Real Recipes From Real Home Cooks ®


a recipe by
Francine Lizotte
Surrey South, BC

Amazingly fresh, tasty and exotic, this delicious Middle-East recipe pairs well with any protein and is a great healthy change!

serves 8 servings
prep time 45 Min
method No-Cook or Other

Ingredients For tabbouleh

  • 1 c
    boiling water
  • 1/2 tsp
    course himalayan sea salt
  • 1 c
    fine bulgur
  • 3 c
    fresh parsley (flat or curly leaf), chopped
  • 1/3 c
    fresh mint leaves, chopped
  • 4 lg
    green onions, finely chopped
  • 3 lg
    roma tomatoes, seeded and finely diced
  • 1/2 lg
    english cucumber, finely diced
  • zest of 1 lemon
  • 6 Tbsp
    freshly squeezed lemon juice, or to taste
  • 8 Tbsp
    extra virgin olive oil, or to taste
  • 1 pinch
    ground himalayan sea salt
  • freshly ground black pepper, to taste (i always use mixed peppercorns)

How To Make tabbouleh

  • 1
    In a measuring cup, combine sea salt with boiling water. In a medium bowl, combine bulgur with salted water; soak for 30 minutes.
  • 2
    In a large bowl, combine bulgur, parsley, mint, tomatoes and green onions. Stir well before adding cucumber; quickly stir. Pour half lemon juice and half olive oil; stir. Add lemon zest, freshly ground black pepper, salt, and remaining lemon juice and oil. Stir and chill in the refrigerator for at least 3 hours.
  • 3
    Note: If using dried mint, use a wire mesh strainer to finely grind it into the salad
  • 4
    To view this recipe on YouTube, click on this link >>>>