Lebanese Tabbouleh

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45 minutes
Lebanese Tabbouleh

If you love the smell and taste of fresh herbs then you'll love this Tabbouleh (Tabouli) recipe. It's a delicious and zesty blend of herbs, spices, tomato, and lemon that goes perfectly with pita bread, falafel, hummus, and more!


For the Tabbouleh:

- 1/2 cup dry bulgar wheat (medium or fine grain) or 1 cup cooked quinoa

- 4 bunches flat-leaf parsley, chopped fine (7-8 cups)

- 1 cup mint leaves, chopped

- 1/4 to 1/2 cup dill, chopped (optional)

- 3 medium tomatoes, diced small (3 cups)

- 1-2 cucumbers, diced (optional)

- 4 scallions, sliced (or 1 cup red or white onion, finely diced)

- 1 tablespoon lemon zest

-1/3 cup lemon juice, more to taste

- 1/2 cup olive oil

- 1 teaspoon salt

- 1 teaspoon '7-Spice' (recipe below) or sub with 1/2 teaspoon allspice and 1/2 teaspoon cinnamon

For the 7 Spice:

-1 teaspoon cumin

- 1 teaspoon cinnamon

- 1 teaspoon allspice

- 1 teaspoon coriander

- 1/2 teaspoon nutmeg

- 1/2 teaspoon ground cloves

- 1/2 teaspoon cardamom


1. If using medium grain bulgar, pour 1/2 cup boiling water over bulgar wheat in a small bowl. Cover with a plate and set aside. If using fine-grain bulgar or quinoa, you can toss it right in the salad at the end.

2. If making the 7 spice, mix all the spices together in a small bowl. 

3. Chop parsley as finely as you can, some thin stems are ok to include. Place in a large bowl. You'll need about 7 cups chopped. Chop the mint and optional dill. Dice the tomatoes finely, place them in the bowl along with all their juices. Chop the cucumber and onion and place them in the bowl.

4. Add the bulgar wheat - it should be al dente. Toss all to mix well. Add the lemon zest, lemon juice, olive oil, salt, and 1 teaspoon 7-spice. Give it a good stir.

(Note: you can use the remaining 7-spice mix as a rub on chicken or tofu, just make sure to season with salt and pepper first before pan-searing)

5. Place in the fridge for 1-3 hours and allow the flavors to meld. The parsley will soften and lose any bitterness, and the bulgar will soak up the flavorful juices, swelling.

6. Before serving, give a stir and taste for salt and lemon. Adjust both to your liking, along with the spices. You want just the faintest whiff of the spices, like a whisper.

7. Enjoy with pita, hummus, baba ganoush, and falafels.


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