Tabbouleh and lettuce cups on a bright yellow surface
Photography, Valéry Guedes

Authentic Tabbouleh

Everything you need to know about tabbouleh.

Many Lebanese tables are never without tabbouleh – a parsley-forward salad with herbs and bulgur – and you’ll understand why when you try making some yourself with this recipe from Tawlet in Paris. Just make sure to follow what we call the ‘Tabbouleh Commandments:’

  • The main ingredient in tabbouleh is parsley. 
  • Couscous is not a suitable replacement for fine bulgur. 
  • Parsley and mint should be finely chopped, not sliced.
  • Prevent the mint from oxidizing and darkening by hiding it under the chopped parsley.
  • Rub the onion in salt and pepper to season it.
  • Tabbouleh likes extremes – use a lot of lemon. 
  • Tabbouleh is not a place for shrimp, seafood or any other animal products.
Tabbouleh and lettuce cups on a bright yellow surface


Tawlet restaurant's easy recipe for classic Lebanese tabbouleh, served in crunchy lettuce cups.
Course Appetizer, Salad, Side Dish, Snack
Cuisine lebanese, Middle Eastern
Servings 4


  • ½ tbsp fine bulgur
  • 2 large bunches flat-leaf parsley finely chopped
  • 2 large tomatoes finely chopped
  • 4 sprigs mint finely chopped
  • 1 green onion finely chopped
  • ¼ tsp salt
  • pinch freshly ground pepper
  • 2 lemons juiced
  • cup olive oil
  • 4 baby romaine lettuce leaves


  • Place fine bulgur in bowl and add 1 cup boiling water; let stand 10 to 12 minutes, then fluff with fork.
  • Stir in parsley, tomatoes, mint, green onion, salt and pepper.
  • Just before serving, stir in lemon juice and olive oil; serve in romaine lettuce cups.
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