How to Make Tabbouleh – A Classic Lebanese Salad

Learn how to make fresh and vibrant Tabbouleh, the classic Lebanese salad that’s packed with herbs, zingy lemon, and healthy bulgur wheat. This easy step-by-step recipe is perfect for a quick lunch, a healthy side, or as part of a meze platter. With just a few simple ingredients and minimal prep, this dish brings a burst of freshness to any meal. Whether you’re already a fan of Middle Eastern food or trying something new, this traditional Tabbouleh recipe is a delicious place to start.
I make mine slightly more chunky than the classic dish, just so i can save it for a few days.
Follow along and enjoy a taste of Lebanon from your own kitchen!

TABBOULEH
INGREDIENTS to serve 4
100g bulgur wheat
1 tomato, skinned and diced
½ cucumber, diced
Big bunch of flat leaf parsley
Big bunch of fresh mint
2 spring onions, thinly sliced
3TBSP olive oil
Salt
Black pepper
Juice of 1 lemon

METHOD
Place the wheat in a large bowl and cover with boiling water.
Leave to soak for 30 minutes or cook according to manufacturer’s instructions.
Drain and wrap in a clean tea towel then squeeze hard to remove excess moisture.
Mix all the ingredients together, adding salt, pepper and the lemon juice to taste.
Cover and refrigerate for at least 30 minutes before serving.

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How to Make Tabbouleh – A Classic Lebanese Salad
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All right, guys. Another salad for you. A simple one. Again, fairly quick. Just needs a bit of time to soak the bular wheat. And what we got is a tabula salad. Tabula. Um, Lebanese dish. A Lebanese dish. Yeah. So, for this we need some bular wheat, cucumber, tomatoes, lemon, parsley, spring onions, oil, salt, and pepper. And I’ve got a few different herbs and things here. I got I’ve got dried mint. My own mint’s not very good this year. Forgot a bit there, but not going to use that. And maybe a bit of zatar. So, I’m going to move this out the way because the first thing we got to do is get the uh get the wheat soaking, hydrating, I suppose you’d call it. This board is soaking. I have to wash this off, dry this off in a minute. And it’s the only thing I’m going to weigh actually as well. Look at it soaking. Um, as usual, um, I’m doing it for just one or two. Two, one large dish, two small. Um, the description below will be for four people. So, all I need to do is weigh this wheat. Now, it normally takes about half an hour to soak, but always check the packet, which I’m doing now, right? Yeah. So, 50 g cuz like I said, I’m doing half of it. Now, I’m not totally sure how much this is going to expand. I got me kettle ready. We shall see. Yeah, don’t need that anymore. And while that’s uh hydrating, we’ll get everything else ready. Right, let’s get the bowl here so I know what I’m doing. So, it really is just finely chopping everything up and sticking it in a bowl. So, I’m going to use that much cucumber. You can have that, slugs. Are you going to Yeah, I’m going to peel it first in my scraps bowl. Trying to work out the best way of doing this. Will I get it all done in one go? I don’t know. Not far off. Yeah, I might do. Oh, that was lucky, was it? Now, if you want to, you can peel the tomatoes, but I’m not going to bother. These are my first San Moranzo. Um, I want fairly small pieces, actually. But the skins of these are dead soft. We’ll do a we’ll do a taste test sometime. I leave the core ends out. Don’t think I want too many, actually. I reckon one more. I’ll tell you what, I’m going to use cut these little tumblers. That tree is dripping on my head. Um, a spring onion. I brought two out, but I didn’t realize they were this big. Well, my own are already weedy little things at the moment. So, going to use this one for now. So, I’ll just use one. It’s clean enough. What I’m going to do, I’m going to split it down the center and then finally chop it. Try and break them all up a little bit. There we are. I tell you what, we’re flying through this one. Right. Parsley. I’m going to cut the stalks off these. I do not like hard stalks. Oh, excuse me. The stalks on the leaves are okay. It’s just the long ones that you might call the stems, I suppose. And I think you don’t want too much in there. See? Like that. Look. See? I reckon that’ll do, you know. Yeah. flying along here, guys. A little bit of oil. New bottle. This one. I am going to measure this actually. I’ve got me thing here. Going to go for one tablespoon. Start off with look at that. Uh one tablespoon. See how it goes. Okay. Yeah, that’ll do. That’ll do. We don’t want it too um grease is the wrong word, but too oily. I’m going to put some of these herbs in now. Bit of pepper. About what would they call it? I’ve seen it called a three finger pinch, which is more than a two finger pinch. I’m just guessing that’ll do. Like that. Oh, no. A bit more. You can use freshly ground pepper if you want. I’m not going to put the salt in just yet. I’m going to put that at the end. Um, like I say, I’m using dried mint, so it seems So, is that one there any good or not? No, it’s not. No. No. So, about half a teaspoon, I reckon because there’s some mint in the um the atar which is over there. No, there’s not. No, there’s no mint. It’s just um sesame, sumac, and thyme. But that’ll be an extra little bit of taste, won’t it? It’s not traditionally in the dish. Oh, smells good. [Music] And last up is the juice of a lemon or half a lemon for me. I’ll put that in there to keep things fresh. Quick taste test before I Yeah. Not salt in just yet. Let’s have a quick That is so Middle Eastern. What we do now is just leave it. Wait for this stuff. Takes about 30 minutes. So, I’m guessing we’ll be back in about another 20. Yeah, that’s nice and soft. Okay, that’s been um 20 minutes. So, I’ve got to drain this into my pot down here. And then we plant this very well, didn’t I? Let’s do up here. And just get out as much moisture as you can. You don’t want them too wet. You can put them through um a Muslim cloth if you want. Give them a real tight squeezing out. This works. There’s not too much water there. It will still keep on soaking up in the salad anyway cuz not going to eat it for a bit. That’ll do actually. Oops. And then in with the bular wheat. In with some salt. Here’s what I mean with a three a three finger pinch. Look like that. And that’ll be plenty. Give it a good mix up. One last taste for one last taste to see if we got to make any adjustments, which I don’t think we will cuz it was all right just now. I’m going to do the taste test, the proper taste test now and then dish it up. So, well, I just said it’s lovely. It really is. I’m going to put this onto a proper dish this time. So, I put some salad leaves around the outside. Around the outside, around the outside. [Music] I’m done. And a little pile to go in the middle. I’ll do. There we are guys. one tabula salad which I shall be enjoying in about two hours time in the fridge for now. Right, let’s get a decent photograph. Think I hope you enjoyed that one, guys. Something a bit different. I’ll have this with um we should have it with tonight. I haven’t got any sort of lamb cofas or nothing like that. I have got lasagna. That’ll do. That’s close enough. It’s in the Mediterranean that way, ain’t it? Right. Catch you on the next video, guys. Take care. [Music]