Authentic Tabouli Salad
This is hands down one of the best Tabouli recipes you’ll ever try. Finely chopped parsley, juicy tomatoes, and green onions tossed in a simple but perfect dressing of lemon juice, olive oil, salt, and pepper. Fresh, zesty, and incredibly addictive!
Ingredients
- ½ cup fine bulgur
- 2 large bunches parsley (about 6½ cups chopped)
- ¾ cup fresh lemon juice (about 3 large lemons)
- 2 large Roma tomatoes
- 8 green onions (or ½ white onion)
- 20 fresh mint leaves
- ¾ tsp salt
- ¼ tsp black pepper (or to taste)
- ½ cup olive oil
Instructions
1️⃣ Juice the lemons and place the fine bulgur in a bowl. Pour the lemon juice over the bulgur and let it soak while you prepare the remaining ingredients.
2️⃣ Finely chop the tomatoes and add them, along with their juices, directly over the soaked bulgur. This helps soften the bulgur even more.
3️⃣ Wash and thoroughly dry the parsley. Trim off thick stems and finely chop using a sharp knife with a single slicing motion (avoid over-chopping to keep it fresh). Transfer to a large bowl.
4️⃣ Finely chop the green onions and add them to the parsley.
5️⃣ Stack the mint leaves, roll them tightly, and slice thinly into ribbons. Add to the bowl.
6️⃣ Add the soaked bulgur and tomatoes to the chopped vegetables. Toss gently to combine. Taste and adjust lemon juice if needed.
7️⃣ Finish by adding salt, black pepper, and olive oil. Toss once more until everything is well mixed. Serve immediately or chill slightly before serving.
📝 Notes
- Hand-chopping the parsley gives the best texture and flavor — avoid using a food processor.
- If fine bulgur isn’t available, couscous can be used and soaked the same way.
- Tabouli keeps well in the refrigerator for 2–3 days when stored in an airtight container.
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