• 1/2 cup bulgur
  • 1 cup diced cucumber (1 small-to-medium)
  • 1 cup diced tomato (1 large)
  • 1 tsp fine sea salt, divided
  • 3 medium bunches curly parsley
  • 2 tbsp chopped mint leaves
  • 2 tbsp thinly sliced green onion
  • 2 tbsp extra-virgin olive oil
  • 3 to 4 tbsp lemon juice, to taste
  • 1 medium clove garlic, minced


  1. Cook the bulgur until tender, according to package directions. Drain off any excess water, and set aside to cool.
  2. Combine the diced cucumber and tomato in a medium bowl with 1/2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. Transferring the chopped parsley to a large serving bowl before proceeding with the next.
  4. Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tbsp lemon juice, garlic, and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tbsp of lemon juice for zing, or salt for more overall flavor.
  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Serves: 4


Inspiration source:

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