By Raya Kanaan

Tabbouleh is a salad that originated in the mountains of Lebanon and Syria and was made fun of originally because of its lack of meat, but eventually was kept in the middle eastern diet because of its health benefits.
Today Tabbouleh is a staple of Lebanese cuisine and is served prior to every feast.



30 mins


30 mins


Recipe type: Salad

Cuisine: Lebanese

Serves: 4-6



  • Flat leaf Parsley – 4 bunches (big)
  • Tomatoes – 4 large, finely cubed
  • Mint leaves – 1 small bunch, leaves only, minced
  • Yellow onion (or red for a preferred sweater taste) – 1, finely dicedBulgur (fine, cracked wheat) – ⅓ cup
  • Fresh Lemon Juice – 2 large lemons (a bit more for Mediterranean style)
  • Extra Virgin Olive Oil – ¼ cup
  • Salt – 2 tsp or to taste
  • Ground black pepper – 1/2 tsp



  • Pre-wash the parsley the night before, discard most of the stems, lay flatly on towel or paper towels in small bunches, turning once, to fully dry.
  • Soak onions in a bit of lemon juice and finely ground pepper
  • Finely and gently chop the dry parsley using a sharp knife and add to a large bowl.
  • Add sliced mint leaves & chopped tomatoes.
  • Add bulgur to the bowl.
  • Add the lemon juice, olive oil & salt then mix all the ingredients thoroughly.
  • Taste check and adjust the lemon, salt and pepper if needed.
  • Serve immediately. The salad can also be scooped with romaine lettuce leaves or Lebanese bread

*On the off chance you’re bothered by the bulgur being a bit crunchy:
In a bowl, cover cracked wheat with warm water and let stand about 15 minutes. Drain thoroughly.

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