Tabouleh is a Mediterranean salad made with fresh herbs, tomatoes, lemon juice and Bulgur wheat.  It’s a traditional side dish in Lebanese cooking and it makes a perfect partner for hummus and pita.  Lebanese recipes don’t use a lot of the bulgur wheat, so I didn’t really make it in the most traditional way as I wanted a more hearty side dish.  If you want to make it more traditional, just use half of the bulgur wheat and think of it more as a garnish than as a main part of the salad.  I loved the flavor of the fresh herbs, tomatoes, garlic and lemon juice all mixed together.  It tasted great with the hummus, so I will definitely make these again sometime!

(Makes about 3-4 cups)
Printable Version


  • 3 handfuls fresh parsley, chopped
  • 1 handful mint, chopped
  • I/2 medium red onion, finely diced
  • 1 cup yellow and red grape tomatoes, halved
  • 1 1/2 tsp salt
  • 1/2 cup bulgur
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • pepper to taste


  1. Soak bulgur wheat in cold water for 2 hours until soft. Drain the water and pat dry.
  2. Combine the wheat, parsley, mint, onion, and tomatoes in a bowl.
  3. Stir in the olive oil, lemon juice, salt and pepper.

3 Thoughts on “Tabouleh

  1. Pingback: tabbouleh with bulgur. | Cooking Pics

  2. Hi,

    Being Lebanese and loving Tabbouleh, I’m sure this is not the right recipe for it.. To make tabbouleh you need: and they should be very thinly sliced

    3 cups of chopped parsley,
    2 chopped tomatoes,
    1 medium or small white onion chopped,
    2 green onions chopped,
    2 sprigs of fresh mint chopped,
    a pinch or 2 of all spice
    salt and pepper all to taste..
    Mix all these ingredients with 1 lemon juice where u put just 1 Tbsp. of fine burghul to soak or more to taste and 1/4 cup of Extra Virgin Olive Oil.
    Serve with lettuce leaves or as a side dish.
    Some people add a pinch of cumin but I prefer it without.

    Bon Appetit

    • I said above that the recipe was not meant to be traditional, but my own take on it. I provided a suggestion for a more traditional way of making it in the post. thanks anyways for the tip!

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