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Easy Tabbouleh Lebanese Salad / https://www.hwcmagazine.com
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Easy Tabbouleh Lebanese Salad

Easy Tabbouleh Lebanese Salad is made with loads of fresh chopped parsley, tomatoes, mint and bulgur wheat with a zippy simple lemon olive oil dressing.
Prep Time25 mins
Total Time25 mins
Course: Sides
Cuisine: Middle Eastern
Servings: 4
Calories: 218kcal
Author: HWC Magazine


  • cup bulgur wheat
  • water
    enough to cover and soak the bulgur wheat
  • 3.5 cus parsley
    curly or flat
  • ½ mint
    fresh chopped
  • 1.5 cups tomatoes
  • 1 shallot
  • 1 clove garlic
  • 4 tablespoon lemon juice
    or to taste
  • cup olive oil
  • Salt and pepper to taste


  • Soak bulgur wheat for about 20 minutes in bowl with enough hot water to cover. Drain in a fine mesh strainer or use cheesecloth (or even medical gauze- been there done that) Get it really dry. Squeeze or let it dry for a bit so that it does not water down the tabbouleh salad.
  • In a medium-large bowl add the drained bulgur wheat, parsley, mint, tomatoes, shallot, garlic, lemons, olive oil and salt and pepper to taste.
  • Enjoy!


This salad will keep up to 24 hours in the refrigerator. (If you know that you are not going to be eating your Easy Tabbouleh Lebanese Salad until later on in the day just hold off on putting on the lemon and olive oil dressing until you are ready to serve to preserve the bright green color.)


Serving: 1g | Calories: 218kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 217mg | Fiber: 3g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 1mg