Tabbouleh Halabi with Extra Parsley, Pomegranate and Aleppo Pepper

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An Aleppo-style tabbouleh that's mostly parsley, with fine bulgur, ripe tomatoes, mint and green onion dressed in lemon, olive oil and a touch of pomegranate molasses and Aleppo pepper. This Syrian-inspired vegetarian recipe (vegan), ready in about 30 minutes, pairs fine bulgur (#1), flat-leaf parsley, finely chopped, fresh mint, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 170 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Serves 6 Syrian cuisine 170 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1/3 cup fine bulgur (#1)
4 large bunches (about 4 cups chopped) flat-leaf parsley, finely chopped
1/2 cup fresh mint, finely chopped
3 medium ripe tomatoes, finely diced
4 green onions, thinly sliced
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 tablespoon pomegranate molasses
1 teaspoon Aleppo pepper
1/4 teaspoon ground allspice
1 teaspoon salt
1/3 cup pomegranate seeds
1 head romaine lettuce leaves, for serving

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Rinse the bulgur, then place it in a bowl with the diced tomatoes and their juices. Let it soak for 20 minutes, until softened.
Step 2: Wash the parsley and mint and dry them thoroughly. Remove the thick stems and chop finely with a sharp knife, taking care not to bruise the herbs.
Step 3: Whisk the lemon juice, olive oil, pomegranate molasses, Aleppo pepper, allspice and salt.
Step 4: Add the parsley, mint and green onions to the bulgur and tomatoes and toss with the dressing.
Step 5: Taste and add more lemon or salt if needed. Top with pomegranate seeds.
Step 6: Serve right away with crisp romaine leaves for scooping.