Tabbouleh is a vegetarian salad packed full of fresh herbs, onions, tomatoes, cucumbers and dressed in olive oil, lemon juice, salt & pepper. traditionally you add bulgar, which is cracked wheat; however, you can also use quinoa or couscous. I like to serve it in a spread with other items like hummus, labneh, pita, etc. check out my Chicken Shawarma in the 'related posts' below to see how I added it into a grain bowl.


Yields: 6-8 servings Prep Time: 30 minutes


1 cup bulgar [+ 1 ½ cups boiling water]

3 large tomatoes, seeded and diced

1 English cucumber, diced

3 scallions, finely chopped

3 garlic cloves, minced

1 cup fresh chopped parsley, chopped

½ cup fresh chopped mint, chopped

¼ cup lemon juice, freshly squeezed

¼ cup olive oil

1 tsp. Kosher salt

freshly ground black pepper


Place the bulgar in a large bowl and pour the boiling water over it. Let sit for 20 minutes. Drain.

Once the bulgar has cooled, about an hour, return it to the large bowl.

Add the chopped tomatoes, cucumber, scallions, garlic parsley and mint to the bowl and toss.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Pour the vinaigrette over the tabbouleh and toss until fully incorporated.

Store in the refrigerator until ready to serve.


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