Tabouli Recipe (aka Tabbouleh) Recipe
How to make authentic Lebanese Tabouli (or Tabbouleh) - this recipe is full of flavor, vegan and can be made with bulgar wheat or quinoa with a hint of Lebanese 7-Spice that truly elevates. Enjoy with Pita bread, hummus, or baba ganoush!
How to Make the Best Tabouli Recipe (aka Tabbouleh)
Tabouli (also spelled tabbouleh) is a beloved Lebanese salad that’s bursting with fresh herbs, bright lemon, and a whisper of warm spices. Unlike many Americanized versions that lean heavy on the bulgur, authentic tabouli is all about the parsley—it should be the star of the dish, with the grains playing a supporting role.
What sets this recipe apart is the addition of Lebanese 7-Spice, a fragrant blend of cinnamon, allspice, cumin, coriander, nutmeg, cloves, and cardamom. Used sparingly, it adds an intriguing depth that elevates the salad from simple to spectacular. The spice should be subtle—just a whisper that makes you wonder what that special something is.
This vegan salad is perfect for meal prep, as it actually improves after a few hours (or overnight) in the refrigerator. The parsley softens, the bulgur absorbs the lemony dressing, and all those flavors meld together beautifully. Serve it alongside warm pita bread, creamy hummus, or smoky baba ganoush for an authentic Middle Eastern spread.
Tabouli Recipe (aka Tabbouleh)
How to make authentic Lebanese Tabouli (or Tabbouleh) - this recipe is full of flavor, vegan and can be made with bulgar wheat or quinoa with a hint of Lebanese 7-Spice that truly elevates. Enjoy with Pita bread, hummus, or baba ganoush!
Ingredients
Salad
Dressing
Homemade 7-Spice (optional)
Instructions
Prepare the Bulgur
- If using medium grain bulgur, pour 1/2 cup boiling water over the bulgur wheat in a small bowl. Cover with a plate and set aside. If using fine grain bulgur, you can toss it right in the salad at the end (the same with cooked quinoa).
Make the 7-Spice (optional)
- If making the 7-spice, mix all the spices together in a small bowl. Store any extra in an airtight container for future use.
Prepare the Salad
- Chop the parsley as finely as you can—some thin stems are okay to include. Place in a large bowl. You'll need about 7 cups chopped or 10 ounces.
- Chop the mint and optional dill. Dice the tomatoes finely and place in the bowl along with all their juices. Chop the cucumber and onion and add to the bowl.
- Add the bulgur wheat—it should be al dente. Toss all ingredients to mix well.
- Add the lemon zest, lemon juice, olive oil, salt, and 1 teaspoon 7-spice. Give a good stir.
Let It Meld
- Place in the fridge for 1-3 hours and allow the flavors to meld. The parsley will soften and lose any bitterness, and the bulgur will soak up the flavorful juices, swelling.
- 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.
- Enjoy with pita, hummus, baba ganoush, and falafels.
Notes
- Fine grain bulgur can be added directly to the salad without soaking—it will absorb the dressing as the salad rests.
- For a gluten-free version, substitute cooked quinoa for the bulgur wheat.
- The 7-Spice blend makes extra—store it in an airtight container for use in other Middle Eastern dishes.
- This salad tastes even better the next day after the flavors have had time to develop.
