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Yields4 ServingsPrep Time20 minsTotal Time20 mins


 ¼ cup Fine bulgur wheat
 ¼ cup Olive oil
 1 cup Boiling-hot water
 2 cups Finely chopped fresh flat-leaf parsley (from 3 bunches)
 ½ cup Finely chopped fresh mint
 2 Medium ripe tomatoes
 2 Cucumber, peeled, cored (optional)
 1 Spring onion
 1 Squeezed lemon
 1 tsp Salt
 1 tsp Black pepper

Soak the bulgur in warm water for 5 minutes and then rinse. It will fluff up.


Soak the bulgur wheat in the dressing made of 3 tablespoons lemon juice, 3 tablespoons olive oil, ¾ teaspoon salt ¼ teaspoon black pepper and let it soak for another 10 minutes


Finely chop the parsley, mint, and spring onions. Dice the tomatoes and cucumbers into ¼ inch squares. Combine all ingredients together followed by the dressing including the bulgur wheat and mix well.


Add ¼ cup olive oil and mix thoroughly again.


Check that the amount of salt pepper lemon juice and oil is to your liking and add to your preference.


You can garnish with fresh lettuce and use it to scoop the Tabbouleh up to eat.

Nutrition Facts

Servings 4