Go Back
+ servings
Tabbouleh Salad Recipe by Eva Kosmas Flores

Tabbouleh Salad

This delicious winter tabbouleh salad combines the brightness of fresh herbs and lemon with the deep richness of winter produce like pomegranate and kale. It's healthy, it's easy, and it tastes incredible. A win all around!

Course Salad
Cuisine Middle Eastern
Keyword tabbouleh salad
Total Time 30 minutes
Servings 4 people
Calories 362 kcal



  • 1 2/3 cup water
  • 1 cup dry bulgur
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon aleppo pepper
  • 1 1/4 teaspoons flake kosher salt

Winter Tabbouleh Salad

  • 1 1/2 cups finely chopped fresh kale
  • 1 1/3 cup coarsley chopped fresh flat leaf parsley
  • 1 cup pomegranate kernels
  • 1 cup finely chopped red onion
  • 1/2 cup thinly sliced fresh mint
  • 1/4 cup roasted pistachios  chopped
  • 2 green onions thinly sliced
  • 1 teaspoon flake kosher sea salt



  1. Bring the water to a boil, then mix together the boiling water, bulgur, lemon juice, olive oil, aleppo pepper, and salt in in heat proof bowl. Cover and set aside for 30 minutes, at which point the bulgur will be softened and cooked. Toss gently with a fork to fluff it up a bit. Set aside to cool to room temperature.

Winter Tabbouleh Salad

  1. In a large bowl, toss together the bulgur, kale, parsley, pomegranate kernels, red onion, mint, pistachios, green onion, and salt. Taste and add more salt if desired. Serve immediately, or cover and refrigerate for up to 4 days.

Nutrition Facts
Tabbouleh Salad
Amount Per Serving
Calories 362 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 1350mg59%
Potassium 679mg19%
Carbohydrates 46g15%
Fiber 10g42%
Sugar 8g9%
Protein 9g18%
Vitamin A 4600IU92%
Vitamin C 74.5mg90%
Calcium 120mg12%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.