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Tabouleh Salad

Prep Time 35 mins
Course Salad


  • Mixing Bowl


  • 2 Bunches Parsley
  • 1/2 Cup  Wheat Bulgur Extra Fine
  • 1 Cup Tomato Diced
  • 1 Cup Cucumber Diced
  • 2 Green Onions
  • 1/4 Cup Mint Leaves Roughly 12-15 Leaves
  • 3 Tbsp. Lemon Juice
  • 1/3 Cup Olive Oil
  • Salt & Pepper To Taste


  • Combine the olive oil and lemon juice to make the dressing. Then add the bulgur and soak for 15 minutes, until soft and plump.
  • Wash and chop the vegetables, being sure to remove the stems from the parsley as you go.
  • Mix the vegetables together with salt and pepper.
  • Pour the bulgur and dressing on top and toss again. 


Tabouleh salad contains over half the fiber you need in a day. Can be served at room temperature, but it tastes better if it is chilled for 15-30 minutes.