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Tabbouleh is the queen of warm weather salads - perfect for barbecues and picnics.


serves 6 as a side dish

Total time

0 minutes


Middle eastern


Sides, Lunch


  • ½ cup bulgar wheat
  • 2 bunches of parsley, either flat leaf or curly
  • 1 small Persian cucumber (or about 1/2 of a regular cuke)
  • ½ red bell pepper
  • 1 bunch green onions
  • 1 package cherry tomatoes (halved)
  • large handful of fresh mint leaves (chopped)
  • 4 tbsp good olive oil (I used O M
  • Lemon juiced
  • salt and pepper to taste


  1. Put the bulgar in a large mixing bowl and cover with 1/2 cup boiling water. Stir to combine and let it sit for an hour to absorb the water and soften.
  2. Meanwhile trim the stems off of your 2 bunches of parsley and put them, one bunch at a time, into a colander. Rinse them really really well, and pick out the larger, longer stems as you rinse. You don't have to pick off all the stems, the smaller, tender ones are fine, but remove any larger longer stems.
  3. Shake the parsley dry and add it, again, one bunch at a time, to the bowl of a food processor. Pulse the parsley until it is finely minced, but don't take it too far or you'll have parsley puree! I scrape down the sides of the machine once or twice.
  4. Add the minced parsley to the soaked bulgar and toss.
  5. Peel and dice the cucumber and add it to the bowl.
  6. Finely chop the red pepper, and thinly slice the green onions and add them as well.
  7. Add the tomatoes and mint and toss everything together.
  8. Dress the salad with the oil and lemon juice, and then add salt and pepper to taste.
  9. Give everything a good mix and then store in the refrigerator until ready to serve.
  10. Check the tabouleh just before serving to see if you need more oil, lemon juice, or salt and pepper.
  11. View the recipe instructions at The View From the Great Island

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