Tabbouleh is a dish from Lebanon very popular in the Middle East and this fame has made it also a popular salad in the countries mainly associated with Western cuisine.


2 onion (finely chopped)
2 tomato (washed and roughly chopped)
1 cucumber (peeled and finely chopped)
2 lemon (juice only)
2 T water
1⁄3 c parsley (fresh parsley, finely chopped)
1 clv garlic (crushed)
1⁄3 c mint (fresh mint, finely chopped)
1 c bulgur (bulgur wheat, cooked)
1⁄3 c olive oil
1 cn tuna (optional, 4 oz can, drained and flaked)


Place cooked bulgur wheat, chopped onion, tomato and cucumber in a bowl.

In a separate bowl, mix olive oil, water, lemon juice, crushed garlic, parsley and mint. Season with salt. Pour this dressing over the bulgur wheat and toss.

Cover with film and leave in the refrigerator for 2-3 hours before serving. To serve, place the flaked tuna in the middle of a serving plate and the tabbouleh around the tuna.

Total time
25 minutes
Cooking time
Preparation time
4 servings


Place the serving plate on the middle of the table from the start and don't remove until it is dessert time.


Add other ingredients to taste, such as finely chopped bell peppers, green, red and yellow. For more flavor, add some mint.

Omit the tuna for a salad suitable for vegan and vegetarian diets.


MIddle East cuisine

There are many versions of tabbouleh, as it has become a popular appetizer in the Arab world and each country uses local ingredients and spices.

very easy, vegetarian
side dish, appetizer, salads
Lebanon food recipes
Food in Asia