Real Recipes From Real Home Cooks ®


(3 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

Do you love, love fresh parsley, tomatoes and cucumbers? Well, you will enjoy this dish. I have had this at least a dozen different ways. From office parties, get togethers and buying it at the local health food stores they have all been unique to the one preparing it. It is without question you have the bold parsley as the star of this dish along with the nice contrast of the lemon juice making it so very tasty. It is a fresh alternative to traditional salads but usually a new salad for many. I chose "Recipes for Life pg. 169" recipe to post for you because this is the one I have made. The hint below is also from the book as well. I do hope you enjoy this salad. :-) (Next time I make this I will try it with the Quinoa and let you know how that tastes.)

(3 ratings)
yield serving(s)
prep time 1 Hr 30 Min
method Refrigerate/Freeze

Ingredients For tabouli

  • 1 c
    bulgar wheat
  • 2 c
  • 1/2 c
    fresh parsley
  • 1/2 c
  • 1/2 tsp
    celtic sea salt (optional)
  • 1/4 c
    fresh lemon juice
  • 2 lg
  • 1/3 c
  • 1 to 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    minced fresh mint or 1 tsp. dried
  • 2-3 md
    cloves of garlic, minced

How To Make tabouli

  • 1
    This dish is best when flavors have had a chance to mingle. It can be made the night before. Soak 1 cup of bulgar wheat in 2 cups of distilled water for 30 to 60 minutes. While soaking, chop the scallions, tomatoes and cucumber. Drain bulgar and pat dry. Add vegetables, parsley, mint, Celtic Sea Salt, lemon juice and oil. Mix well. Cover and refrigerate at least one hour before serving.
  • Recipe made with half the bulgar and water. The rest of the ingredients are the same as the recipe.
    Hint: You can change the flvor of Tabouli by adding or omitting different vegetables or seasonings. For example, 1 garlic clove, minced may be added. You can also vary the taste by using quinoa, couscous or prepared brown rice rather than the soaked bulgar wheat.