Mom's Best Recipes
Recipe

Spiced Tabouli Recipe

A bold, cozy twist on classic tabouli with warm spices, lots of herbs, and a lemony, garlicky dressing that tastes even better after a quick chill.

Author By Matt Campbell
4.8
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If tabouli is usually the bright, zippy friend at the picnic, this one shows up with a leather jacket and a playlist. Same fresh herb energy, but with a little extra depth. We are talking warm spices, a richer olive oil and lemon dressing, and enough garlic to make the whole bowl feel alive.

This spiced tabouli is my go-to when I want something that eats like a salad but satisfies like a side dish. It is quick, it is forgiving, and it is the kind of recipe that makes you taste as you go and accidentally “quality control” half the bowl.

It works as a meal prep hero, a potluck flex, and a weeknight side that instantly upgrades whatever you are grilling, roasting, or reheating.

Why It Works

  • Luscious texture: Fine bulgur soaks up the dressing and gets tender, not mushy, especially with a short rest.
  • Rich, layered flavor: A pinch of cumin and allspice (or cinnamon) gives that subtle warmth without turning it into a totally different dish.
  • Bright finish: Lemon juice and fresh herbs keep everything snappy and clean, even with the added spice.
  • Make-ahead friendly: It tastes better after 30 to 60 minutes in the fridge, which is basically tabouli’s love language.

Pairs Well With

  • Garlic lemon grilled chicken thighs

  • Extra creamy hummus with olive oil

  • Sheet pan roasted cauliflower

  • Warm pita with za’atar butter

Storage Tips

Refrigerate: Store in an airtight container for 3 to 4 days. It is best within 2 days for peak herb freshness, but it still eats great after that.

Quick refresh tip: Before serving leftovers, add a squeeze of lemon, a pinch of salt, and a small drizzle of olive oil. Toss and taste. This brings it right back to life.

Keep it crisp: If you know you are making it far ahead, you can hold back the cucumber and add it right before serving to keep that crunch.

Freezing: Not recommended. The herbs and cucumber get sad and watery after thawing.

Common Questions

Is tabouli supposed to be mostly parsley or mostly bulgur?

Traditionally, it is herb-forward. This version still leans heavy on parsley, but the bulgur is a little more present so it feels richer and more filling. If you want it more classic, reduce bulgur to 1/3 cup and add another big handful of parsley.

What makes this “spiced” tabouli?

A small amount of warm spice like cumin plus allspice (or a pinch of cinnamon). It adds depth and a cozy, rich vibe without overpowering the herbs and lemon. And no, allspice is not actually spicy. It is more like clove-cinnamon warmth.

Can I use quinoa or couscous instead of bulgur?

Yes. Use 1 to 1.5 cups cooked and cooled quinoa or couscous to match the volume of the bulgur in this recipe. Start with 1 cup if you like it more herb-heavy, then add more if you want it extra satisfying.

How do I keep tabouli from turning watery?

Use firm tomatoes, scoop out some of the seeds if they are super juicy, and lightly salt the tomatoes and cucumber, then let them sit for 5 minutes. Drain any liquid before mixing into the bowl.

Is there a gluten-free option?

Bulgur is wheat, so it is not gluten-free. Swap in cooked quinoa or millet. You can also use riced cauliflower, but it turns into more of an herby chopped salad than a grain-based tabouli.

I started making tabouli as a “sure, I will bring a salad” move, then realized it was the thing everyone actually hovered over. The moment I added a pinch of warm spice, it went from bright to magnetic. It still tastes like fresh herbs and lemon, but with this rich undercurrent that makes you keep going back for another bite, usually straight from the container like a kitchen goblin. No shame. Just good salad.