafel to complete the Middle Eastern menu.
- Wraps: Shred into a new filling in pita bread and grilled meat or halloumi cheese.
- In a Side Dish: Tasty when served with roasted or grilled fish, chicken or vegetables.
Precautions
- Never soak bulgur in too much water: Since this will lead to mushiness, which will ruin the texture
- Chop Greens at the Last Minute: Parsley and mint will end up losing their freshness when you chop them in advance
- Fresh Lemon Juice: The bottled is deadened in taste
- A Word of Advice: Bulgur must not be too much, as this will make it heavy; Tabbouleh should be green and light
More About Tabbouleh
It is not merely something to eat; this is a piece of life on the plate. Light, sweet and with a burst of good vibes, this Tabbouleh is an example that a healthy food can be both thrilling and immensely fulfilling.
