Tabbouleh (Lebanese Salad)


The king of Lebanese salad is the tabbouleh. This classical Lebanese salad carries several names like wheat garden salad, parsley salad and cracked wheat salad.

The ingredients for salad must be as fresh as possible. No meal is complete without a platter of crisp salad vegetables. This is a well-known Middle Eastern salad. 


  • 1 cup fine bulgar wheat
  • 2 large bunches of fresh parsley washed and dried
  • 10 spring onions (scallions)
  • ½ bunch fresh mint (or 2 tbsp dried mint)
  • 3 large ripe tomatoes
  • ¼ cup (or more) olive or vegetable oil
  • ¼ cup lemon juice
  • Salt and pepper to taste
  • Garnish with a few black olives


  • Soak wheat in cold water for 30 minutes to 1 hour, until swollen and tender.
  • Squeeze wheat dry by pressing between palms of hands to remove any excess water. (The wheat will swell to double its original size.)
  • Place the wheat in a bowl.
  • Finely chop the parsley (remove thick stalk), mint, onions and tomatoes.
  • Add wheat, lemon juice, oil, salt and pepper and mix well.
  • Refrigerate until ready to serve.
  • Spoon the tabbouleh on to a shallow serving dish.
  • Garnish with a few black olives.
  • Serve with fresh lettuce leaves (used as scoops).
  • Serves for 6.

(Keywords: tabouli, tabooli, tabooly, tabouly, parsley salad.)