Tabbouleh Salad

Prep Time

​ minutes

Total Time

​ minutes



En Español​​

  • 3/4 cup bulgur wheat
  • 1 1/2 cups of boiling water
  • 2 garlic cloves, crushed
  • 1 red onion, chopped
  • Salt to taste
  • 3 lemons
  • 1 bunch fresh mint
  • 3 large bunches parsley, finely chopped (about 2 cups)
  • 1 bunch green onions (about 6) both white and green parts sliced thin
  • 3 tomatoes, chopped
  • Black pepper freshly ground to taste
  • Olive oil (optional)
  • 1 cucumber, chopped (optional)
1-  Cover bulgur with boiling water in a bowl, let soak for 15 minutes.  Drain bulgur well in a sieve and transfer to a large bowl.  Stir in crushed garlic, salt and pepper until combined, cover and let it rest for 30 minutes.

2- While wheat is cooling, chop red onion, seasoned with salt and lime juice and let it rest for about 15 minutes, chop the tomatoes and pour over the onion mixture without mixing it, and let it rest. Meanwhile, wash, mint, parsley, green onions and chop all this beautiful greens, and be sure to use the green part of the onions.
3- Just before serving add the red onion mixture to the bulgur and mix well, then stir in the mint, parsley, green onions and cucumber until combined.  toss olive oil, salt and black pepper to taste.   

Cook's Notes

  • The bulgur wheat can be prepared up to 4 hours ahead and kept at room temperature.

  • This salad also goes very well with cooked chickpeas, or cauliflour.