Real Recipes From Real Home Cooks ®

tabbouleh (parsley salad)

Recipe by
Fred Alam
Rochester, NY

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.

yield 8 -10
prep time 1 Hr
method No-Cook or Other

Ingredients For tabbouleh (parsley salad)

  • 2 c
    bulgur wheat, medium
  • 4 bunch
    parsley, italian
  • 1 1/2 c
    mint, fresh, choped
  • 1 md
    onion, choped
  • 4
    plum tomatoes, seeded, diced
  • 2
    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

How To Make tabbouleh (parsley salad)

  • 1
    Soak bulgur in cold water for about an houre
  • 2
    Rinse parsley well to wash away sand and grit. Pat dry with paper towel.
  • 3
    Chop 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.
  • 4
    Drain bulgur and squeeze out excess water. You can do this in a large wire mesh strainer or using cheese cloth.
  • 5
    In a large bowl, toss bulgur, parsley, onion, tomato, cucumber, salt, and pepper.
  • 6
    Add lemon juice and oil. Toss thoroughly and refrigerate for at least an hour.
  • 7
    Traditionally eaten using Lebanese flat bread to scoop it up.