tabouliI have a large pot of mint in my herb garden primarily for making tabbouli. As soon as the tomatoes catch up with the cucumbers and I have a supply of both I make this tasty salad. You can buy a packaged mix for it but I find it quite pricey as compared to buying bulgar and making the simple dressing, which are what you get in the package. Buying bulgar may not be easy but I have found it at Whole Foods in large metropolitan areas like Atlanta and Los Angeles. There are many recipes for tabbouli but this is simple and my favorite. I always make the full recipe for my husband and me because it keeps well and I can have it again the next night and/or eat it up for lunch. It is a wonderful cold salad for summer.

Serve 6.


1 cup bulgar (cracked wheat)
2 cup boiling water
½ cup finely chopped green onions
1 medium green bell pepper, chopped
1 cup chopped, peeled cucumber
½ cup finely chopped mint
½ cup finely chopped parsley
1 can chick peas drained and washed (optional)
3 medium tomatoes chopped
Lemon and oil dressing (below)

Combine the boiling water and bulgar in a heat proof bowl. Stir, cover, let stand 1 hour. Drain and return to the bowl.

Combine the next 6 ingredients and chill.

Just before serving combine the bulgar, vegetable combo, tomatoes, and dressing to taste.

Lemon and Oil Dressing

½ cup olive oil
½ cup lemon juice
salt and pepper to taste

Combine all the ingredients and shake well.

By Karen

4 thoughts on “Recipe: Tabbouli”
    1. Dasiy,
      Leave out the cukes; its still good. you could always have the cukes on the side so you and anybody else at the table could add them. I do this for the picky eaters at my table.

    1. The recipe seems very flexible so why not try it without the parsley? or maybe trade somebody mint for parsley.

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