Lebanese Tabbouleh

  • Author: John Pitblado


The differences in tabbouleh recipes and ingredients vary as widely as our many different versions of cobbler here in the U.S. My mother makes her tabbouleh with couscous, a pasta-like pearl made from refined Semolina flour, while our Lebanese friends made theirs with cracked Bulgur wheat, a whole grain, and far more herbs than starches. However you come at this fabulous dish, make sure to use fresh lemon juice, plenty of fresh herbs and make a double batch- it’s hearty enough to be served as a main dish as it is an accompaniment to a variety of small dishes, meze-style.



Lebanese Tabbouleh Recipe

  • 1/4 cup Fine or medium bulgur wheat
  • 2 Small garlic cloves, minced
  • 2 Large lemons, juiced
  • 2 bunches Flat-leafed parsley, chopped
  • 1 bunch Fresh mint
  • 2 Medium ripe tomatoes, very finely diced
  • 6 Scallions, finely chopped
  • 2/3 cup Extra virgin olive oil


Lebanese Tabbouleh Recipe

  1. Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer and press bulgur against the strainer to squeeze out excess water.
  2. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for about an hour, so bulgur can absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings.