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Oh, tabbouleh! Tabbouleh is a Middle Eastern parsley and bulgur salad usually served as an appetizer. This is a great vegetarian dish made with parsley, tomatoes, cucumbers, green onions, fine bulgur and a lot of lemon juice.


Many people think that tabbouleh is a specialty dish that is so difficult to make. It's actually very, very easy to put together. 

To acheive the perfect tabbouleh, you have to chop the vegetables as fine as possible. The parsely, especially, must must must be super fine to make it easier to eat. My tip for super fine parsely is to use your food processor. Pulse the parsley a few times to save time. It's much easier than doing this by hand! However, I do recommend that you chop the tomatoes, cucumbers and green onions by hand because the food processor will make the vegetables extra watery. If your vegetables have excess water, you need to drain them. 


Make this salad for lunch or add it to your dinner menu. 



Servings: 4 

Prep Time: 20 minutes 

Cook Time: 1 hour 20 minutes



2 bunches curly parsley, finely chopped 

1 Persian cucumber, diced

2 Roma tomatoes, diced 

2 green onions, diced  

1/2 bunch of mint, finely chopped  

1/4 cup fine bulgur 

juice from 1 lemon 


1/4 cup extra virgin olive oil 

1/2 tsp salt 

juice from 1 lemon 



1) In a small bowl, combine bulgur and lemon juice. Set aside for 1 hour until bulgur has absorbed all of the lemon juice. 

2) To make the dressing, combine olive oil, salt and lemon juice. Mix well and set aside. 

3) In a serving bowl, combine parsley, cucumber, tomatoes, onions, mint, and bulgur. Mix well. Refrigerate for at least 3 hours. 

4) When ready to serve, toss with dressing and enjoy! 

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