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To make authentic Lebananese Tabbouleh this version is full of flavor, vegan, and can be made with wheat or quinoa. İs infused with a hint of Lebanese spice, that truly elevates.

Tabbouleh is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice. It’s refreshing, light and packed with healthy ingredients.

You’ll often find tabbouleh as a side dish on Mediterranean menus. It’s right at home with hummus, baba ganoush, falafel, olives…

Ingredients

1. Parsley (curly or flat-leaf)
2. tomatoes
3. scallions
4. mint
5. bulgur wheat (or quinoa- for gluten-free)
6. lemon
7. olive oil
8. salt
9. Lebanese 7-spice ( see recipe below)

As you see, Lebanese tabouli is mostly parsley. Here I’ve only used 1/2 cup bulgar with 4 bunches of parsley ( 7 cups parsley!)

Adjust the salt and lemon until it is just right. Always re-taste before serving.

Let the tabouli salad sit in the fridge a good 1-2 hours before serving, allowing the bulgur to soak up the juices from the tomatoes and lemon, and the parsley to soften any lose any bitterness.

• 1/2 cup dry bulgar wheat, ( fine grain bulgar, or 1 cup cooked quinoa for gluten-free)
• 4 bunches flat-leaf parsley (or sub curly parsley), chopped fine (7–8 cups, 0r 10–11 ounces chopped)
• 1 cup mint leaves, chopped
• 1/4–1/2 cup dill, chopped (optional)
• 3 medium tomatoes, diced small (3 cups)
• 1–2 Turkish cucumbers, diced (optional)
• 4 scallions, sliced (or  1 cup red or white onion- finely diced)
• 1 tablespoon lemon zest
• 1/3 cup lemon juice, more to taste
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon spice mixture

For spice mixture

• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon coriander
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cardamom

Instructions

• If using med grain bulgur, pour 1/2 cup boiling water over the bulgar wheat in a small bowl. Cover with a plate, set aside. If using fine grain bulgar, you can toss it right in the salad at the end (the same with cooked quinoa).
• If making the spice mixture, mix all the spices together in a small bowl.
• Chop the parsley as finely as you can, and some thin stems are ok to include.In a large bowl. You’ll need about 7 cups chopped or 10 ounces. Chop the mint and optional dill.
• Dice the tomatoes finely, place in the bowl along with all their juices. Chop the cucumber and onion and place in the bowl.
• Add the bulgur wheat- it should be al dente. Toss all to mix well. Add the lemon zest, lemon juice, olive oil, salt and 1 teaspoon spicemuxture.
  Give a good stir.
• In the fridge for 1-3 hours and allow the flavors to meld. The parsley will soften and lose any bitterness, and the bulgar will soak up the flavorful juices, swelling.
  Before serving, give a stir and taste for salt and lemon. Adjust both to your liking, along with the spices.