Prep Time: 20 minutes
Servings: 6
Recipe by: Maureen Abood

Tabbouleh is delicious on its own, eaten with thin pita bread so you can dip the bread in the juices on your plate or the salad bowl.... It is a perfect accompaniment to grilled meats, especially shish kebab, lamb chops or steaks.



  • 2 cups finely chopped curly parsley (about 3 bunches)
  • 1/4 cup bulghur, #1 fine grade
  • 1 large seeded, diced tomato (¼” dice)
  • 5 finely sliced scallions, white and green parts
  • 1/4 cup finely chopped mint, from about 20 leaves
  • Juice of 1-2 lemons
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Few grinds of black pepper
  • 1 teaspoon crushed dried mint, or mint salt


  1. Prepare the parsley well in advance, the day before serving the tabbouleh if possible, by thoroughly washing and drying it. See this.

  2. Rinse the bulgur and cover with cold water just to the top of the bulghur. Soak for 15 minutes, until it is soft and plumped up. Pour off and squeeze out any excess water.

  3. Combine the parsley, tomato, onion, and cracked wheat in a medium bowl. Add lemon juice, olive oil, salt and pepper. Stir, taste, and adjust seasoning.