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The starter, From around the world

Lebanese tabbouleh

Lebanese tabbouleh is a cold starter for 6 people, mostly parsley and mint with just a little bulgur. It takes 35 minutes of active work and is made in the morning for the evening, with the onions and final seasoning done right before guests arrive and at serving time. It's easy and under €2 per person, and the key to success is parsley that's completely dry and chopped at the last minute.

A real Lebanese tabbouleh, almost all parsley, so fresh you keep going back for more without thinking.

Lebanese tabbouleh
For
6 people
Work
35 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.50
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Here bulgur is barely an ingredient, just 60 grams for 6 people, since the whole point is the heap of finely chopped parsley and mint. The result is green, crunchy, and bright with lemon, far from the grain heavy versions you sometimes find. Ripe tomatoes bring their own juice, which hydrates the bulgur without adding a single drop of water.

It's a great starter for a dinner with friends in spring or summer, served in small plates with romaine leaves for scooping by hand. It opens a meal nicely alongside grilled meats, Middle Eastern braises, or a spread of mezze. Its fresh, light character sets the tone right away for a relaxed gathering.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 20 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps

In the morning, wash and dry the parsley and mint, then chop them and prepare the tomatoes with the bulgur and lemon juice, keeping each part chilled separately. Right before guests arrive, finely slice the scallions and mix them into the tomatoes. At serving time, combine everything with the olive oil and seasoning, then plate it in small dishes with the romaine leaves.

The ingredients

6 people

Fruits and vegetables

  • Flat leaf parsley 4 bunch
  • Fresh mint 1 bunch
  • Ripe tomatoes 5
  • Scallions 4
  • Lemon 3
  • Romaine lettuce leaves 12

Pantry

  • Fine bulgur 60 g
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the parsley and mint, then dry them thoroughly in a kitchen towel before finely chopping them and keeping them chilled.

    Wet parsley turns mushy, so dry it well and chop it with a very sharp knife to avoid bruising it.

  2. Cut the tomatoes into very small dice, keeping their juice, and place them in a bowl with the bulgur and the juice of two lemons. 20 min

    Fine bulgur hydrates on its own with the tomato juice and lemon, no water needed.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Finely slice the scallions and add them to the tomatoes, then chill the bowl.

    Keep a bit of the green part of the scallions, it adds sweetness and color.

When it's time to serveThe final touches, right in front of your guests.

  1. Mix the parsley and mint with the tomatoes, then season with the last lemon, the olive oil, salt, and pepper.

    Taste and adjust, real tabbouleh should be well lemony and very green.

  2. Serve on small plates with a romaine leaf for eating the tabbouleh by hand.

    The small romaine leaves work as scoops, everyone loves it.

Our tips to get it right

  • Chop the parsley and mint with a very sharp knife rather than a food processor, so the herbs stay dry and don't release water.
  • Drain the tomatoes briefly if they're very juicy before mixing them with the bulgur, to avoid a watery tabbouleh.
  • Prepare everything except the final mix and seasoning ahead of time, since chopped parsley loses its color quickly once it meets lemon juice.

The variations

  • Swap the fine bulgur for very fine couscous for a version even closer to traditional Lebanese tabbouleh.
  • Add rinsed chickpeas to turn this starter into a complete vegetarian dish.
  • For kids, skip the scallions and use a bit less lemon juice for a milder taste.

What to serve it with

  • Grilled lamb or chicken skewers
  • Hummus with warm pita bread
  • Lemon water or mint tea

Storage

Once seasoned, tabbouleh keeps for 1 day in the refrigerator in a sealed container, though it loses some of its green color. It doesn't freeze well. The separate, unmixed components keep better and longer.

Questions about this recipe

Can fine bulgur be replaced with medium bulgur?

Fine bulgur hydrates on its own with tomato and lemon juice, while medium bulgur needs a quick soak in warm water first. The result is a bit more rustic but still works well.

Does tabbouleh really need that much parsley compared to bulgur?

Yes, that's what defines Lebanese tabbouleh, where parsley far outweighs the grain. It's what makes the dish so green and fresh, unlike versions where bulgur dominates.

How do you avoid a watery tabbouleh?

Drain very juicy tomatoes lightly before adding them to the bulgur, and season only at the very last moment. Parsley sitting too long in lemon juice is the most common cause of excess liquid.

Can this tabbouleh be served without the romaine leaves?

Yes, romaine leaves are a traditional way to eat it by hand, but a fork works just as well. They're mainly a nice touch for presentation and the overall feel at the table.

Can a Lebanese tabbouleh be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a Lebanese tabbouleh?

Allow 40 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a Lebanese tabbouleh?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Lebanese tabbouleh cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

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