Easy Tabbouleh

Traditional Tabbouleh

Tabbouleh is a traditional Lebanese salad, and the traditional version does looks different from ours. In Lebanese and other Middle Eastern cuisines, herbs take center stage in the salad and the dish ends up predominantly a lovely, deep green hue. This recipe is Americanized and more grain-centered than a traditional tabbouleh (or tabouli, as it's also called). Up the amount of fresh herbs if you'd like, or make it as written.

For a more traditional Lebanese version, check out this recipe for Tabouli.

What is Bulgar Wheat?

Bulgur wheat is a grain that's easy to prepare because it comes parboiled. It's a staple in Middle Eastern cuisine, it's packed with protein, fiber, and B vitamins. There are four types of bulgur: fine, medium coarse, coarse, and extra coarse. You can use any type for this recipe, but check the packaging for soaking times.

Swaps and Substitutions

• Add extra parsley and mint.
• Add chopped fresh dill.
• Make it gluten-free, swapping out the bulgur for cooked quinoa, brown rice, or wild rice.
• Add sliced almonds for some crunch.
• For a sharper onion bite, use diced red onion instead of scallions.
• Add diced cucumbers.
• Add a pinch of cinnamon.
• Top with feta cheese.

How to Serve and Store

Tabbouleh is fantastic served with hummus and/or pita, but there's no wrong way to serve it. It can be a main dish or a side dish.

Refrigerated in a tightly covered container, tabbouleh lasts for 3 to 5 days. It will get watery after a day or two as the salt draws moisture out of the vegetables. For the best flavor, allow it to come to room temperature before eating.

More Fresh and Easy Grain Salads to Try!

• Farro Salad WIth Green Beans, Corn, and Cherry Tomatoes
• Wild Rice Salad
• Autumn Tabbouleh With Cauliflower, Carrots, and Golden Beets
• Cucumber Mint Quinoa Salad
• Jeweled Rice Salad