🥗 Tabbouleh
Tabbouleh is a fresh Levantine salad made mostly of finely chopped parsley, with diced tomato, onion and a small amount of fine bulgur, dressed with lemon juice and olive oil. It tastes bright, herby and sharp, with a light chew from the soaked grain. It is served as part of a mezze spread, often scooped up with lettuce leaves.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 40 g fine bulgur
- 3 large bunches flat-leaf parsley (about 200 g leaves)
- 3 tomatoes, finely diced
- 1 small onion, finely chopped
- 60 ml lemon juice
- 3 tbsp olive oil
- salt and black pepper
Method
- Rinse the bulgur and soak it in the lemon juice for 15 minutes.
- Wash and dry the parsley thoroughly, then chop it very finely.
- Dice the tomatoes and chop the onion.
- Combine parsley, tomato, onion and bulgur.
- Dress with olive oil, salt and pepper just before serving.
How to make it lighter
- Add extra parsley and tomato and keep the bulgur modest — classic tabbouleh is mostly herbs.
- Measure the olive oil: 1 tbsp oil ≈ 120 kcal.
- Pair it with grilled chicken for a light, filling meal.
History
Tabbouleh comes from the mountains of Lebanon and Syria, where wild herbs and bulgur were everyday foods. It is now regarded as one of Lebanon's national dishes and is eaten throughout the Levant and the Arab diaspora.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →