Electrify Fresh Lebanese Tabbouleh/Mint Parsley Salad.

By Jackie DeKnock  ,   

June 8, 2020

This is one of the most popular, healthy, authentic Lebanese side dishes and it's oh-so fresh!!

  • Prep: 1 hr
  • 1 hr

    1 hr

  • Yields: 3-4 Cups


½ cup quinoa for healthier GF option (or fine bulgur crushed wheat to make the traditional dish)

¼ cup finely chopped mint

¾ cup finely chopped parsley

½ cup finely chopped onion

½ cup chopped tomatoes

¼ cup extra virgin olive oil

½ cup lemon juice

Himalayan sea salt and freshly ground black pepper, to taste

A splash of love


Prepare quinoa as per package directions or if using bulgur wheat, soften bulgur by soaking one hour in water, then drain well and press out the excess water.

Mix quinoa (or bulgur*), onions, salt and pepper together, crushing onion juice into quinoa (or bulgur) with fingers.

Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice (to taste). Adjust salt to taste. *Bulgur wheat is traditionally used to make this dish, however, it is not gluten-free (GF), I prefer to use quinoa which is GF.