Lemony Tabbouleh Salad
I grew up eating tabouleh—it’s one of those salads you’ll almost always see on an Armenian table, whether at home or at a restaurant. Fresh, lemony, and full of flavor, it’s a staple that shows up alongside everything from everyday meals to big family gatherings. This is my take on the classic, and yes, it’s grandma approved! 🙂
Ingredients
For the Bulgur Base
- 1 cup fine bulgur number 1
- ¾ cup water
- ½ tablespoon tomato paste
- ½ tablespoon pepper paste
- Juice of 2 lemons
- 2-3 teaspoons salt to taste
- 2 teaspoons pepper
- 2 teaspoons Aleppo pepper
For the Vegetables & Herbs
- 5 cucumbers finely diced
- 5 tomatoes finely diced
- 2 bunches parsley finely chopped
- 2 bunches Italian parsley finely chopped
- 2 bunches cilantro finely chopped
- 2 bunches green onion chopped
- 1 bunch fresh mint (about ¾–1 cup) finely chopped
To Finish
- 5-6 tablespoons olive oil
Instructions
Prepare the bulgur base
- Add the bulgur to a bowl and pour the water over it. Let it soak for a few minutes until the bulgur begins to soften.
- Add the tomato paste, pepper paste, lemon juice, salt, black pepper, ground pepper (if using), and Aleppo pepper to the bulgur. Mix well until everything is evenly combined.
- Cover and refrigerate the bulgur mixture for about 20–30 minutes to allow the flavors to develop.
Prep the vegetables and herbs
- Meanwhile, finely chop the parsley, cilantro, green onion, and mint. Dice the cucumbers and tomatoes and add everything to a large mixing bowl.
Combine and finish
- Add the chilled bulgur mixture to the bowl with the vegetables and herbs. Drizzle in the olive oil and mix until evenly combined.
Taste & serve
- Taste and adjust seasoning if needed. Serve immediately or slightly chilled.
