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With loads of fresh herbs, crunchy vegetables and a lively lemon dressing and jalapeno, this tabouli (tabbouleh) is perfect all summer long.


Total time

0 minutes


Middle eastern




  • 1⅓ cups water
  • ½ teaspoon salt plus more as needed
  • 1 cup bulgur wheat
  • 4 large plum tomatoes,
  • 2 jalapeno peppers (chopped)
  • 1 large English cucumber, seeded and chopped
  • 1 bunch scallions, white and light green part only (finely chopped)
  • 1 small bunch parsley (finely chopped)
  • ½ cup chopped fresh mint
  • 2 cloves garlic (minced)
  • ½ cup fresh lemon juice or to taste
  • ¼ cup extra virgin olive oil
  • freshly ground black pepper.


  1. Bring 1 1/3 cups water to a boil in a saucepan. Add the salt and bulgur wheat and stir. Remove from the heat, cover and let stand 45 minutes to 1 hour. Transfer to a bowl and let cool thoroughly.
  2. Add the tomatoes, jalapeno peppers, cucumber, scallions, parsley, mint and garlic and stir.
  3. Whisk together the lemon juice and olive oil. Drizzle over the salad and stir. Season to taste with salt and black pepper. Add additional lemon juice if desired.
  4. NOTES
  5. To make ahead, prepare up to the point of adding the dressing. Refrigerate the salad and dressing. Add dressing when ready to serve.
  6. View the recipe instructions at From a Chef's Kitchen

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