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A bowl of tabbouleh beside a linen, fresh parsley, cucumbers, and bulgar.
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An easy and healthy dish, this Tabbouleh is loaded with bulgur, fresh vegetables, and herbs. This classic Middle Eastern salad is traditionally served as an appetizer and pairs wonderfully with a variety of dishes.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 249kcal
Author: Justin Coit


  • ½ cup bulgur
  • 1 cup cucumber diced
  • 1 cup tomato diced remove core and seeds
  • 2 cups parsley
  • 2 tbsp mint chopped finely
  • 2 scallions chopped
  • cup olive oil
  • 2 tbsp lemon juice
  • kosher salt to taste


  • Cook bulgur according to package instructions and set aside, letting it cool.
  • In a food processor, food process the parsley until finely chopped.
  • In a large mixing bowl, add in bulgur, parsley, and remaining ingredients (except the olive and lemon juice).
  • In a small bowl, whisk together olive oil, lemon juice, and salt to taste and pour over bulgur and veggies. Mix well.
  • Refrigerate for at least 30 minutes for best flavor.



  • Make sure to wash the parsley with cold water before using it to make sure it is clean. The cold water also keeps the parsley from wilting. 
  • After washing, be sure to thoroughly dry the parsley as the oil from the salad dressing won’t coat the parsley if there’s water on it. You can use a salad spinner or pat them dry with paper towels.
  • If you do not have a food processor, you can finely chop the parsley with a knife.
  • English cucumbers are great for this recipe as they’re seedless.
  • Green onions have a mild onion flavor so it doesn’t overpower the salad. If you don’t have any, you could swap for shallots. Red onions would definitely be too strong.


Calories: 249kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 29mg | Potassium: 435mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2789IU | Vitamin C: 51mg | Calcium: 82mg | Iron: 3mg