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Tabbouleh Salad

Tabbouleh Salad

YIELD 4 servings


  • 1/2 cup uncooked bulgur
  • 1 cup boiling water
  • 2 cups chopped fresh flat-leaf parsley (stem and leaves)
  • 1/2 cup chopped fresh mint (leaves only)
  • 3/4 cup chopped scallions (both white and green parts are fine)
  • 1 large tomato , chopped into small cubes
  • 1/4 cup olive oil
  • juice from one lemon
  • Salt


  1. In a medium bowl, pour 1 cup of boiling water over the bulgur. Let it sit for 30 minutes until softened, then strain through a fine-mesh strainer.
  2. In a large bowl combine bulgur, parsley, mint, scallions, and tomatoes. Add oil and lemon juice to taste, and mix until well combined. Add salt to taste.
  3. Serve immediately or refrigerate for several hours.