Lebanese Tabbouleh Salad

5 from 18 votes

Lebanese Tabbouleh Salad

Lebanese tabbouleh salad is a popular parsley salad made with Italian parsley, tomatoes, onions, bulgar wheat, lemons, and olive oil. This authentic Lebanese tabouli recipe is my family's recipe.

Servings:

Ingredients

3 bunches of Italian parsley about 6 cups finely chopped
3 bunches of green onions about 4 cups finely chopped
8 to 10 Roma tomatoes about 5 cups finely chopped
¾ cup dried fine bulgar wheat #1
½ cup olive oil
3 tablespoon water for the bulgar wheat
3 to 4 lemons about ½ cup of lemon juice, see note 4
salt to taste
1 bunch fresh mint about 1 cup chopped

US Customary - Metric

Instructions

Measure ¾ cup of fine bulgar wheat into a bowl. Sprinkle 3 tablespoon of water on top of the bulgar wheat. Mix with a spoon to evenly coat the bulgar wheat and set aside.
Don't wash the parsley bunch until it's been chopped. Cut the stems off. Finely chop the parsley. Add the parsley to a fine mesh strainer. Once all of the parsley is chopped, place the fine mesh strainer in a large bowl. Fill the bowl with water to wash the chopped parsley. Drain and repeat until the water runs clear. Keep the parsley in the mesh strainer until the water has drained. Move the parsley to a large bowl once it's finished draining.
If using fresh mint, wash the mint and remove the leaves. Finely chop the mint leaves. Add to the chopped parsley.
Wash the green onions. Finely chop the green onions. Add the chopped green onions to the chopped parsley.
Finely dice the tomatoes. Cut the tomato in half. Then slice ¼" layers parallel to the cutting board. Slice the tomato in ¼" strips, then turn the tomato to dice into ¼" cubes. Add the tomatoes to the chopped parsley and green onions.
Add the softened bulgar wheat to the chopped vegetables.
Squeeze the lemons. Measure out the lemon juice (should be about ½ cup of lemon juice). Add the lemon juice, olive oil, and salt to taste. Mix the tabouli well. Adjust the salt and lemon for a balanced salad.

Notes

Substitute quinoa in lieu of bulgar wheat for a gluten-free tabouli salad.
Use white onions instead of green onions. Substitute 3 cups of white onions for 4 cups of green onions.
Add fresh mint if available.
Lemons come in different sizes and juiciness. If you want a more accurate measurement, measure the lemon juice before adding it to the salad.
Storage: Store the tabbouleh in an airtight container in the fridge for up to 5 days. The tabouli will change colors and sweat while being stored in the fridge. There will be a lot of juice in the container. This is normal.

Nutrition