Classic Homemade Tabouli Salad / Tabbouleh Salad / tabouleh / Parsley Salad
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5 from 1 vote

Classic Homemade Tabbouleh Salad

This Classic Homemade Tabouli Salad / Tabbouleh Salad / tabouleh / Parsley Salad is a quick, Easy to make and Simple Salad of Chopped Vegetables like Cucumber, Tomatoes, Onions, Lots of Fresh Parsley and Bulgur Wheat, tossed with Salt, Lime Juice and Good Quality Extra Virgin Olive Oil.
Course Light lunch, Salad
Cuisine lebanese, Mediterranean, middle eastern
Keyword Best Tabbouleh Recipe, tabbouleh, tabouli
Prep Time 5 minutes
Resting 30 minutes
Total Time 5 minutes
Servings 4 People
Calories 245kcal
Author Dhwani


  • 1 bunch Fresh Parsley, chopped Around 2.5 to 3 cups
  • 1/4 cup Bulgur Wheat / Daliya
  • 1 cup Chopped Cucumber
  • 1 cup Chopped tomatoes
  • 1/2 cup Onion chopped
  • 2 tbsp Mint leaves chopped
  • Salt to taste
  • 1/2 tsp Red Chili Powder optional
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Lime Juice


  • Wash and soak Bulgur wheat at room temperature water for an hour. (See Notes)
  • Take chopped Parsley, Cucumber, Cucumber, Onion, Mint leaves, a big mixing bowl.
  • Now Drain all the water from Bulgur wheat and squeeze Bulgur wheat with your hands to get rid of excess water. Add it in chopped vegetables.
  • Now add salt, Olive oil, Lime juice and red chili powder.
  • Mix well. Cover it and Refrigerate it for at least 30 minutes.



I have Used Coarse verity of Bulgur wheat.
It requires extra time to soak, around an hour. If you are using fine variety reduce the soaking time.
The star of this Tabouli / Tabbouleh recipe is Fresh Parsley - Lots of Parsley. Use Fresh Parsley.
This Tabbouleh recipe calls for Fresh mint leaves and Onions. I use red onions to make this Salad. Feel free to use green onions or any onions of your choice.
We don't prefer Finely chopped vegetables in our tabouli salad, but you are more than welcome to chop it finely.
Don't use a food processor to chop the vegetables, use a sharp knife.
I like to use English Cucumbers as they are thin skinned and has fewer seeds. You can use normal cucumbers too. but remove most of the seeds and then proceed to chop.
Be sure to use Red and firm tomatoes.
Use good quality Extra virgin Olive oil.
For best result Cover the tabouli and refrigerate for 30 minutes.


Calories: 245kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 205mg | Potassium: 604mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2860IU | Vitamin C: 59.2mg | Calcium: 101mg | Iron: 3.6mg