Tabbouleh Recipe

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For today’s post, I’m sharing one of my favorite simple meals. This was introduced to me by way of my boyfriend, whose family is Lebanese. Since knowing him, I’ve been introduced to amazing foods and flavors that I had previously written off. Can you believe that I used to hate hummus?? Now I’m somewhat of a hummus snob and will rarely eat store bought brands if I can avoid it. One day I’d love to make an amazing hummus from scratch, so keep an eye out for that in future posts!

Tabbouleh (or Tabouli as you may have seen it written) is an amazingly simple dish made mostly of fresh parsley, tomatoes and bulgar wheat, as well as lemon juice and olive oil, which is a staple in this type of cuisine. Though there are only a few ingredients in it, this dish is super flavorful and refreshing, and is best eaten alongside hummus and pita (in my opinion).

This recipe will make about 4-5 servings of Tabbouleh, so you can make this to share with friends and family, or to eat throughout the week. I find it tastes the best when you let it sit in the fridge for an hour, or even overnight.

Click here to watch the recipe video I made:


  • 1 cup bulgar

  • 3 bunches of parsley (about 9 cups)

  • 3-4 medium tomatoes

  • 3 spring onions

  • 1-2 tbs mint, chopped

  • 2 lemons

  • 1 tbs olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper


  1. Add bulgar to a medium sized, heat proof bowl. Fill bowl with bowling water until the bulgar is just covered. Let sit in the fridge for 1 hour.

  2. Finely chop parsley , tomatoes , spring onions and mint, then add them to a large bowl.

  3. Add in the juice of two lemons, as well as the olive oil, salt and black pepper.

  4. Once the bulgar has expanded, add it to the bowl with the rest of the ingredients. Drain excess water if necessary.

  5. Mix well, taste, and adjust ingredients to taste.