This tabbouleh recipe is a famous but most of all, a yummy Mediterranean classic! You can find it in quite a few countries in and around the Mediterranean sea.
I am thinking of countries such as Turkey for instance and also Lebanon, Syria, Morocco and even in Egypt.
Not surprisingly every single local version of tabbouleh can be quite different to another.
It is mainly just a matter of adding more or less of the main ingredients listed below.
What is your favorite tabbouleh recipe?
Parsley & Lemon Juice
Some tabbouleh dishes might look more like a parsley and tomato salad that contains very little to almost no bulgur or couscous.
Other versions seem to be drowning in large amounts of zingy fresh lemon juice.
That is why tabbouleh is also a quite refreshing summer lunch.
How do you spell tabbouleh?
Taboulé, tabbouleh or tabouleh?
I once read that a traditionally tabbouleh contains bulgur, which is a quick cooking (broken) whole wheat. It is pre boiled, dried, ground and sifted into small grains. If you can’t find any bulgur, then couscous works just fine.
Even cooked orzo (Greek pasta or risoni) looks great in this recipe too!
Best Tabbouleh Recipe (Lemony Parsley Salad)
Tabbouleh is a wonderful side dish for a nice piece of meat.
Just think of a lovely marinated and grilled souvlaki chicken skewers or spicy lamb mince kofta! Even fish would go great with it, especially with that lovely lemon flavor!
I would serve it with a grilled sea bream or sea bass.
Or you can also serve it differently.
For example as part of a colorful mezze dinner in the summer! Serve it with other light and tasty Mediterranean small cold or hot dishes such as chickpea hummus, rahib salad and garlic prawns.
This tabbouleh recipe is a great wat to use up the abundance of fresh parsley, mint and tomatoes in your vegetable garden.
Hungry yet?
Try yummy Mediterranean classic tabbouleh recipe below!
Enjoy!
Best Tabbouleh Recipe
This tabbouleh recipe is a famous but most of all a yummy Mediterranean classic! Great in combination with grilled chicken or lamb.
- 1 bunch fresh flat leaf parsley chopped very finely
- a handful fresh mint chopped very finely
- 1 large fresh tomato
- juice of 1 fresh lemon
- 2 tbsp cooked couscous or bulgur (optional)
- 2 tbsp olive oil
- pepper
- salt
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1) Deseed the fresh tomato and dice it up finely. Add it to a large mixing bowl together with the finely chopped mint and parsley.
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2) Add the cooked and cooled couscous or bulgur (optional).
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3) Stir well. Add the olive oil. Drizzle with half of the lemon juice. Season with pepper and salt.
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4) Stir the tabbouleh well. Check the seasoning and add extre pepper, salt or lemon juice to taste if necessary.
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5) Let the tabbouleh marinate in the fridge for 30 minutes. Give it one last stir and serve.
Is tabbouleh good for weight loss?
Yes, because tabbouleh is so healthy it is also one of the healthiest salads to eat after weight loss surgery.
Tabbouleh (also spelled tabouli) is a super fresh and zippy lemony herb and bulgur salad.
Main flavors are chopped fresh parsley and lemon juice.
In other words a highly refreshing flavor salad!
Is tabbouleh high in calories?
One serving of tabbouleh contains 130 calories.
And that is about 3 percent of the required daily calorie intake of a standard adult.
What country does tabbouleh come from?
Lebanon!
Parsley holds well against the citrus in the dressing.
That is why tabbouleh is even better the next day.
Mind you, the freshly diced tomatoes can lose their texture and become soggy in the fridge.
Why is it called tabbouleh?
It is believed that tabbouleh became a staple foor in the mountains of Lebanon and Syria more than 4000 years ago.
Back then parsley wasn’t used, but the leaves of a herb called qadb – or alfalfa that grew abundantly in the mountains there.
Can I freeze tabbouleh?
No, parsley and tomatoes don’t freeze well at all.
And that is because they both contains a high amount of water.
Freeze tabbouleh and you will end up with a mushy mixture of bland parsley, no texture or crunch you can’t freeze this salad without creating a soggy mess.