Authentic Middle Eastern Tabbouleh Recipe

Name: Authentic Middle Eastern Tabbouleh Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup bulgur wheat; 2 cups boiling water; 3 cups fresh flat-leaf parsley, very finely chopped (packed); 1 cup fresh mint leaves, finely chopped; 4 ripe tomatoes, finely diced; 1 medium cucumber, finely diced (optional, seed if watery); 4 green onions, thinly sliced (or 1 small red onion finely diced); 1/4 cup extra virgin olive oil; Juice of 2–3 lemons (about 3–4 tbsp, to taste); Salt to taste; Freshly ground black pepper to taste

A bright, herb-forward Middle Eastern tabbouleh made with plenty of parsley and mint, tender bulgur, ripe tomatoes, cucumber, and a lemon–olive oil dressing. Fresh, light, and ideal as a side or mezze—easy to make and perfect for entertaining.

Nov 24, 2025 - 16:21

Nov 27, 2025 - 16:57

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Authentic Middle Eastern Tabbouleh Recipe

Prep Time 20 min

Cook Time 30 min

Serving 6

Difficulty Easy

Traditional Levantine tabbouleh emphasizes finely chopped fresh herbs (parsley + mint) with a smaller proportion of bulgur, bright lemon, and good olive oil. It’s a cooling, vitamin-rich salad that pairs well with grilled proteins, flatbreads, or as part of a mezze spread. Chop the herbs very finely and chill before serving for best flavor.

Ingredients

1 cup bulgur wheat
2 cups boiling water
3 cups fresh flat-leaf parsley, very finely chopped (packed)
1 cup fresh mint leaves, finely chopped
4 ripe tomatoes, finely diced
1 medium cucumber, finely diced (optional, seed if watery)
4 green onions, thinly sliced (or 1 small red onion finely diced)
1/4 cup extra virgin olive oil
Juice of 2–3 lemons (about 3–4 tbsp, to taste)
Salt to taste
Freshly ground black pepper to taste

Nutritional Information

Calories: 140 kcal

Protein: 3 g

Carbohydrates: 18 g

Fat: 6 g

Fiber: 4 g

Sugar: 3 g

Sodium: 200 mg

Directions

1. Soak the bulgur

Place 1 cup bulgur in a heatproof bowl; pour 2 cups boiling water over it, cover, and let sit 20–30 minutes until tender.
Fluff with a fork and drain any excess; cool.

2. Prep herbs & veg

While bulgur soaks, wash and thoroughly dry parsley and mint. Finely chop parsley and mint very small.
Dice tomatoes and cucumber; thinly slice green onions.
Dry ingredients reduce sogginess.