Tabbouleh Salad

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  • Time icon
    Total Time
  • Serves icon
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based on 6 ratings

This refreshing, herb-packed salad is adapted from Yotam Ottolenghi, who reminds us that "Parsley is the star of the show here, not the bulgar, and definitely not couscous." He also points out that chopping the herbs extra-fine with a sharp knife gives the best results - if you choose to go the speedier route of chopping with a food processor, use quick pulses and don't overdo it.

recipe updated Mar 27, 2020


  • Fine bulgur icon
    Fine bulgur
    90g (about ½ cup)
  • Tomato icon
    600g (about 4¼)
  • Shallot icon
    60g (about 1½)
  • Fresh parsley icon
    Fresh parsley
    160g (about 2½ cups)
  • Mint icon
    30g (about 1⅛ cups)
  • Lemon icon
    4 tbsp (45g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    132ml (½ cup)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Allspice icon
    1 tsp (2g)


  • kCook icon Wooden spoon
  • kCook icon Water
  • kCook icon Large mixing bowl
  • kCook icon Small bowl

Step preview

  1. Add fine bulgur to a clean large mixing bowl
  2. Cover with water - 20 min
  3. Drain well with sieve
  4. Add tomato, shallot, fresh parsley and mint to the vegetables
  5. Mix well
  6. Add lemon, extra virgin olive oil, salt & pepper and allspice to a clean small bowl
  7. Transfer dressing to vegetables
  8. Mix
  9. Season to taste
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