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Wholesome refreshing Tabbouleh. A bulgur parsley salad originating from Lebanon/Syria, and making its way across the Middle Eastern, and beyond! The beloved salad that every lunch spread had to have. It’s made with simple ingredients, yet the flavours won’t disappoint. With a load of texture, tossed in a tangy dressing, bringing out the ultimate flavours.

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Recipe by Waseem HijaziCourse: Sides, SaladsCuisine: Arab, Middle EasternDifficulty: Easy


Prep time




  • Tabbouleh Base
  • 1/4 cup fine bulgur (#1), soaked – See Notes (1)

  • 2 bunch flat parsley (1 1/2 Cups – tightly packed), finely chopped – See Notes (2)

  • 1 cup Roma tomatoes, small dice

  • 1 cup cucumbers, small dice – See Notes (3)

  • 1/2 cup fresh mint – tightly packed, finely chopped

  • 3 stalks green onion, thinly sliced

  • Tabbouleh Dressing
  • 1 1/2 lemon, freshly squeezed

  • 1/3 cup extra virgin olive oil

  • 1/8 cup apple cider vinegar

  • 2 tbsp pomegranate molasses

  • 1/2 tsp sumac – optional

  • 1 tsp salt – adjust to taste

  • 1/4 tsp black pepper

  • The Rest
  • Romaine lettuce, pulled apart into leaves – cut in halves

  • Cucumbers – sliced into thin sticks – for presentation


  • Soak the bulgur in hot water. Pour enough to cover all the bulgur in a large bowl. The bulgur should absorb most of the water within 10 to 15 minutes, and will double in size.
  • Cut/prepare the rest of the Tabbouleh base ingredients. Add it all to a big bowl.
  • Once the bulgur is ready, drain excess water (if any). Set aside to cool down. Add it to the big bowl and give everything a good mix.
  • Whisk the Tabbouleh dressing ingredients in a jar/bowl. Pour over the mixed Tabbouleh base. Stir again to combine. Give it a taste and adjust the salt if needed.
  • Prepare the leaves of lettuce in a bowl (laying flat). Pour some of the Tabbouleh and spread it around. Place the cucumber sticks around the edges, then add the rest of the Tabbouleh and serve.


  • (1) Authentic Tabbouleh is made with fine bulgur (texture #1). Make sure to use fine bulgur for best results, or the next closest level. When soaking in hot water, the fine bulgur will double in size after absorbing the water and puffing up.
  • (2) For best texture, it’s recommended to use flat parsley. However, I find this to be up to preference. If you like a rougher Tabbouleh, make it with curly parsley instead. Don’t be afraid to use the stems – don’t waste.
  • (3) Traditional Tabbouleh is not made with cucumbers – across various regions. Adding cucumber reminds me of the childhood Tabbouleh bowls I had in Syria, served in lettuce boats and cucumber sticks.
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