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Tabbouleh is a flavour-filled Middle Eastern salad that is made of parsley, mint, and bulgur. It’s usually served with grilled meat or fish.  Also as an appetizer with grilled pitas, hummus, and lettuce cups for scooping.  Play around with the ingredients; this salad is all about personal preference.

Tabbouleh in a white bowl


Total Time: 15 minutes



1/3 cup medium bulgur
1 cup boiling water
2 cups finely diced tomato (about 1 large tomato)
3 green onions, thinly sliced
2 cups finely chopped curly or flat leafed parsley (about 1 large bunch)
¼ cup finely chopped mint
6 tablespoons olive oil
3-4 tablespoons lemon juice (about 1 lemon)
¼ teaspoon ground cumin (optional)
¼ teaspoon salt


  1. Place bulgur in a bowl and cover with boiling water. Let stand for 5 minutes, then drain. Using the back of a spoon, or your hands, squeeze out as much water as possible.
  2. Combine bulgur, tomato, onion, parsley, mint, olive oil, 3 tablespoons lemon juice, cumin and salt in a bowl, and toss well. Taste and season with a little more salt and lemon juice if needed.

Tabbouleh Tips:

  • There’s no need to separate the parsley leaves from the stems. Just trim the stem ends by 2 inches and discard. The rest can be finely chopped and used in the salad.
  • What is bulgur? It’s a whole grain that has been parboiled, dried, and cracked. It has a slight nutty flavour.
  • Add chickpeas to this tabbouleh recipe for protein kick.