Taboule - Quick and easy traditional Lebanese salad

An epicurean adventure to: Lebanon

Taboule is a fantastic traditional Lebanese salad that has been celebrated and enjoyed for centuries throughout the Middle East and far, far beyond.

The use of simple, fresh ingredients like parsley, tomatoes, onion, mint and bulgur wheat makes Taboule a flavourful and healthy salad that has become hugely popular around the world.

It has various spelling variations and pronunciations depending on where you are from around the Middle East; tabouleh, tabbouli, tabouli, taboulah or tabbouleh salad!

The salad's origins can be traced back to the mountains of beautiful Lebanon, where it was traditionally prepared as a way to use up the abundant supply of fresh herbs that grew in the region.

Today, Taboule is considered a staple in Lebanese cuisine and is often served as a side dish or main course.

This Arabic salad is the ultimate wingman for practically any dish and its fresh zing is particularly perfect for a summer shindig.

Fast facts - Lebanon

Main ingredients and substitutions

Bulgur wheat (cracked wheat)

Traditionally, fine or medium-grind bulgur is used for taboule. Fine bulgur will result in a more delicate texture, while medium-grind bulgur will give the salad a slightly chewier texture.

However, the choice of bulgur can be a matter of personal preference, so feel free to experiment and adjust the grind to your liking.

It's worth noting that quick-cooking or instant bulgur may be available in some stores, but it's typically not recommended for taboule as it can result in a mushy texture.

Tomatoes

The ideal tomato for taboule is one that is firm, but not too hard and has a bright, vibrant colour.

While any type of fresh tomatoes can be used, some popular choices include vine-ripened tomatoes, Roma tomatoes, cherry tomatoes or heirloom tomatoes.

To prevent the salad from becoming watery, remove the tomato seeds and excess liquid before dicing them into small pieces. It's easier to achieve this using large tomatoes.

Cucumber

Cucumber is a common ingredient in Taboule and adds a refreshing crunch to the salad. While not all recipes include cucumber, this recipe does, but you can leave it out.

As with the tomatoes, we would advise removing the fleshy middle part to avoid adding excess liquid to the salad.

Parsley

The single most important ingredient to a taboule! Flat-leaf parsley is best. It has a robust flavour and crisp texture and its flat leaves are easy to finely chop. Curly parsley has a much more muted flavour and is coarser in texture.

Simply remove the stems from the flat-leaf parsley and chop the leaves finely for an even distribution of flavour through the salad.

If you've had taboule before, you will probably remember that the salad is mostly green from the abundance of fresh parsley used in it. The other vegetables and bulgur wheat are simply supporting acts.

Salt

Start with half a teaspoon of salt in your Taboule as the recipe states, then adjust to taste. Add more if needed after you've combined all the ingredients, depending on your personal preference.

Pomegranate seeds

We just love adding these little jewels to the salad! They're beautiful and add a touch of sweetness to all the zing.

Harvest them from a pomegranate fruit, or buy the packets with seeds only - much easier!

How to make taboule: Step-by-step

1. Add the bulgur wheat to a medium-sized bowl.

2. Pour over the boiling water. Cover the bowl with plastic wrap, or a clean kitchen towel and let it soak for 20-30 minutes whilst you prepare the vegetables and herbs.

3. Slice the tomatoes into quarters and cut out the fleshy middle part containing the seeds. Dice the tomatoes into small pieces of roughly 1cm.
   
   Note: We remove the pulpy centre to prevent adding excess liquid to the salad. See the photo above for what that would look like.

4. Dice the onion into small pieces of roughly 1cm.

5. Slice the ¼ cucumber into quarters lengthways and cut out the fleshy middle containing the seeds. Chop into small pieces of roughly 1cm.
   
   Note: We remove the pulpy centre to prevent adding excess liquid to the salad. See the photo above for what that would look like.

6. Finely chop the parsley.
   
   Tip: Although it may be tempting, we would advise against using a food processor for this step. The parsley might get chopped so finely that it becomes mushy. Just use a big sharp knife or a Mezzaluna.

7. Finely chop the mint leaves.

8. In a small bowl, combine the olive oil, fresh lemon juice, salt and pepper for the salad dressing.

9. Revisit the bulgur wheat. Fluff up the grains with a fork and transfer them to a large bowl.
   
   Tip: If you see excess water that's not been soaked up, strain the bulgur through a fine mesh sieve. Shake it from side to side and move the bulgur around with a spoon until all the water has drained away.

10. Pour the olive oil dressing over the bulgur and give it a quick stir through.

11. Add the tomatoes, onions, cucumber, parsley and mint. 

12. Toss it through with the bulgur wheat until well combined. Test for seasoning and add more salt if you wish.

13. Scatter the pomegranate seeds over the Taboule and serve.

Storage

To store Taboule, place it in an airtight container and refrigerate for up to 3 days.

Before serving, give it a good stir and taste for seasoning, adjusting as necessary. If the Taboule has become a bit dry, you can revive it by drizzling a little extra olive oil and lemon juice over the top and stirring to combine.

Not suitable for freezing, as it can cause the texture to become mushy when thawed.

Serving suggestions for taboule

• Serve alongside a small pot of coarse sea salt and extra virgin olive oil for guests to help themselves with extra seasoning.

• Serve as a side dish alongside grilled meats, fish or seafood.

• Use it as a topping for pita bread or crackers.

• Mix in some chickpeas or other beans for added protein and serve as a vegetarian main dish.

• Serve in lettuce cups or arrange the salad on a bed of lettuce leaves.

• As a filling for wraps.

• Top with feta cheese or other crumbled cheese.

• Add some grilled vegetables like aubergine or courgette to the salad.

• Add finely chopped red pepper.

• Use it as a filling for stuffed red or green bell peppers or tomatoes.

• Add it as a side to a Middle Eastern-style mezze platter, along with hummus, baba ganoush, and other small dishes.

• Serve with grilled halloumi cheese for a delicious vegetarian option.

• Make a taboule salad bowl with a base of quinoa, bulgur, or rice, topped with the taboule and other vegetables or toppings of your choice.

Can you make a gluten-free version?

Yes! To make taboule gluten-free, you can replace the traditional bulgur wheat with quinoa or a gluten-free couscous alternative. Make sure to check the package labels to ensure they are certified gluten-free.

Other than that, the rest of the ingredients in the taboule are naturally gluten-free, so you can enjoy this salad without worry.

Wines to serve with it

Taboule is a light and refreshing salad with a tangy flavour so it pairs well with light-bodied, crisp white wines.

A dry Sauvignon Blanc, Pinot Grigio or Albariño would be excellent choices to serve with taboule.

Alternatively, a light-bodied red wine such as Beaujolais or Pinot Noir could also complement the dish well.

What's the difference between Middle Eastern and French taboule?

Compared to Lebanese and Middle Eastern tabboulehs, French tabbouleh typically contains a notably higher amount of bulgur wheat, making bulgur a more prominent and substantial component, rather than just a garnish or secondary ingredient as it is in Middle Eastern versions.

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