Lebanese Tabbouleh Salad

A bright, herb-packed tabbouleh salad featuring parsley, bulgur, lemon, and pomegranate molasses, perfect as a refreshing summer side or light main dish.

Prep Time 15

Cook Time 5

Total Time 20

Serving Size servings

Ingredients

Main Ingredients

50 g fine bulgur Fine bulgur is traditional; it hydrates quickly.
2 medium tomatoes Finely diced (seed and drain if very juicy).
1 small red onion Finely diced (soak briefly in cold water if you want milder flavor).
3 cups flat-leaf parsley Finely chopped; packed; stems removed.
2 tbsp fresh mint leaves Finely chopped (optional: more to taste).
½ pomegranate seeds (arils)
1½ tbsp lemon juice Freshly squeezed.
1 tbsp pomegranate molasses Substitute: 1 tbsp balsamic + 1 tsp honey if needed.
2 tbsp extra virgin olive oil
1 tsp salt Adjust to taste.

Instructions

Preparation

Place the bulgur in a pan and cover with cold water. Bring to a boil over medium heat.
Reduce heat and simmer gently for about 5 minutes, until the grains are al dente. Drain and spread the bulgur on a tray to cool. Fluff with a fork once cool.
While the bulgur cools, wash tomatoes and dice finely. Place in a large mixing bowl.
Peel and finely dice the red onion and add to the tomatoes. If you prefer less bite, soak diced onion in cold water for 5 minutes, then drain.
Rinse parsley well and dry completely. Chop finely with a sharp knife to avoid bruising. Add to the bowl.
Chop mint, then add mint and pomegranate seeds to the bowl with the tomatoes, onions, and parsley.
Add the cooled, fluffed bulgur to the bowl. Drizzle in lemon juice, pomegranate molasses, olive oil, and sprinkle the salt.
Toss everything together gently until combined. Taste and adjust: more lemon for brightness, more molasses or a pinch of sugar for sweetness, or more salt if needed.
Serve immediately or chill 30–60 minutes so flavors meld.

Notes