When you hear the word “salad,” tabbouleh might not be the first thing that comes to your mind. You might think of a classic green leaf lettuce salad. Maybe there are some croutons or shaved carrots. There’s probably a simple vinaigrette or creamy dressing.
I love these classic green salads and eat them all the time. But I also follow in my mom’s footsteps by often switching up my salad options. There are numerous types of salads, each introducing different colors, textures and flavors. What’s more, simply changing up a salad can transport us to different parts of the world, right from the confines of our own homes.
What is tabbouleh?
Tabbouleh (also spelled tabouli or tabouleh) is a refreshing salad and a staple in Middle Eastern cuisine. The dish most likely hails originally from Lebanon and Syria, though it’s also popular in Palestine, Egypt, Israel and beyond. Recipes vary according to regional and family traditions, particularly regarding the herb-to-grain ratio.
At its heart, tabbouleh is a celebration of parsley. This humble herb is the star. The co-star of the show is bulgur, a grain made of cracked wheat berries. Most tabbouleh recipes tend to also contain mint, tomatoes, some kind of onion, lemon juice, olive oil and seasonings.
How to Cook Bulgur for Tabbouleh
Bulgur can be cooked on the stovetop or via a soaking method. It comes in several grain sizes, so you should follow the instructions on your package. In general, the rule of thumb is to combine a 1:2 ratio of grain to water.
- To cook on the stovetop: In a small saucepan, combine 1/4 cup bulgur with 1/2 cup water and a pinch of salt. Bring to a boil. Reduce to a simmer, and cook, covered, for 10 to 12 minutes, until the grain has softened to al dente. Remove from heat, and let sit, covered, for two minutes. If there’s extra water, pour it through a fine-mesh strainer.
- To cook by soaking: In a medium-size heatproof bowl, pour 1/2 cup boiling water over 1/4 cup bulgur. Add a pinch of salt. Mix well, and let sit, covered, for 30 minutes, until the water is completely absorbed.
Tabbouleh Ingredients
- Bulgur:Â This whole grain wheat has a nutty flavor and chewy texture. It comes in several grain sizes, from fine to extra coarse. Bulgur wheat comes parboiled so it cooks quickly.
- Tomatoes:Â Ripe tomatoes give this salad a juicy texture and a refreshing character.
- Onion:Â You can use any type of onion in tabbouleh salad, so feel free to swap in scallions or shallots. If you end up with a particularly pungent onion, you can soak it in ice water to tone down its potency.
- Fresh parsley and mint:Â This recipe probably calls for more chopped parsley than you’re used to. It’s the star of the show, so don’t skimp! The parsley and mint provide a punch of fresh, herbaceous flavor.
- Lemon juice and olive oil:Â Equal parts lemon juice and olive oil create a dressing with a just-right balance of acidity and richness.
Directions
Step 1: Prepare the bulgur
Prepare the bulgur according to the package directions. Let cool.
Editor’s Tip: Once the bulgur is cooked, run a fork through the grains to fluff them up. Then leave uncovered while you prepare the remaining ingredients.
Step 2: Add the remaining ingredients
Transfer the bulgur to a large bowl. Stir in the parsley, tomatoes, onion, lemon juice, oil, mint, salt, pepper and cayenne.
Editor’s Tip: The most time-consuming part of this preparation is picking your parsley. Don’t worry if there’s a small stem here or there. They will all get incorporated into the dish, and no one will be the wiser. Our guide on how to cut basil and other common herbs has more tips.
Step 3: Chill and serve
If desired, chill the tabbouleh before serving.
Editor’s Tip:Â Taste for seasoning, and add more salt or lemon juice as needed.
Tabbouleh Variations
- Make a winter version:Â Where I live, tomatoes are only in season for a couple of months out of the year. I love to substitute sun-dried tomatoes or roasted beets for the tomatoes when they’re out of season. Just beware that red beets will stain the rest of the salad red, so use golden beets if you don’t want to change the color.
- Swap in another grain:Â Instead of bulgur, try farro, couscous, wheat berries or barley. For folks with gluten intolerance, make quinoa tabbouleh, or swap in cauliflower rice.
- Add other ingredients:Â Add variety to tabbouleh with ingredients like black beans, cucumbers or pomegranate seeds. You can also add spices like ground cumin or coriander.
- Use other herbs:Â Parsley is classic, but you can make this grain salad with other leafy herbs. Try dill or cilantro.
Can you make tabbouleh in advance?
Yes, we actually recommend making this tabbouleh recipe in advance. Let the flavors marinate! They’ll be at their best after the dish sits for a few minutes (or as long as overnight). You can leave tabbouleh on the counter for up to two hours. After that, store it in the refrigerator in a covered container until you’re ready to serve.
How to Store Tabbouleh
Store tabbouleh in an airtight container in the refrigerator. It will stay good for one week, but it’s best in the first couple of days.
Tabbouleh Tips
How do you serve tabbouleh?
Tabbouleh is always served cold or at room temperature. It’s not a salad that you want to heat. Tabbouleh goes great with most Mediterranean and Middle Eastern foods, like Mediterranean chicken, falafel, chicken souvlaki or this special pear and pomegranate lamb tagine. You don’t have to pair tabbouleh with a protein, either. It tastes great as a simple snack with some pita bread, or as a mezze meal with hummus, tahini and Greek salad.
How do you prevent tabbouleh salad from getting watery?
Tabbouleh salad can get watery three ways: from the parsley, from the tomatoes or from the bulgur. Prevent watery parsley by using a sharp knife to chop, and don’t over chop it. To avoid excess tomato liquid, strain the chopped tomatoes before adding them to the bowl. Finally, make sure to strain your cooked bulgur of any excess liquid.
