Tabouleh (Bulghur & Parsley Salad) Recipe

Name: Tabouleh (Bulghur & Parsley Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups cracked wheat (bulgur) fine; 2 cups water cold; 2 cups parsley leaves fresh, chopped; 1/2 cup onions spring, finely chopped; 1/4 cup mint leaves fresh, finely chopped; 1/4 cup vegetable oil olive; 2 tablespoons lemon juice; 1 1/2 teaspoon salt; 1 x black pepper freshly ground; 2 each tomatoes firm, ripe; 1 x lettuce leaves, crisp; 1/4 cup lemon juice, mixed with 1/2 ts salt

Servings: persons

3/4 cups cracked wheat (bulgur) fine
2 cups water cold
2 cups parsley leaves fresh, chopped
1/2 cup onions spring, finely chopped
1/4 cup mint leaves fresh, finely chopped
1/4 cup vegetable oil olive
2 tablespoons lemon juice
1 1/2 teaspoon salt
1 x black pepper freshly ground
2 each tomatoes firm, ripe
1 x lettuce leaves, crisp
1/4 cup lemon juice, mixed with 1/2 ts salt

1
Place bulghur in a bowl and cover with the cold water.
2
Leave to soak for 30 minutes.
3
Drain through a fine sieve, pressing with back of a spoon to extract moisture.
4
Spread onto a cloth and leave to dry further.
5
Meanwhile, prepare parsley.
6
Wash well, shake off excess moisture and remove thick stalks.
7
Wrap in a tea towel and place in refrigerator to crisp and dry.
8
Put burghul into a mixing bowl and add spring onions.
9
Squeeze mixture with hand so that burghul absorbs onion flavour.
10
Chop parsley fairly coarsley, measure and add to burghul with mint.
11
Beat olive oil with lemon juice and stir in salt and pepper.
12
Add to salad and toss well.
13
Peel and seed tomatoes and cut into dice.
14
Gently stir into salad.
15
Cover and chill for at least 1 hour before serving.
16
Serve in salad bowl lined with crisp lettuce leaves.
17
Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups cracked wheat (bulgur) fine, 2 cups water cold, 2 cups parsley leaves fresh, chopped, 1/2 cup onions spring, finely chopped, and more.

Yes, Tabouleh (Bulghur & Parsley Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tabouleh (Bulghur & Parsley Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions