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Tabbouleh with a baby twist ❤️ Growing up my dad always made this and now it has the best memories… Now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, I add cucumber to mine, because we always ate it this way and I love it!

Here is the link for the burghul I used!

P.S: This recipe is a labor of love, take your time and enjoy it. I never measure the olive oil in this recipe… I go by taste!

If you loved this recipe, check out my Fattoush!

Why You’ll Love Tabbouleh Recipe

This was a staple in my parents house growing up, and now it’s a staple in mine! Every time I make it, it reminds me of my childhood. It is very refreshing, easy to make and ridiculously delicious!

Tabbouleh

How To Prepare Tabbouleh Recipe

💧 First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.

🍅 Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.

🥒 Then, chop the scallions, cucumber and mint.

🌿 Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces.

🍋 Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper.

🥗 Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.

Substitutions and Variations

  1. You can take out the cucumber if you prefer it without, but I highly recommend you try it with it!

Chef Nadia’s Tip

Make sure you save the tomato water/juice!

Similar Recipes

Common Questions

What burghul do you use?

I use Ziyad Cracked Wheat Fine Burghul.

Tabbouleh

By Nadia Aidi
Prep 15 minutes
Cook 0 minutes
Soak Time 30 minutes
Total 45 minutes
Servings: 2
Tabbouleh with a baby twist ❤️ Growing up my dad always made this and now it has the best memories… Now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, I add cucumber to mine, because we always ate it this way and I love it!
P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste!

Ingredients 

  • 1/3 cup wheat burghul, I use #1
  • 2 bunches curly parsley
  • 1 pint cherry tomatoes
  • 1 persian cucumber
  • 4 scallions
  • 12 fresh mint leaves
  • 1/2 tsp dried mint
  • Salt and pepper , to taste
  • 2 lemons
  • Romaine leaves, for serving

Directions 

  • First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.
  • Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.
  • Then, chop the scallions, cucumber and mint.
  • Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces.
  • Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper.
  • Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.

Nutrition

Calories: 512kcal, Carbohydrates: 119g, Protein: 23g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Sodium: 134mg, Potassium: 2249mg, Fiber: 23g, Sugar: 22g, Vitamin A: 13038IU, Vitamin C: 388mg, Calcium: 370mg, Iron: 16mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Mediterranean

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