Lebanese Tabbouleh

Name: Lebanese Tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: 2 bunches parsley, very finely chopped; 2 tbsp fine bulgur wheat, soaked; 3 tomatoes, finely diced; 4 scallions, finely chopped; 2 tbsp fresh mint, chopped; 1/3 cup lemon juice; 1/4 cup olive oil; Salt and pepper, to taste; Romaine lettuce leaves, for serving

4 servings25 min prep0 min cookEasy Lebanon

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The Story Behind It

The Tale of Lebanese Tabbouleh

Story updated September 17, 2026

Tabbouleh originated in the mountains of Lebanon and Syria, likely developed by rural Levantine communities centuries ago as a parsley-forward salad built on bulgur wheat, a regional dietary staple. It's now considered a national dish of Lebanon, prized for putting fresh herbs first and grain second.

Ingredients

Scale:· 4 servings

2 bunches parsley, very finely chopped
2 tbsp fine bulgur wheat, soaked
3 tomatoes, finely diced
4 scallions, finely chopped
2 tbsp fresh mint, chopped
1/3 cup lemon juice
1/4 cup olive oil
Salt and pepper, to taste
Romaine lettuce leaves, for serving

Instructions

1Soak the bulgur in a little water for 10 minutes, then drain well.
2Finely chop the parsley, tomatoes, scallions, and mint by hand for the best texture.
3Combine the parsley, bulgur, tomatoes, scallions, and mint in a large bowl.
4Whisk lemon juice, olive oil, salt, and pepper, and toss with the salad just before serving.
5Serve scooped onto romaine lettuce leaves.

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