Tabbouleh Recipe

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Elaine Douglas


Good make-ahead dish. It is also good for a single person or a couple because it keeps well in the refrigerator. I like it in the Summer when my parsley and mint are abundant.


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6 - 8
1 Hr 15 Min
No-Cook or Other


  • 1 c
    bulgur wheat, uncooked
  • 1 medium
  • 5
  • 1 medium
    english cucumber
  • 1/2 c
    finely chopped mint
  • 1/4 c
    finely chopped parsley
  • 1/4 c
    lemon juice
  • 1/2 c
    olive oil
  • ·
  • ·
    mint leaves for garnish

How to Make Tabbouleh


  1. Cover the bulgar with water and let stand for at least one hour until it has softened.
  2. Chop onions, tomatoes and cucumber. Set aside.
  3. Taste the bulgar and, if the grains are soft yet chewy, drain and place in a clean towel. Squeeze the bulgar dry and place in a bowl.
  4. Add the onions, tomatoes, parsley and mint. Stir in the lemon juice, oil and pepper to taste.
  5. Garnish with mint leaves before serving.
    Tabbouleh will keep for at least a week in the refrigerator.

Printable Recipe Card

About Tabbouleh

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, Healthy, Heirloom

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