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Lebanese Tabbouleh

Use fine-grained bulgur or labeled #1 grind for best results.
Prep Time15 mins
Cook Time0 mins
Resting Time2 hrs
Course: Salad
Cuisine: Middle Eastern
Keyword: easy salad, grain salad
Servings: 6
Calories: 132kcal
Author: Skylar Bush


  • ¼ cup bulgur wheat
  • 2 garlic cloves, pulverized and minced
  • 3 cups coarsely chopped fresh flat-leaf parsley leaves
  • ¼ cup coarsely chopped fresh mint leaves
  • 1 bunch green onions, finely chopped (whites and all)
  • ½ pound tomatoes, diced
  • 2 lemons
  • 1/2 tsp lemon zest
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil


  • Put the bulgur in a bowl and cover with water by about 1/2 inch. Let sit, uncovered for 20 minutes until softened. Drain through a sieve or strainer lined with cheesecloth. Press the bulgur against the side to remove any excess water.
  • Transfer the bulgur to a large bowl and add the garlic, parsley, mint, scallions, tomatoes, juice from the 2 lemons, lemon zest, salt, and pepper. Toss together and leave at room temperature for 2 to 3 hours, so the bulgur can continue absorbing the liquid.

  • Add the olive oil and toss together. Serve.