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Serves 4

¼ cup finely ground bulgur

¼ cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

2 cups finely chopped curly parsley (about 1 large bunch)

½ cup finely chopped fresh mint leaves (about 1 large bunch)

½ cup finely chopped scallions (green and white parts)

1 large tomato, seeded and finely diced

Salt and freshly ground black pepper to taste

  1. Place the bulgur in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer the rinsed bulgur to a bowl and cover with cold water by about 1 inch. Let soak for 10-15 minutes, or until softened.

  2. Drain the bulgur thoroughly in the sieve, pressing gently to remove excess water.

  3. Transfer the bulgur to a large mixing bowl. Add the lemon juice, olive oil, parsley, mint, scallions, and tomato.

  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the tabbouleh a final toss and drizzle with additional olive oil, if desired.


  • For the best flavor, use fresh herbs and vegetables.

  • If you don’t have bulgur, or prefer  not to eat it, use ½ cup cooked quinoa. 

  • If you don't have curly parsley, you can use flat-leaf parsley, but curly parsley is more traditional.

  • To make the tabbouleh ahead of time, prepare the bulgur and chop the vegetables, but don't add the dressing until just before serving.


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