Tabbouleh recipe — fresh herb tabbouleh
Short answer: Soak bulgur in boiling water for 15 minutes. Mix with plenty of fresh parsley, mint, tomato, spring onion, lemon, and olive oil. Let rest for 30 minutes for the best flavour.
Authentic tabbouleh is not a bulgur salad with some parsley — it's a herb salad with some bulgur. The ratio is the opposite of what most people think: much more parsley than grain. That's what makes it so fresh and light.
The perfect side dish for BBQ shawarma or as a fresh counterpart to richer grilled meats.
What do you need?
For 4 people:
- 80g fine bulgur
- 2 large bunches of fresh flat-leaf parsley (approx. 200g)
- 1 bunch of fresh mint
- 3 ripe tomatoes, diced
- 4 spring onions, finely sliced
- 3 tbsp lemon juice (freshly squeezed)
- 3 tbsp olive oil (extra virgin)
- Salt and black pepper
Authentic Lebanese tabbouleh consists of 70% fresh herbs. Really use two full bunches of parsley — that's the base of the dish, not the garnish.
Preparation
- Place the bulgur in a bowl, pour boiling water over it (just enough to cover), and let it soak for 15 minutes. Drain and let cool.
- Finely chop the parsley and mint — including the thin stems of the parsley.
- Dice the tomatoes and let them drain briefly on kitchen paper.
- Mix all ingredients in a large bowl: bulgur, parsley, mint, tomato, and spring onion.
- Season with lemon juice, olive oil, salt, and pepper.
- Let rest in the refrigerator for at least 30 minutes before serving.
Tabbouleh gets better the longer it sits — the flavours meld. Make it 1–2 hours before the BBQ and store it in the refrigerator. Add extra lemon juice just before serving, if desired.
Serving
Tabbouleh pairs perfectly with:
- BBQ Shawarma — the classic combination
- Hummus — serve together as mezze
- Jamaican Jerk Chicken — fresh against spicy
More BBQ side dishes
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