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Tabbouleh (Bulgur, Parsley and Mint Salad)


  • 2 cups Bulgur presoaked *
  • 3 cups Parsley finely chopped
  • 1/4 cup Mint fresh & chopped
  • 3 Scallions finely minced
  • 1/4 tsp Black Pepper
  • 1/4 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 2 Tomatoes medium sized, cut into 1/2-inch cubes
  • 3 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil or Safflower Oil
  • 2 Cucumber(s) medium-sized, sliced
  • 1 head Romaine Lettuce


Step 1

In a large bowl, gently mix together all the ingredients, except lemon juice and oil, with a wooden spoon.

Step 2

Add the lemon juice, toss and chill for 1 hour to blend the flavors.

Step 3

Before serving, toss again with the oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over the lettuce.

Makes 6 Servings.


* To presoak Bulgur: Place 1 cup Bulgur in bowl. Pour 1 cup boiling water over Bulgur and let stand for 1 hour. Yields 2 cups presoaked Bulgur.
Tabbouleh (Bulgur, Parsley and Mint Salad)



Products Used in this Recipe


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Baking Aids
Sea Salt

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Ratings & Comments (4)

5 Stars  25%  1
4 Stars 25%  1
3 Stars 50%  2
2 Stars 0%  0
1 Star 0%  0


4 Reviews

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Heather July 20, 2012
I can't believe that 1/6th of this is only 190 calories given the massive amount of bulgur. But I could be wrong. I thought it was too grainy and a little bland. I quadrupled the tomatoes and added some extra lemon juice and lots of black pepper, and that helped.
Marty November 18, 2012

I also thought the flavor needed some help. Other tabboulehs I've had had more interesting flavor. Next time I'll add some minced garlic and a little more salt and pepper.
Kristen January 12, 2014
This tastes best after sitting for 24hrs; the flavors marry and the taste is more intense. I recommend making in advance.
Lee Longo January 18, 2015
I also make it a day or two before. I soak the bulgur in the refrigerator over night with bottled water. I add a large can of diced San Marzano tomatoes and season it with the salt, lemon juice & pepper. Serve it with scoops or triscits.

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