Gimme Some Oven


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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! |

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! |

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! |

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! |

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! |

…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! |

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!


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  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 -3 servings 1x


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


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


  1. 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.
  2. 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.
  3. Serve immediately or refrigerate for up to one day.

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40 comments on “Tabbouleh”

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

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

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

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

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

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

  8. 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. It’s also delish with some avocado slices!

  10. This looks incredibly tasty, thanks for the post!

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

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

  13. 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!

  14. 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 =)

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

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

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

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

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

  19. TABBOULEH is awesome, you made the tutorial FABULOUS

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

  21. I used to live in chicago and eat this often. Haven’t had it since i moved to the netherlands. I think i’ll make some this weekend. Thanks for the reminder. Amy @ MNSDK

  22. Looks great. Thanks a lot

  23. This is best made for a bunch with a food processor. I pull all Italian parsley leaves off, then put all red onion, tomatoes then gently pulse. Make a salad dressing that is perfect before pouring onto salad. Sometimes I add cucumbers,. Wonderful health full meal salad.

  24. I love adding extra lemon to mine. Delicious!

  25. OMG! I have been trying to find a great and easy tabbouleh recipe to make my husband! I am soo happy I came across this! I can’t wait to try it! I love going through your site!

  26. I make tabouli without soaking it and I use the whole box. I add : 3-4 bunches of parsley finely chopped, 3-4 tomatoes finely chopped, 1/4 c wheat germ, same amount of lemon juice but 4 tbs olive oil, 3 bunches of green onions finely chopped, 1 tsp or less of sea salt, 4 cloves garlic finely chopped, black olives, finely chopped and a cucumber finely chopped. Just mix , let sit and eat the next day. At our house this is usually gone in 2 days. Great for summer.

  27. Lol Grew up in Lake of the Ozarks. Excellent dish. Thanks

  28. Can this be made the day before? Thank you in advance.