This famous Lebanese salad is a great addition to any afternoon or evening meal. It’s good cold or at room temperature. I’ve even known some to eat it warm!


Serves 10-12
Prep Time: 30 minutes

2 bunches parsley
3 scallions/spring onions
3 small tomatoes
1/4 cup bulgur or quinoa
7-8 branches mint
juice of 1 and 1/2 lemon
1/4 cup olive oil
1/2 tsp allspice
1-2 tsp salt
1/2 tsp black pepper

Wash and drain bulgur and let stand for 30 minutes OR cook quinoa and allow to cool. Wash and drain parsley, onions and mint and chop all three as finely as possible by hand. Place in a large mixing bowl. Dice the tomatoes in 1/4 inch cubes and add to mixture. To this, add the lemon juice, allspice, salt and pepper. Mix these ingredients together. Now mix in the bulgur. After all the other ingredients have been mixed, add enough of the olive oil to moisturize the salad. The amount of olive oil used depends on personal preference. Cover and refrigerate before serving. Enjoy by scooping with lettuce.

Shawna Ayoub

Shawna Ayoub is an essayist, fiction writer, poet and instructor with an MFA in creative writing from Indiana University. Some of her work has been published in The Manifest-Station, Role Reboot, [wherever], The Huffington Post, The Oxford Review and Exit 7. Her writing explores the intersections of race, place and survivorship. She writes with honesty about her own experience in order to transform pain.

5 Discussion to this post

  1. Ula says:

    That video is hilarious. Thanks for sharing.

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  2. Elissaveta says:

    I love tabbouleh. My best friend is Lebanese and I used to eat it a lot in her house. I have to try this recipe for myself.

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  3. […] toned down the garlic a bit. In Lebanon, this has a bite that stays with you for days. Pair it will Tabbouleh to help with garlic breath. A nice garlic bread or other toasted bread makes a lovely […]

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