A Lebanese classic that we can’t get enough of, Tabbouleh is a tasty addition to your Shabbat luncheon and Succot celebration. Scoop it up with romaine lettuce and simply enjoy, serve it as a side with your favorite entree or put some in a Pita pocket with Kafta and Tahini Sauce.This is a vegan dish. Click here for our other Lebanese recipes.


  • 1/4 cup fine bulgur, rinsed
  • 1/3 cup fresh lemon juice
  • 2-3 medium tomatoes, finely chopped and drained (about 3 cups)
  • 4 cups fresh parsley, chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup red onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp salt 
  • pepper to taste
  • romaine leaves for serving


  1. Add bulgur and lemon juice to a bowl, stir together and let sit until bulgur has absorbed the lemon juice (about 5 minutes)
  2. Add your chopped tomatoes, parsley, mint and red onion to the bulgur
  3. Add cumin, salt and pepper, drizzle in olive oil and toss
  4. Plate with romaine lettuce leaves which can be used as a serving device for the Tabbouleh


The tomatoes will continue to generate liquid when you assemble the salad so if you want to avoid too much juice in the bottom of your salad bowl, keep the salad in a strainer until serving.


Ivy Brooks

My grandfather made this, always wanted to , now I can!!!


My family never uses Cumin and instead of romaine leafs for serving, we used young tender grape leaves


Cumin is never added to tabouli.
You soak the Bulger in lemon juice and you don’t need cumin, also you need to add more parsley.
There needs to be more parsley than the rest of the vegetables.
I have lots Lebanese friends and not a single one of them ads cumin to tabouli..
I am also from the Middle East where we prepare tabouli all the time.
I have been preparing tabouli since I was 10 years old

Ione Gordon

Excited to try this recipe thank you for sharing it !!

Breaking Matzo

Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.

Gabby Uri

So good , I tried it in Yisrael n now I can’t wait to do it from scratch. Toda rava, shalom

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