Tabbouleh is one of those radiant dishes that effortlessly wins hearts. Its vibrant greens, juicy tomatoes, and bright citrus notes have a way of waking up the senses. Perfect for warm days or as a refreshing side to grilled meats, it’s light yet satisfying. People adore it because it’s a celebration of fresh ingredients that taste as good as they look. Whether served at a sunny picnic or a cozy kitchen table, tabbouleh invites everyone to slow down, savor, and share.
Ingredients 🥗
- 100 g bulgur wheat
- 3 large bunches of fresh parsley, finely chopped
- 10 fresh mint leaves, finely chopped
- 4 ripe tomatoes, diced
- 1 small cucumber, diced (optional)
- 4 spring onions, finely sliced
- Juice of 2 large lemons 🍋
- 80 ml extra virgin olive oil 🍈
- Salt and freshly ground black pepper to taste
Preparation 👩🍳
- Place bulgur in a bowl and cover with boiling water. Let it soak for 15-20 minutes until tender, then drain any excess liquid.
- Fluff the bulgur with a fork and set aside to cool.
- In a large bowl, mix parsley, mint, tomatoes, cucumber, and spring onions.
- Add the cooled bulgur, drizzle with olive oil, and pour over lemon juice.
- Season generously with salt and pepper. Toss well to combine and let rest for at least 20 minutes before serving to allow flavors to blend.
Serving Tips 🍽️
Serve tabbouleh slightly chilled or at room temperature. It pairs beautifully with hummus, baba ganoush, pita bread, or as part of a mezze platter. For a burst of freshness, top with extra mint leaves or a sprinkle of sumac before serving.
From Fertile Hills to Modern Tables 🌍🌾
Tabbouleh traces its roots to the Levant, a region rich with sun, stories, and fertile valleys. Dating back centuries, it was once prepared using wild herbs gathered from hillside gardens and served at family gatherings to honor the bounty of the land. In Lebanese and Syrian traditions, tabbouleh was often the centerpiece of a meal rather than a simple side. Cooks would spend time finely chopping parsley until it became a soft green cloud, mixing it with ripe tomatoes that burst with juice and heirloom mint leaves perfumed by the mountain air. Its preparation was not rushed but treated as an act of care, a gesture of hospitality for guests who might have traveled far. Over time, the dish journeyed across borders, finding homes in kitchens from Paris to New York. Yet wherever it lands, it carries the same spirit: freshness, generosity, and the joy of sharing food that connects people to the earth. While modern cooks may tweak ingredients or presentation, the soul of tabbouleh remains rooted in tradition and the belief that simple things can bring the deepest pleasure.
Image by cyclonebill.