This fresh Tabbouleh recipe is easy to make, and is full of fresh cucumber, tomatoes, and lots of herbs. It’s great on its own, as a side, or in a pita with chicken!


Anytime I overindulge after a vacation or holiday, I find myself craving lots of fresh salads and fruit to reset my body a bit. 

And this tabbouleh is one of my favorite healthy recipes to turn to!

What is Tabbouleh? It’s a fresh vegetarian salad made with bulgur, crunchy cucumbers, fresh tomatoes, and lots of fresh herbs.

It’s one of the many staples you often see at Middle Eastern restaurants, and I love pairing it with homemade hummus, pitas, tzatziki, and chicken breast for a full meal.

Tabbouleh Recipe

We’ll talk more about the bulgur in a second, but since it’s a type of wheat, I want to note that it does have gluten in it.

However, I’ve also tried tabbouleh with Quinoa and with Cauliflower Rice, and both are wonderful gluten-free alternatives that are also very healthy! 

How to Make Tabbouleh:

Tabbouleh is made with bulgur, which is a cracked wheat product.

You will likely find it in the bulk section of your grocery store, and it’s incredibly easy to prepare.

How to Make Tabbouleh

To make it, pour boiling water on top, add some salt, and let it sit for an hour, covered.

What Is Tabbouleh

During that time, the tabbouleh will absorb all the liquid, and end up with a soft, tender texture:

Easy Tabbouleh Recipe

Now it’s time to jazz the bulgur up.

Parsley and mint are traditional for tabbouleh, but I also like fresh dill in mine.

Authentic Tabbouleh Recipe

Chop the herbs well, and also add tomatoes, cucumbers, and scallions.

Tabbouleh Ingredients

Next add a high-quality, extra virgin olive oil:

Best Tabbouleh Recipe

And freshly squeezed lemon juice, for brightness and acidity:

Tabbouleh Salad Recipe

Give it a good stir:

Tabbouleh Salad

Give it a final taste for seasoning, and serve! 

Broccoli SaladColeslaw, and Greek Zucchini Salad are some of my other favorite fridge-friendly salads to make when I’m craving something healthy. Enjoy!

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This fresh tabbouleh recipe is easy to make, and has lots of fresh cucumber, tomatoes, and herbs. 
Course Salad
Cuisine Mediterranean
Keyword tabbouleh
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8
Calories 191kcal


  • 1 cup bulgur wheat
  • 1.5 cups boiling water
  • 1 tsp salt
  • 1/2 cup fresh chopped mint
  • 1/2 cup fresh chopped parsley
  • 1/2 cup fresh chopped dill
  • 2 large tomatoes seeded and chopped (about 2 cups)
  • 1 English cucumber seeded and chopped
  • 1 bunch scallions sliced (white and green parts)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • ground black pepper to taste


  • Place the bulgur in a bowl, then pour over the boiling water. Stir in the salt, then let the bowl sit, covered, for 1 hour, until the liquid has been absorbed.
  • Add the chopped herbs, tomatoes, cucumber, scallions, oil, and lemon juice, and give it all a good stir. Season to taste with salt and pepper, then serve.


Tabbouleh doesn’t store well, because tomatoes and cucumbers deteriorate fast in the refrigerator. Try to finish within a couple days.


Calories: 191kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 405mg | Fiber: 5g | Sugar: 3g

Post updated in March 2019. Originally published in September 2015.