Have you tried tabbouleh?

It’s a fabulous Middle Eastern salad made with parsley, bulgur, cucumber and tomato salad with olive oil and fresh lemon. Parsley is really the star of the dish, with bulgur being a close second.

Season it to taste and serve it with your next meal. I love it with grilled lamb or beef kabobs and I think you’ll love it, too!

If you’re not familiar with bulgur, it’s cracked wheat. You can find it in the supermarket section where they sell other grains, such as quinoa or brown rice. It’s super easy to cook, as it just requires being covered in boiling water; let it in the boiling water, covered, for 30 minutes. Fluff with a fork and let it cool.

Once the tabbouleh is cooled, mix it with diced cucumber and Roma tomatoes, a lot of chopped parsley, a bit of olive oil and lemon juice and salt and black pepper. It’s super simple, yet irrestible.

And for a little upgraded twist (in my opinion), toss in some sliced kalamata olives and feta cheese! Enjoy!

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  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 30 mins
  • Total Time: 40-45 mins
  • Yield: Serves 6 1x
  • Category: Salad
  • Method: Stove-Top, No-Cook


A simple parsley, bulgur, cucumber and tomato salad with olive oil and fresh lemon.


  • ¾ cup bulgur (cracked wheat)
  • 1 medium English cucumber, diced
  • 1 medium Roma tomato, diced
  • 2 cloves garlic, peeled and minced
  • 1 large bunch curly parsley, chopped
  • ¼ cup olive oil
  • Zest and juice of 1 medium lemon
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper


  1. Prepare the bulgur according to package directions. Fluff with a fork, transfer to a bowl and refrigerate until cooled.
  2. Once the bulgur is cooled, add the cucumber, tomato, garlic, parsley, olive oil, lemon zest and juice, salt and black pepper and stir until combined. Cover and chill in the refrigerator at least 30 minutes.
  3. Serve immediately or store in an airtight container in the refrigerator up to 3 days.


How to Cook Bulgur: Bring a few cups of water to a boil; remove the saucepan from the heat. Add the bulgur and cover with a lid. Let sit 30 minutes. Drain off any excess water. Fluff with a fork.


  • Serving Size: 1/6 of recipe
  • Calories: 108
  • Sugar: 1g
  • Sodium: 194mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: salad, side dish, tabbouleh, plant-based, vegan