Tabbouleh – Healthy Parsley Salad [vegan/vegetarian]


Tabbouleh – a Salad that Changed My Approach to Parsley


If somebody had told me, when I was a child, that years later I would not only eat but enjoy a salad in which parsley was the main ingredient, I would have never believed them. My mother added chopped parsley to many soups and sauces, and I didn’t like it. In truth, I didn’t understand why she was doing it. So when I started cooking myself, I would always omit that – unnecessary in my opinion – ingredient.

However, I have always known that parsley was a good source of Vitamin C. I did a bit of research and was very surprised to find out that parsley is in truth an excellent source of this vitamin. 100g of this herb will provide you with 160% of Recommended Daily Intake of Vitamin C. In comparison, 100g of lemon (which has always been considered the best source) satisfies only 64% of RDI. Additionally, parsley is also an excellent source of Vitamin K (1562%!) and A (53%).

You probably will ask now “how on earth am I going to eat so much parsley?”. One solution is to include this herb in all possible dishes, even in small amounts. At the end of the day, they will all add up. The other option is to make Tabbouleh, a salad that completely changed my approach to parsley. I tried it a few years ago in a Lebanese restaurant. And I was surprised how delicious a parsley salad could be.

Tabbouleh requires a lot of chopping, so a good, sharp knife is very useful. But other than that the salad preparation is very straightforward. You can serve it along with other mezze (meze) like hummus, olives, baba ghanoush, falafel. But it also tastes great with grilled or roasted meat.

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P.S. In the below recipe I have included ingredients for 2-3 people only because guess what: my daughters don’t like parsley (yet ;-))!




Tabbouleh – Healthy Parsley Salad [vegan/vegetarian]

A refreshing salad with parsley as the main ingredient, perfect as mezze or a side dish for grilled or roasted meat.
Servings people
Prep Time 15 minutes
Passive Time 20 minutes



  1. Rinse and dry the parsley and mint leaves very well. I dry them in a salad spinner.
  2. On a big board, chop them very finely and transfer to a bowl.
  3. Chop the tomatoes and the shallot finely and put into the bowl with the parsley, add the couscous, stir and leave for 20 minutes.
  4. Add the olive oil, lemon juice, seasoning and give it a stir.
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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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