🌿 Classic Tabbouleh with Mint
This classic tabbouleh combines finely chopped parsley with fresh mint, diced tomato and fine bulgur, tossed with lemon juice and olive oil. The mint gives a cooling lift to the peppery parsley and sharp lemon, and the salad stays light and juicy. It is served cold as part of a mezze, alongside grilled meats or with crisp lettuce leaves for scooping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 40 g fine bulgur
- 150 g flat-leaf parsley leaves
- 30 g fresh mint leaves
- 3 tomatoes, finely diced
- 2 spring onions, sliced
- 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.
- Chop the washed and dried parsley and mint very finely.
- Dice the tomatoes and slice the spring onions.
- Toss herbs, tomato, spring onion and bulgur together.
- Season with olive oil, salt and pepper and serve straight away.
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 with mint is the version most often found in Lebanese homes and restaurants, and the salad as a whole traces back to the mountain villages of Lebanon and Syria. Lebanon even celebrates a National Tabbouleh Day each July.
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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 →