Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash
Tabouleh with fresh parsley and mint
Healthy and light tabouleh with fresh parsley

Authentic Tabouleh with Fresh Parsley

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
A jewel of Lebanese cuisine where fresh herbs, not grains, are the star. Authentic Tabouleh is essentially a parsley salad with a sprinkling of bulgur, not the other way around. The massive amount of fresh herbs acts like a chlorophyll bomb, while the lemon acidity makes the dish vibrant. It's an essential part of 'mezze' (Middle Eastern appetizers), traditionally eaten scooped up with lettuce leaves.
🕒 Prep Time 25 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Very sharp chef's knife (Crucial!)
  • Large mixing bowl
  • Lemon squeezer

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Soak the bulgur in hot water for 15 minutes until tender. Drain well and squeeze out any excess water.

Tip: For Tabouleh, the bulgur must be dry and fluffy, not watery, so it can absorb the dressing.
2 ✓

Wash the parsley and mint and dry them completely (!). Using a sharp knife, chop them very finely.

Tip: Wet herbs turn into mush when chopped. Only dry leaves can be chopped beautifully without bruising.
3 ✓

Dice the tomatoes and cucumber into tiny cubes (approx. 1/8 inch).

Tip: Remove the tomato seeds and use only the flesh to avoid making the salad soggy.
4 ✓

In a bowl, combine the chopped herbs, vegetables, and the cooled bulgur.

Tip: The mixture should be predominantly green (herbs); the bulgur is just a supporting actor.
5 ✓

Make the dressing: whisk the olive oil with lemon juice, salt, and pepper, then pour over the salad.

Tip: The acidity of the lemon slightly 'cooks' the raw ingredients, softening the texture.
6 ✓

Let it rest in the fridge for 30 minutes before serving to allow flavors to meld.

Tip: It's best served cold; the refreshing effect is most potent this way.

Recipe FAQ

Why is my parsley bitter?
If you use a dull knife, you crush the cells rather than slicing them, causing the parsley to bruise and oxidize. Use a razor-sharp knife!
Can I use couscous?
Yes, while the authentic recipe uses bulgur, couscous is a faster alternative.

Ingredients

  • 1/2 cup Fine Bulgur Wheat
  • 2 large bunches Fresh Parsley (Flat-leaf)
  • 2 pcs Firm Tomatoes
  • 1 pc English Cucumber
  • 1 handful Fresh Mint Leaves
  • 1 pc Lemon (juiced)
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 pinch Ground Black Pepper