Tabbouleh recipe — fresh herb tabbouleh
Tabbouleh is a fresh herb salad closely associated with Lebanese and Levantine cuisine. In this version, flat-leaf parsley and mint take centre stage with fine bulgur, tomato, spring onion, lemon and olive oil. A fresh side dish for BBQ shawarma or other grilled food.
Side dish · The Rub KitchenQuick answer: Prepare the fine bulgur according to the packaging, drain thoroughly and chill rapidly. Mix with finely chopped herbs, tomato, spring onion, lemon and olive oil. Serve immediately or keep covered in the refrigerator.
What do you need?
For 4 people as a side dish:
- 80 g fine bulgur
- 2 large bunches of fresh flat-leaf parsley, about 200 g
- 1 bunch of fresh mint
- 3 ripe tomatoes, finely diced
- 4 spring onions, finely sliced
- 3 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
This is deliberately an herb-rich version. There is no universal rule that every Lebanese tabbouleh must contain exactly 70% herbs. Proportions vary by maker and recipe.
Allergen: bulgur is made from wheat and contains gluten. Replacing it with another grain or seed creates a different variation; for a gluten-free diet, check every ingredient and prevent cross-contact.
Method
- Prepare the fine bulgur according to the packaging: liquid quantities and soaking or cooking times differ by product. Soaking for fifteen minutes in boiling water is not the right method for every bulgur.
- Drain thoroughly. Spread warm bulgur in a clean, shallow dish and chill rapidly. Do not leave a large warm bowl on the worktop for a long time.
- Wash parsley, mint, tomatoes and spring onions and drain well. Dry the herbs gently before chopping.
- Finely chop the parsley and mint. Thin, tender parsley stalks can be included; remove tough stems.
- Finely dice the tomatoes and drain excess liquid.
- Mix the cooled bulgur with parsley, mint, tomato and spring onion. Add lemon juice, olive oil, salt and pepper and taste with clean cutlery.
- Serve immediately or rest covered in the refrigerator for about 30 minutes to blend the flavours. This is optional, not a compulsory minimum rest.
You can make the salad 1–2 hours before the BBQ and keep it chilled. Longer is not automatically better: herbs may wilt and tomatoes release liquid.
Keep clean, unused salad covered at 4°C and use within a maximum of two days, sooner if an ingredient requires it. Refrigerate the prepared bulgur and salad within two hours. Lemon juice does not make the salad safe to store without refrigeration.
Serve small portions and keep the supply chilled. Do not leave the salad unrefrigerated for more than two hours, less in very hot conditions. Discard salad stored unsafely or under uncertain conditions, and do not return used serving leftovers to the supply.
Serving
Pair the fresh herb flavour with, for example:
- BBQ shawarma
- Hummus, together as part of a mezze spread
- Jamaican Jerk chicken, for your own pairing of fresh and hot flavours
A rub for the grilled dish
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