Chicken and Feta Tabbouleh Recipe (2025)

FAQs

How do you keep tabbouleh from getting soggy? ›

Pre-salting the tomatoes and parsley removes excess liquid through osmosis, preventing the salad from becoming soupy later. Tomato water is re-infused into the salad by using it to soak the bulgur, enhancing the flavor. Soaking the bulgur in heated tomato water ensures it will soften, regardless of its grind size.

Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more. Plus, it makes great use of the backyard gardener's abundance of parsley, mint, tomatoes and cucumbers. This vegan dish can be made gluten-free by substituting quinoa for bulgur wheat.

Tabbouleh alongside grilled anything is such a delicious winner: kebabs, chops, steaks, chicken, even grilled vegetables—the smokey, charred flavor of anything grilled just loves the contrast of tabbouleh, which has all of the refreshing flavors of parsley and mint along with a lemony vinaigrette.

Tabbouleh Serving Suggestions

Try pairing it with a falafel wrap, or add it to a mezze platter with components such as these: Dips and spreads. Hummus, baba ganoush, muhammara, and tzatziki are all fantastic with tabbouleh.

While the classic tabbouleh recipe includes bulgur wheat, alternative versions can be made without it, using substitutes like quinoa, couscous, or even omitting the grain entirely. These variations allow for dietary restrictions or personal preferences while still maintaining the essence of the dish.

Why is my tabbouleh bitter? The most likely sources of bitterness in a tabbouleh are parsley and olive oil.

It's great for your digestive health and skin. Some versions of tabbouleh tend to be heavier on the bulgar wheat, whereas traditionally the parsley is the main feature.

Tabouli is a great side that I could eat every day. I love the textures from the bulgar wheat and chopped vegetables. The flavors are bold from the fresh herbs and lemony dressing.

Tabbouleh Salad Benefits:

on the other side. Tomatoes, in turn, are rich in many vitamins, which contribute to reducing the acidity of the blood, and works to control the rate of blood pressure, thus contributing to maintaining a healthy heart and also contributing to the prevention of some types of cancer.

Then drizzle with some olive oil and season with salt and pepper. Finally, toss everything together really well and enjoy! You can serve this tabouli salad with practically any grilled protein—chicken, fish, shrimp, pork tenderloin… You get it!

Can diabetics eat tabouli salad? ›

Fresh mint, parsley, olive oil and lemon juice brighten this Middle Eastern dish.

Tabouli is also good eating just on its own as a salad, and you can find it pre-made in many grocery stores and Middle Eastern specialty stores.

Letting tabouli sit for a day in the refrigerator may even help the flavors mingle. Because of its ingredients, tabouli will last in the refrigerator for up to four days, so make sure you eat it before then.

Tabbouleh is basically parsley salad. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

History. Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East.

Boil bulgur wheat in water for 10-15 mins, or put in a heatproof bowl, cover with boiling water and leave to soak for 20-30 mins, until the water is absorbed and the grains are tender. Soaking the bulgur will give you a chewier texture, which is perfect for salads like tabbouleh.

Can tabbouleh salad be kept out? Tabbouleh salad keeps well. It can sit out for several hours without wilting.

You can freeze parsley and use it all year long until it's either in season again or you grow your own. Just make sure that the parsley is very dry before you freeze it (towel it off with a paper towel until almost all of the excess water is removed).