Tabbouleh Recipe with Extra Greens & Pomegranate Molasses
Published on November 17th, 2025
Easy
There’s something beautifully uplifting about a proper tabbouleh recipe. It’s bright, green, sharp, and refreshing in the way only a Middle Eastern herb salad can be. This version, inspired by Ottolenghi’s tabbouleh, takes everything you love about the classic and turns up the freshness with extra greens, generous herbs, and a hint of tangy pomegranate molasses.
If you’ve ever looked for a recipe for tabbouleh salad that balances authentic tradition with a modern twist, this one does exactly that. The fresh parsley shines, the tomatoes bring juiciness, and the dressing pulls everything together with both sharpness and sweetness.
Whether you’re already a tabbouleh lover or you’re learning how to make tabbouleh for the first time, this bowl delivers flavour, texture, and colour in every forkful.
Why This Tabbouleh Recipe Stands Out
Traditional Lebanese tabbouleh is a celebration of herbs — parsley at the centre, mint for fragrance, tomatoes for colour, bulgur for softness, and lemon for brightness. This take keeps all the heart of an authentic tabbouleh recipe but adds a layer of complexity with leafy greens and the subtle fruitiness of pomegranate molasses.
It’s still light, still vibrant, still unmistakably Middle Eastern — just more luscious, more herb-packed, and perfect for serving alongside mezze, grilled dishes, or light summer plates.
Ingredients (Serves 4)
- 100g coarse bulgur
- 80ml olive oil (from our Oils & vinegars collection)
- 1 tsp baharat (from our Spices & seasonings collection)
- 1½ tbsp pomegranate molasses
- 150g baby cucumber, trimmed and diced into ½ cm pieces
- 100g celery, sliced into ½ cm pieces
- 4 spring onions, finely sliced (about 50g)
- 30g parsley, finely chopped
- 10g mint leaves, finely chopped
- 10g dill, finely chopped
How to Make Tabbouleh
- Prepare the bulgur. Place the fine bulgur in a bowl and cover it with just enough boiling water to soften. It should become tender, not mushy. Drain off any excess liquid and let it cool.
- Chop the herbs. This salad depends on texture, so chop the parsley and mint very finely without bruising them. The finer the chop, the lighter the tabbouleh will feel.
- Dice the tomatoes. Remove any excess seeds or liquid to avoid watering down your salad. The pieces should be small and even.
- Add the greens. Finely slice the extra greens — baby spinach works beautifully. Fold them into the herbs so everything is well-distributed.
- Bring it all together. In a large bowl, combine herbs, tomatoes, greens, spring onions, and softened bulgur.
- Make the dressing. Whisk together olive oil, lemon juice, and a spoonful of pomegranate molasses. The molasses gives a sweet-sharp note that pairs perfectly with the herbs.
- Season and mix. Pour the dressing over the salad and gently toss. Taste and adjust salt, lemon, or molasses to find your perfect balance.
This is the kind of Ottolenghi tabbouleh that improves as it sits, so feel free to chill it for 30–45 minutes before serving.
What to Serve With Tabbouleh
If you’re wondering what to serve with tabbouleh, it pairs brilliantly with:
• Grilled halloumi
• Roasted aubergines
• Hummus and flatbread
• Falafel
• Grilled chicken or fish
It also works well on a mezze table next to dips, salads, and warm bread.
Is Tabbouleh Healthy?
Many people ask, “is tabbouleh healthy?” or “is tabouli good for you?”. The answer is yes — absolutely. It’s built almost entirely from herbs, fresh vegetables, whole grains, and heart healthy olive oil. The flavour is bold, but the ingredients are light and nourishing.
How Long Does Tabbouleh Last in the Fridge?
If kept in an airtight container, tabbouleh usually stays fresh for up to 2–3 days. The herbs soften over time, but the flavour often becomes deeper. Keep tomatoes as dry as possible to extend freshness.
Fancy a Couscous Version?
If you’re interested in a twist, try our tabbouleh couscous salad . The texture is slightly different — softer, more tender — but equally vibrant and perfect for easy lunches.
Tips & Variations
• Chop herbs very finely for the best texture.
• Add more lemon for sharper flavour or more molasses for sweetness.
• Add a sprinkle of sumac or Aleppo pepper for an extra Middle Eastern touch.
• Serve cold on hot days or at room temperature for fuller flavour.
Conclusion
This fresh, generous, herb-packed bowl brings together everything you love about a traditional recipe for tabbouleh with Ottolenghi’s modern flair. With bright greens, juicy tomatoes, fragrant herbs, and the sweet tang of pomegranate molasses, it’s a salad you’ll want to make again and again.
Light, colourful, and bursting with flavour — it’s the perfect Middle Eastern dish made with ingredients from our Middle Eastern ingredients collection to brighten any table.
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