Posted: April 1

Time: 1 hour 5 minutes

Yield: 6 servings

recipe image

This fresh, herby, bulgar wheat salad originates from the Middle East and is the perfect spring and summer side! Eat Tabbouleh as a salad or even with some hummus and pita bread like a dip. With lemon juice, parsley, mint, and cucumber, Tabbouleh is the most refreshing dish you will ever eat. It will certainly make the day that much sunnier!


• 3/4 cup bulgur wheat • 1 1/2 cups boiling water • 1 cup English cucumber, finely diced • 1 1/4 cups Roma tomatoes, seeded and finely diced • 1/2 cup green onions, thinly sliced • 1 cup curly parsley, finely chopped • 1/4 cup fresh mint, finely chopped, optional • 1/3 cup olive oil • 3 tablespoons lemon juice • 1 teaspoon salt • 1/4 teaspoon pepper


Step 1

In a saucepan, bring water to a boil.

Step 2

In a large bowl, combine the bulgar wheat with boiling water.

Step 3

Cover and allow the wheat to soften for 45 minutes. Drain off extra liquid.

Step 4

In the same bowl as the bulgar wheat, add the cucumber, tomatoes, green onions, parsley, and mint.

Step 5

In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper.

Step 6

Add the dressing to the bowl with the bulgar wheat. Toss to combine.

Step 7

Cover the salad and allow it to rest in the refrigerator for at least 30 minutes or up to 2 days.

Step 8

Serve cold.

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