Real Recipes From Real Home Cooks ®

tabbouleh salad

(2 ratings)
Blue Ribbon Recipe by
Marianne Gleason
Cincinnati, OH

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 @kitchencrew
(2 ratings)
prep time 30 Min
method No-Cook or Other

Ingredients For tabbouleh salad

  • 1 c
    bulgur wheat, uncooked
  • 2 bunch
    parsley, chopped fine
  • 1 c
    chopped fresh mint or 1/4 cup dry
  • 1 bunch
    green onions with ends, chopped
  • 3 lg
    tomatoes, seeded and chopped
  • 1
    cucumber, peeled, seeded & 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

  • 1
    Rinse bulgur wheat well with hot water, then drain and squeeze out excess water. (I line a strainer with a coffee filter and pour the bulgur wheat in there to rinse & drain.)
  • 2
    Chop parsley, mint, green onions, tomatoes and cucumber and add to wheat.
  • 3
    In 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. (The cinnamon does not make it taste like a dessert, it's a very small amount and adds to the flavor.)