Tabbouleh

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This classic homemade tabbouleh recipe is quick and easy to make, chocked full of fresh herbs, and tossed with a lemony vinaigrette that I think you’re going to love!

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

I’m still on such a high from this past weekend.  ♥

Or more accurately, I should probably say I’m still riding that easy, blissful, content, mel-“low”-ed outness from this past weekend.  Because apparently, four days tucked away at a vacation home on Lake of the Ozarks with eight of my closest girlfriends has a way of doing that.  It made this little heart of mine so happy.

Because my friend, Michelle, likes to say, the whole weekend was about “ultimate comfort”.  Everyone slept in and stayed up however late we each wanted.  But then the rest of the time pretty much involved either floating out on the lake, reading books on the dock, taking naps whenever the heck we wanted, watching Wes Anderson movies, nerding out on the latest from this Enneagram class a few of us are taking, and doing what my friends do best — really catching up with each other and chatting about all things honest, hilarious, and heartfelt — all weekend long.

And of course, hours upon hours of that time were spent with all of us clustered together in the kitchen, cooking up long and leisurely meals with the multiple coolers of groceries that we brought along for the weekend “in”.  We kept the meals about as simple as possible — avocado toasts and eggs for breakfasts, cheese and nuts and bread with dipping sauce for lunch, pizza and nacho nights for dinners, and an impressively stocked bar full of our favorite beers and wines and cocktails along the way.  Plus, ahem, we all brought along our fair share of junk food favorites.  Because, vacation.  (Here’s lookin’ at you, Pirate’s Booty!)

But with the temps hovering in the triple-digits, I kept finding myself reaching for many of the fresh fruits and veggies we kept bringing out to snack on all during the day, as well as the salads that we whipped up to accompany most meals.  It reminded me why people call that stuff next to the veggies “cool” ranch dip — so refreshing!  My favorite part of the spread, though, actually ended up being a store-bought tub of tabbouleh, that I’ve now been craving non-stop ever since returning home.

I actually have a tried and true tabbouleh recipe here on the blog that I posted ages ago.  So once I arrived home and immediately chopped up a new batch, I snapped a few new photos and thought I’d share it with you again.

Because more tabbouleh in life is always a good thing.  ;)

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

My original photo for this tabbouleh recipe, circa 2011. :)

I’m guessing you’re all familiar with this Middle Eastern dish, spelled either tabbouleh or tabouli.  But just in case it’s new to you, this simple salad is basically an herb-lover’s dream come true.

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

It’s traditionally made with a bulgur base (although I’ve made it before with quinoa, farro, rice, you name it).  Then onions (I prefer green) and fresh tomatoes (so good this time of year!) and a tangy lemon vinaigrette add to its flavor.  But get your knife and chopping block ready, because the key to making really good tabbouleh is literally chocking it full of fresh parsley and mint.  So much fresh parsley and mint!!!  (Really, the more the merrier if you ask me.)

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

Once you toss everything together…

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

…the result is an ultra-fresh, colorful, light yet hearty, savory and citrus, oh-so-flavorful salad that I absolutely love.

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

It’s traditionally served as a side salad, but I can eat this salad happily as a meal in and of itself.  It’s so simple, so satisfying, and so freaking scrumptious.  Perfect for enjoying on your own, but even better when shared with good friends.  And I must say, I love that every time I open up this post now, I’ll be reminded of mine.  ;)

So cheers to great memories made with those you love, and I wish us all many more to come!

Tabbouleh

You will fall in love with this fresh, light and delicious Tabbouleh recipe! Try it today!

Ingredients:

  • 1/2 cup uncooked bulgur
  • 2 cups of chicken or vegetable stock
  • 2-3 cups of chopped Italian flat-leaf parsley, loosely packed
  • 1/2 cup of chopped mint
  • 1/4 cup of chopped scallions
  • 2-3 roma tomatoes, cored and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 tsp salt

Directions:

In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.

Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.

Serve immediately or refrigerate for up to one day.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Michelle — January 13, 2011 @ 7:26 am (#)

    I love to add feta and garbonzo beans to mine. Love Tabbouleh!

  2. McKenzie — January 13, 2011 @ 9:09 am (#)

    I have never heard of this before, but it looks amazing and EASY!

  3. Meister @ The Nervous Cook — January 13, 2011 @ 5:08 pm (#)

    One of my very, very favorite foods! <3 Topped with some feta? Perfection.

  4. Michelle — January 14, 2011 @ 2:09 pm (#)

    Love this photo. It reminds me of a summer vegetable garden!

  5. Georgia @ The Comfort of Cooking — January 19, 2011 @ 3:36 pm (#)

    Wow, Ali! This tabbouleh looks so flavorful and fresh – perfect for the start of spring. I’ll have to give this a try soon. I’ve been meaning to branch out into more ethnic recipes lately, anyway. Thanks for sharing!

  6. Libby — January 20, 2011 @ 11:15 pm (#)

    Question – How much flavor difference do you get from soaking the bulgar in stock vs. water? Worth the extra expense or not?

  7. Merriam — January 21, 2011 @ 12:39 pm (#)

    I love tabbouleh! My Saudi friends make it with more cilantro than parsley, which I love. I need to make it again soon!

  8. Lindsay — March 2, 2011 @ 3:54 pm (#)

    This is pretty similar to how my mom taught me how to make this, only difference is that we add cinnamon to ours – to taste; you could also add cucumbers to this as well – not something I’ve done, but it’d go well with this.

    Libby – I don’t really think you need to soak the bulgar in stock, for something that you end up discarding in I think water is just fine

  9. Lexi — December 7, 2011 @ 11:41 am (#)

    It’s also delish with some avocado slices!

  10. Anna — June 29, 2016 @ 9:33 am (#)

    This looks incredibly tasty, thanks for the post!

    • Hayley @ Gimme Some Oven — July 1st, 2016 @ 12:27 pm

      Thanks Anna — we hope you enjoy it!

  11. Julia @ Sprinkles & Saturdays — June 29, 2016 @ 10:38 am (#)

    I can almost feel how fresh and bright this is! So amazing, Ali!

    • Hayley @ Gimme Some Oven — July 1st, 2016 @ 12:27 pm

      Thank you Julia — we hope you love it!

  12. Taylor @ Food Faith Fitness — June 29, 2016 @ 1:00 pm (#)

    This just screams summer freshness to me! I love love love it! Awesome recipe :)

    • Hayley @ Gimme Some Oven — July 1st, 2016 @ 12:22 pm

      Thanks Taylor – we hope you enjoy! :)

  13. Marta — June 29, 2016 @ 2:31 pm (#)

    Oh my goodness! Does this look and sound so very good! So refreshing and summery!
    I can so relate to your past weekend! I just spent last weekend with 7 ladies from my high school class of ’72 in Branson, MO. What a wonderful time visiting, going to shows, and just enjoying each other’s company! Nothing better than girlfriend time!

    • Hayley @ Gimme Some Oven — July 5th, 2016 @ 6:13 pm

      Thank you Marta — we hope you enjoy it! :)

  14. terri — June 29, 2016 @ 3:00 pm (#)

    I know its not “traditional” tabbouleh but I have some friends who make a Lebanese feast once in a while and we make the tabbouleh using cooked quinoa in place of the soaked bulgar wheat and OMG – we all like it SO much better… You have to try it!!! BTW – love your recipes =)

    • Hayley @ Gimme Some Oven — July 5th, 2016 @ 6:12 pm

      That sounds awesome Terri — we will definitely have to try it that way sometime! And thanks for your sweet words, we’re glad you enjoy the blog! :)

  15. Dhanya — June 30, 2016 @ 1:39 am (#)

    It;s such a versatile and delicious salad….made it for dinner yesterday with some grilled chicken skewers

    • Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:27 am

      Thanks Dhanya! We’re glad you enjoyed it (and we think grilled chicken skewers would be awesome with this — great idea)! :)

  16. Expert cleaners Watford — July 1, 2016 @ 10:13 am (#)

    Beautiful imagery and a great recipe presentation! Well done, Ali! My hubby’s going to definitely enjoy this great looking tabbouleh :)

    • Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:10 am

      Thanks — we hope you both enjoy! :)

  17. Christina @ The Blissful Balance — July 5, 2016 @ 7:26 am (#)

    This is so pretty! I always order tabbouleh whenever I eat at Mediterranean restaurants. So refreshing and so much flavor!

    • Hayley @ Gimme Some Oven — July 6th, 2016 @ 9:34 pm

      Thank you Christina — we hope you enjoy the recipe!

  18. James G.Costa — July 20, 2016 @ 1:56 am (#)

    Look delicious. I think I love this recipe. I can share for my sister.

    • Hayley @ Gimme Some Oven — July 20th, 2016 @ 1:38 pm

      Thanks James — we hope you both enjoy!

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