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Tabouli is a Lebanese salad that can’t be missed on any gathering. As a kid I would only eat it while we visited my uncle’s, or at any other family gathering, especially BBQs.

I grew up thinking tabouli involved a lot of work and that is why we only had it on occasions. It couldn’t be farther from the truth. Yes, you need to pick and wash the parsley a day in advance! Yes, everything must be chopped really finely! And It might seem like a lot of effort for a salad, but it is so worth it.

I like picking and washing the parsley leaves a day in advance so they have a chance to dry out before I chop them. That’s half way of the work for the salad.

This recipe yields 4 individual portions.


6 bunch of parsley (about 350 gr.)

6 medium tomatoes (washed and diced finely)

2 tablespoons of green onion (finely chopped)

½ cup of bulgur (rinsed and drained)

4 tablespoons of olive oil

2 lemons (juiced)

Salt to taste


1. A day in advance: pick the parsley leaves, soak in water and drain as many times as necessary until the water is clear, drain completely and let it dry on paper towels.

2. Wash bulgur thoroughly and drain, drain and squeeze as dry as possible, place in a bowl and add the olive oil, add the diced tomatoes, including the tomato juice, letting the bulgur absorb the oil and natural tomato water.

3. In a food processor chopped really finely the parsley and green onions. Add to the bulgur mixture. Add oil, lemon and salt to taste.


1. You can also incorporate to the mixture mint and finely diced yellow onions.

2.This a great companion dish for a BBQ.



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