This Middle Eastern parsley salad has become very popular in delis in the U.S. This recipe for traditional tabbouleh was taught to me over 15 years ago by a Lebanese friend. This recipe uses the U.S. cup measurements of 1 cup = 240 ml.


Bulghur (parched crushed wheat) ※ If available, use the fine type (# 1 fine grind)
1/4 cup (60 ml)
Green onions
1 teaspoon
a small amount
Dried thyme
a pinch
* Parsley (finely chopped)
2 and 1/2 cups (600 ml)
* Mint (finely chopped)
1 tablespoon
* Cherry tomatoes
Lemon juice
1/4 cup (60 ml)
Olive oil
2 tablespoons


1. Put the bulghur into a fine mesh colander, then rinse under running water. Press the water out to drain excess moisture. Transfer to a bowl, then cover with plastic wrap and chill in the refrigerator for over an hour (the photo here shows how bulghur looks just after draining).
2. Mince the green onions and quarter the cherry tomatoes.
3. Combine the bulghur with the green onions and mix in the salt, pepper, and thyme. In a separate bowl, combine the * ingredients, and place over the bulghur. Chill in the refrigerator until it's ready to serve; (since it may become watery after time passes, do not mix with the bulghur right away).
4. You can prepare up to Step 3 a half day in advance.
5. Before serving, add the lemon juice, mix well, then season with salt and more lemon juice to taste. Add the olive oil, then serve!
6. I buy the packaged type that's sold in a Lebanese supermarket. At this store, they have types #1-#3. #1 is the finest ground. At Whole Food's Market, you can buy type #2 in unpackaged, loose form.
7. This is bulghur.

Story Behind this Recipe

This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.