Lynne's Tabbouleh


Lots of parsley provides full-on nutrition in this fresh, savory salad.

Time: 45 mins.

4 bunches of Italian parsley, finely chopped

1/3 to 1/2 cup fresh mint leaves, finely chopped (OR 1 Tbs. dried mint)

3 large tomatoes, diced finely

2 bunches green onions (white and green parts) finely chopped

1/2 cup Bulgur (cracked wheat, the smallest size)

1/2 cup bulgur (cracked wheat)*

cup boiling hot water

1/2 cup lemon juice from 3 or 4 fresh squeezed lemons

3/4 cup olive oil

Put bulgur in a medium-sized bowl and pour boiling water over it; let it stand for 20-30 minutes to absorb water while you chop the vegetables.

In a large bowl, combine parsley, mint, tomatoes and onion.

Drain any excess water from the bulgur.

Add bulgur to vegetables in large bowl.

Add the lemon juice and olive oil to the salad and mix to combine.

Taste and adjust seasoning, adding more lemon juice, olive oil, or salt and pepper to your preference.


*Bob’s Red Mill Bulgur can be found in the

“health food” section of larger grocery store chains or at Whole Foods. Also, Near East makes a packaged tabbouleh mix, which can be found in the international section of many grocery stores, but if that is your only source for bulgur buy the mix, throw out the seasoning packet, and use just the bulgur in the recipe.