Tabbouleh (Parsley Salad)

Fred Alam


My Mom used to make this Lebanese dish for us, even though she was Italian. My Dad was Lebanese so she learned to make many Lebanese foods from his mother (my grandmother). My wife learned to make it and we enjoy it as a refreshing summer treat.

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1 Hr
No-Cook or Other


2 c
bulgur wheat, medium
4 bunch
parsley, italian
1 1/2 c
mint, fresh, choped
1 medium
onion, choped
plum tomatoes, seeded, diced
cucumbers, seeded, diced
2 tsp
to taste
ground black pepper
1 1/2 c
lemon juice, fresh is best
1 c
olive oil, extra virgin


1Soak bulgur in cold water for about an houre
2Rinse parsley well to wash away sand and grit. Pat dry with paper towel.
3Chop parsley. I use my food processor. It does a great job and is much faster. Be sure to use pulse so you don't chop it too fine.
4Drain bulgur and squeeze out excess water. You can do this in a large wire mesh strainer or using cheese cloth.
5In a large bowl, toss bulgur, parsley, onion, tomato, cucumber, salt, and pepper.
6Add lemon juice and oil. Toss thoroughly and refrigerate for at least an hour.
7Traditionally eaten using Lebanese flat bread to scoop it up.

About Tabbouleh (Parsley Salad)

Course/Dish: Other Salads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Healthy