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How to Make Tabbouleh | The Frugal Chef

1,230 views · Published 16 March 2010 · 4:00 · Indexed 11 October 2026

Channel: The Frugal Chef · 2010 · Howto & Style

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Tabbouleh requires some work but it is certainly worth it. You need to make sure to chop the parsley and the mint very finely. You also need to make sure the bulgur wheat is soaked enough that it is soft but not mushy. Lastly, it is important to balance the acid from the lemon juice with the salt so taste the salad after mixing it and adjust the salt as necessary. Serve your tabbouleh with iceberg lettuce leaves so everyone can make lettuce wraps and eat it. Delicioso!

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Tabbouleh Salad
Ingredients
3 cups finely chopped parsley
1 cup bulgur wheat
3 medium tomatoes, diced
4 scallions, white and green parts chopped
2 tablespoons chopped mint
2 medium lemons, juiced
½ cup olive oil
Salt, to taste
Iceberg lettuce leaves, for serving
Instructions
Prepare the Bulgur Wheat:

Place the bulgur wheat in a bowl and cover with boiling water. Soak the wheat for about 30 minutes until tender.
Prepare the Vegetables:

In a large bowl, combine the finely chopped parsley, diced tomatoes, chopped scallions, and chopped mint.
Combine the Ingredients:

Using your hand, squeeze out the excess water from the soaked bulgur wheat, a handful at a time, and add it to the bowl with the parsley and vegetables.
Mix the salad well to combine all the ingredients.
Dress the Salad:

Add the olive oil and the lemon juice to the salad. Mix well to ensure everything is evenly coated.
Season with salt to taste, adjusting until you have a good balance between the lemon and the salt.
Serve:

Serve the tabbouleh on iceberg lettuce leaves so people can make lettuce wraps. Enjoy!
Notes
For best results, use fresh ingredients and adjust the seasoning to your preference.
Tabbouleh can be served as a main dish or as a side to complement other dishes.

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