Tabbouleh is a delicious Lebanese dish. It's a refreshing vegetarian salad with bulgur, lemon, mint and more. Ready in 25 minutes.

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Veronique van Ohmydish

Made by Véronique

Published at 2017-01-19, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 18-02-2021

25 minutes 4 people Side dishes


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  • 125 gram bulgur
  • 3 tomatoes
  • 1 spring onion
  • a few sprigs of fresh mint
  • a few sprigs of fresh parsley
  • 1 lemon (zest + juice)
  • olive oil
  • 3 garlic cloves
  • 1/2 zucchini
  • pepper and salt to taste
  • optional: a few leaves of chicory
Tabbouleh ingredients
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Kitchen equipment

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  • water kettle
  • cutting board & chef's knife
  • medium-sized skillet
  • medium-sized bowl
  • wooden spoon
  • cling film


25 minutes 4 people Side dishes

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Preparation -- 15 minutes

Add the bulgur to the medium-sized bowl. Add juice and zest of half a lemon and about 4 tablespoons of olive oil, along with some pepper and salt. Add 250 ml boiling water and cover with cling film.

Let it 'cook' for about 10 minutes and stir ones after a few minutes. Meanwhile cut the zucchini into small cubes. Peel and finely chop the garlic cloves.

Cut the tomatoes into quarters, remove the seeds and chop the tomatoes into small pieces. Rinse the spring onion and cut into thin rings.  


Finishing the tabbouleh -- 10 minutes + waiting time

Heat some olive oil in the medium-sized skillet and add the zucchini cubes. After about 2 minutes also add the garlic and cook shortly.  season with pepper and salt and stir into the bulgur when it's done.

Also add the tomatoes and spring onion. Finely chop the fresh mint and parsley and also add it to the bulgur. Season with pepper, salt and maybe some more lemon.

Let it cool off completely so the flavours can enhance. GARNISH with a few leaves of chicory. SERVE e.g. with lamb or kofta and enjoy!

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