Tabouli (also spelled Tabbouleh) is a vibrant and refreshing salad that showcases the flavors of fresh parsley, mint, and lemon. A cornerstone of Lebanese cuisine, it’s light, healthy, and packed with bold flavors.

Place the bulgur wheat in a small bowl and rinse it under cold water.
Drain well and let it sit to soften in the juices of the salad. (Do not soak in water; the lemon juice and tomato juices will hydrate it perfectly.)

Finely chop the parsley and mint leaves using a sharp knife. Avoid bruising the herbs.
Dice the tomatoes into small, even cubes and finely chop the green onions.

In a large bowl, combine the parsley, mint, tomatoes, and green onions.
Add the softened bulgur wheat.

Add the lemon juice, olive oil, salt, dried mint and black pepper (if using).
Toss gently to combine and adjust the seasoning to taste.

Serve immediately or let it sit for 10–15 minutes for the flavors to meld.

Servings: This recipe makes about 4–6 servings as a side dish.
Serve with crisp romaine lettuce leaves or as part of a mezze spread alongside hummus, baba ghanouj, and fresh pita bread.

Use flat-leaf parsley rather than curly parsley for a more authentic flavor and texture.
The key to a good tabouli is chopping the herbs finely but not over-processing them.
Adjust the lemon juice and olive oil based on your taste, but don’t skimp on either—they’re essential for balancing the flavors.
Tabouli is best eaten fresh but can be stored in the fridge for up to 1 day.