Middle East recipe: Tabouleh salad | SoundVision.com

Middle East recipe: Tabouleh salad


2/3 cup  bulgur wheat
1/2 cup fresh mint, chopped
1-1/2 cups fresh parsley, chopped
1 large tomato, diced
1 medium cucumber, peeled, seeded and diced
2/3 cup green onions, chopped
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
pinch of salt


Soak bulgur wheat in cold water for 2 hours (or as directed on package). Drain well, squeezing out any excess water.

Mix all ingredients together in large bowl. Cover and chill.

Serve tabouleh mounded on a bed of lettuce, accompanied by extra lettuce leaves, lemon wedges and warm pita bread.


Photo Attribution: http://commons.wikimedia.org/wiki/File:Tabouleh_1.JPG


this recipe is great with kebabs cooked on the BBQ wrapped in Mountain Bread.Yummo :)


Launceston, Australia

Very nice recipe. I too used only 1/2 cup of bulghur wheat and it tasted lovely. 1 cup Italian parsley suited me too as well as 1/2 cup spring onion. Wonderful recipe. Will keep this to try again.


Auckland, NZ

very tasty. You can substitute quinoa for the bulghar and it is great


cos cob ct

Turkish food is delish this is a must. Also try putting this onto of pitta bread with fresh lemon and yogurt.



If you want to take this up a notch use quartered grape tomatos, they are usually sweeter. Also, crush a clove or two of garlic into the oil and let it infuse while the bulghur is soaking. Serve with a side of hummus and this is just a phenomenally tasty, simple and satisfying dish.


Cambridge, MA, USA

Very good, we have a similar salad in Indian cusine called KACHUMAR, but your ingridient is better so it makes a great Tabouleh.


New York

having traveled much the americas and far east, my impression is still... that wonderful food is the greatest gateway to appreciating your neighbor...your future friend!


tampa, florida

All you need to do is decrease the quantiity of bulghur to 1/2 cup and I sure the real taste of Tabouleh will be achieved. Infact I even added one small tomato extra and it turned out excellent. Thanks for the lovely recipe.



I haven't tried it yet. I was looking for a recipe and found several on-line. This one was nice and clear and sounds simple (almost). I just have a question for Christina -- how do you squeeze extra water out of the bulghur? Are you draining it in a dish towel?Thanks for sharing your recipe!Linda


El Cerrito, CA

Nice and simple but people think you have spent ages. Very tasty.




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