Making the perfect tabbouleh with bulgur

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This classic, tangy Middle Eastern Salad is brimming with vital ingredients, like parsley, tomatoes, green onions and a lot of lemon, giving it an invigorating effect.

Tabbouleh - Refreshed


  • ½ cup bulgur wheat
  • ½ cup boiling water
  • 3-4 plum tomatoes, diced
  • 2 green onions, finely chopped
  • 1-2 bunches of parsley (if it’s a large bunch, just use one), finely chopped
  • 1 clove garlic, pressed
  • 2 tbsp mint, finely chopped chopped
  • 2 lemons, juiced
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste


Place the bulgur in a medium-sized bowl. Pour the boiling water on top, and allow the mixture to set for about 30 minutes, until the water is absorbed.

In the meantime, combine the tomatoes, green onions, parsley, garlic, mint, lemon juice, olive oil, salt and pepper in a separate bowl.  Set aside.

When the bulgur is ready, stir it into the tomato mixture.  Generously salt, and toss well.  Ideally let the mixture set for a few hours before serving.

Serves 4.