Dessert

Lebanese Tabbouleh Salad Recipe

Name: Lebanese Tabbouleh Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Lebanese
Ingredients: 1 cup (200g) fine bulgur wheat; 2 cups (500ml) boiling water; 1 large bunch flat leaf parsley; 3 tbsp mint (finely chopped); 1 red onion (finely diced); 3 large tomatoes; 1/2 large cucumber; 1 red bell pepper; 1/2 cup pomegranate seeds; 1 lemon (halved); 1/4 cup virgin olive oil; 1 tbsp pomegranate molasses; 1 tsp salt; 1 tsp baharat spice mix

ByLily Monroe February 13, 2026February 13, 2026

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Introduction

Lebanese Tabbouleh is a fresh and vibrant salad bursting with herbs, vegetables, and tangy flavors. This light dish combines bulgur wheat with parsley, mint, and a zesty lemon dressing, making it a perfect side or light meal.

A large white bowl with an orange rim holds a colorful salad mixed with small grains, diced green cucumber pieces, bright red tomato chunks, thin strips of purple onion, fresh green herbs, and scattered red pomegranate seeds. The salad has a loose, chunky texture with each ingredient well spread out. Two wooden salad spoons rest inside the bowl, partially submerged in the salad. The bowl sits on a white marbled textured surface with part of a white lace cloth visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200g) fine bulgur wheat
2 cups (500ml) boiling water
1 lemon, halved
1 large bunch flat leaf parsley
3 tbsp mint, finely chopped
1 red onion, finely diced
3 large tomatoes
1/2 large cucumber
1 red bell pepper
1/2 cup pomegranate seeds
1/4 cup virgin olive oil
1 tbsp pomegranate molasses
1 tsp salt
1 tsp baharat spice mix

Instructions

Step 1: Place the bulgur wheat in a bowl and pour over the boiling water along with the juice of half a lemon. Cover and let it sit for 15 minutes to absorb the water while you prepare the vegetables.
Step 2: Drain any excess water from the bulgur and fluff it up gently with a fork.
Step 3: Seed the tomatoes, cucumber, and red bell pepper. Chop all the vegetables into small, even cubes.
Step 4: Rinse the parsley well, pat dry, and finely chop, discarding the stalks.
Step 5: In a large bowl, combine the bulgur, chopped vegetables, pomegranate seeds, parsley, mint, and diced red onion.
Step 6: Add the olive oil, juice of the remaining lemon half, pomegranate molasses, baharat spice mix, and salt. Mix everything thoroughly and taste to adjust the seasoning.
Step 7: Chill the salad in the refrigerator until ready to serve for the best flavors.

Tips & Variations

Use extra fresh parsley and mint for the brightest flavor.
For a nuttier texture, toast the bulgur lightly before soaking.
Substitute pomegranate molasses with a splash of balsamic vinegar if unavailable.
Add finely diced green onions for extra pungency.
Serve with warm flatbread or as a side to grilled meats for a complete meal.

Storage

Store the tabbouleh in an airtight container in the refrigerator for up to 2 days. The flavors improve after resting, but the salad is best enjoyed fresh to retain its crisp texture. If needed, gently stir and add a little extra lemon juice or olive oil before serving to refresh.

How to Serve

A beige ceramic bowl with two handles sits on an engraved golden tray over a white marbled surface, filled with a colorful salad containing small grains, green cucumber pieces, red pomegranate seeds, chopped tomatoes, parsley, and red onion. A silver spoon rests inside the bowl. Around the bowl, there is a small white plate with chopped green herbs, a clear glass bottle of olive oil, a jar with brown spice and a small golden spoon, and a halved yellow lemon. Two small yellow flowers lay on the tray near the lemon. In the bottom right corner, part of a white bowl with grains is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tabbouleh ahead of time?

Yes, tabbouleh benefits from sitting for a few hours to let the flavors meld. Prepare it up to a day in advance and keep it chilled in the refrigerator.

Is bulgur wheat necessary for tabbouleh?

Traditional tabbouleh includes bulgur wheat for texture and to absorb flavors. However, for a gluten-free version, you can substitute with quinoa or finely chopped cauliflower.