(2 votes) 4 2

Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste.

Shared by


  • 7 C. finely minced fresh parsley 1 large bunch
  • 1 1/3 C. finely minced tomatoes
  • 3 to 4 Tbs. finely minced red onions
  • 1 1/2 to 2 Tbs. bulgur
  • 1/2 C. fresh lemon juice
  • 2 Tbs. olive oil optional
  • 1/2 to 1 garlic clove, finely minced optional
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper

Our Readers Also Loved


Parsley, tomatoes and onions must be finely minced. Combine the parsley, tomatoes, and onions. Prepare the bulgur as specified on the package cool completely and add to the parsley mixture. Combine the lemon juice, olive oil, garlic, salt and pepper mix well. Add the lemon mixture to the salad, mix and refrigerate until serving. Tabbouleh should be eaten within two days.

Reviews (2)

Around The Web