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  • 12 Cup Fine Bulgur Wheat
  • 2 Cups Small Diced Tomatoes
  • 2 Cups Small Diced English Cucumber
  • 1 12 Cups Chopped Flat Leaf Parsley
  • 13 Cup Chopped Mint (Optional)
  • 12 Cup Chopped Green Onion
  • Juice from 3 Lemons
  • 12 Cup Olive Oil
  • 1 Tablespoon of Salt
  • 1 Teaspoon of Pepper


  1. Rinse bulgur wheat and put in a bowl with 12 cup of water set aside until water is absorbed and wheat is tender.
  2. In another bowl combine parsley, onion, mint, tomato and cucumber add wheat.
  3. Place lemon juice in a bowl and slowly whisk olive oil into the lemon juice add salt and pepper.
  4. Slowly add about 34 of the lemon juice mixture to the salad and toss reserve the leftover in case you want to add more later.
  5. Refrigerate salad at least 1 hour or more to allow flavors to meld.
  6. Taste before serving add salt and pepper and left over dressing if needed.

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