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+ servings

Not Quite Traditional Tabouli

A Middle Eastern salad full of delicious greens with chopped tomato, cucumber, and a bit of bulgur.
Cuisine Middle Eastern
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people


  • 1/4 cup fine bulgur wheat
  • 1 bunch flat leaf parsley, stemmed & finely chopped about 1 1/2-2 cups or 3 ounces
  • 1 bunch fresh mint leaves, stemmed & finely chopped about 3/4 - 1 cup or 1 ounce
  • 1/2 - 1 bunch green onions or scallions, green parts only, chopped small about 1/2 cup or 1 1/2 ounce
  • 1 medium cucumber, peeled, seeds removed and finely chopped about 1/2 cup or 2 1/2 ounces
  • 1-2 large fresh tomatoes, seeds removed and cut into small dice about 1 1/2 cups or 8-10 ounces


  • 1/4 cup fresh lemon juice from about 1 1/2-2 lemons
  • 1/4 - 1/3 cup extra-virgin olive oil
  • kosher or sea salt + freshly ground pepper to taste
  • Freshly ground pepper to taste


  1. Pour at least 1 cup of warm water into the bulgur wheat in a medium size bowl and set aside.
  2. Put all the chopped vegetables in a bowl. Mix them together gently until they are thoroughly combined.
    vegetables for tabouli before mixing
  3. Using a colander or strainer lined with a clean cotton handkerchief, several thicknesses of cheesecloth or even a few paper towels, strain the bulgur well. Gently press out any extra water and sprinkle the bulgur over the greens, cucumber and tomato mixture. Discard the water.
  4. Mix the lemon juice and olive oil together. Add in salt and pepper and pour just enough of it over the tabouli salad to wet it. Mix thoroughly. Reserve the rest of the dressing to add just before serving. Taste the salad, adding more salt and pepper if required.
    Tabouli done - with vegetables, bulgur and dressing.

Recipe Notes

After you soak the bulgur and press out the water, it swells to about twice the size it was when dry.

I mix my lemon juice and olive oil in a small jar with a lid.