Tabbouleh Salad

Marianne Gleason


We had some Middle Eastern friends growing up and this was one of my favorite recipes they shared.

Blue Ribbon Recipe

We let this wonderful salad rest a bit after preparing it and when we finally got to dig in, the bulgur had softened to perfection. Full of fresh, minty flavor, this recipe is a lovely choice for a light lunch or for a picnic. Yum! The Test Kitchen


★★★★★ 2 votes

30 Min
No-Cook or Other


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1 c
bulgur wheat, uncooked
2 bunch
parsley, chopped
1 c
chopped fresh mint or 1/4 cup dry
1 bunch
green onions with ends, chopped
3 large
tomatoes, seeded and chopped
cucumber, diced
1/8 tsp
2 tsp
pepper to taste
1/2 tsp
1/2 c
fresh lemon juice
1/2 c
olive oil, extra virgin

How to Make Tabbouleh Salad


  • 1Rinse bulgur wheat well, then drain and squeeze out excess water.
  • 2Chop parsley, mint, green onions, tomatoes and cucumber and add to wheat.
  • 3In small bowl add cinnamon, salt, pepper and allspice. Stir in lemon juice and olive oil. Pour over salad and toss all ingredients until mixed well.

Printable Recipe Card

About Tabbouleh Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Collections: Picnic Picks!, Fresh Finds
Other Tag: Healthy

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