Tabouleh Salad

Note: the salad pictured does not have nearly as much parsley in it as I could have liked. It is also made with cous-cous due to time and product constraints that day. It was good, but I highly recommend the following recipe if you want a much more pungent tabouleh salad.

I love tabouleh salad in the summer. It's light, refreshing, and has a taste of parsley and lemon. It goes perfectly with lamb or fresh pita bread. Best of all, it keeps for multiple days and is a perfect make-ahead salad for a picnic or potluck (or workday lunch).

Tabouleh Salad

  • ½ cup bulgur wheat
  • 1 cup boiling water
  • 3 whole lemons, juiced
  • half bunch of fresh mint, chiffonade
  • 2 cloves minced garlic
  • 8 large bunches of curly parsley, finely chopped
  • 4 whole scallions
  • 3 whole roma tomatoes, de-seeded and diced
  • 1 whole English cucumber, de-seeded and diced
  • 2 Tbsp olive oil
  • salt, pepper and allspice to taste

  1. Pour boiling water over bulgur and let sit covered until tender. Drain off excess liquid and let cool
  2. Take out seeds from tomatoes and cucumber and dice
  3. Finely dice/mince all other ingredients and mix together. Toss with cooled bulgar.
  4. Pour lemon and olive oil over the salad. Add seasonings to taste. Additional lemon can be incorporated if desired.
  5. Let chill at least a couple hours until ready to serve.