There are many recipes for tabouli, but most don’t create the type I like: full of parsley and lemon juice, and no mint. Tabouli is a nutritious, joyous salad that always feels festive to me.

The bulgur gives nutritious carbohydrate power, the mix of oil and lemon juice bring out the bulgur’s B vitamins, and the parsley and tomato combine to up the salad’s Vitamin C absorbability.

Makes 4 cups 


½ cup bulgur

1 cup boiling water

3 cups finely chopped parsley

¼ cup finely chopped green onions

2 cloves garlic, finely chopped (1 Tbsp)

1 very ripe medium size, tomato, finely chopped

1/3 cup olive oil

3-5 Tbsp lemon juice

1 tsp salt

¼ tsp sumac

¼ tsp baharat (or 1/8 tsp paprika and 1/8 tsp ground cumin)


  1. Place bulgur in a large bowl and cover with boiling water. Let sit, uncovered, for 20 minutes. (There’s no need to drain unabsorbed water.)
  2. Add rest of ingredients in no particular order, although I like to add the oil and spices before the vegetables.
  3. Mix well and let sit at least 30 minutes.
  4. Taste and adjust seasonings, as needed.

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