SaladMiddle EasternVegetarianParsley

Fresh and easy tabbouleh parsley and bulgur wheat salad, with fresh parsley, mint, bulgur soaked in stock, tomatoes, olive oil and lemon juice.

Photography Credit: Elise Bauer

A few months ago I wrote a piece about parsley and what an important herb it is for brightening the flavor of foods. Several of you suggested that your favorite thing to make with parsley is tabbouleh, a middle eastern salad of sorts made with bulgur wheat and lots of chopped fresh parsley.

Here’s our version. It’s a cinch to make.

The thing that requires the most work actually is just the chopping up of the parsley. Don’t skimp on the olive oil. The salad needs it or it will be dry.


Feel free to add some chopped cucumber, or even chile for a little heat. A good winter-time substitute for the fresh tomatoes is some canned roasted red peppers, or sun-dried tomatoes. Serve with hummus and some pita bread.

Tabbouleh Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Sitting and Marinating time: 1 hour
  • Yield: Serves 6-8


  • 2 cups vegetable stock (for vegetarian option), chicken stock or water
  • 1 teaspoon salt
  • 2 cups bulgur wheat
  • 1/2 cup olive oil
  • Zest and juice from 2 lemons
  • 5-6 Roma or plum tomatoes, seeded and chopped
  • 2 scallions, chopped, including the greens
  • 2-3 cups parsley, chopped
  • 1 cup fresh mint leaves, chopped


1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.

2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.

3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.

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Showing 4 of 26 Comments / Reviews

  • Susanne

    I know it’s not traditional, but I use red wine vinegar instead of lemon juice.

  • Susan

    I love to add the cucumber and some feta cheese, too. This is a summer favorite here at our house. We make it in the morning or the night before and then dinner is ready and waiting! The roasted red pepper or sun-dried tomatoes is very intriguing. Definitely going to have to try that very soon.

  • Kristin

    This looks good! I had someone tell me once that tabbouleh was very difficult but this looks super easy! I also think it would be good with quinoa. Have to try it this weekend.

    It would be great with quinoa! A good gluten-free alternative. ~Elise

  • grumblefish

    I love to add a little bit of cumin and/or curry powder and a touch of Chinese 5 spice to my tabbouleh. Just enough for a subtle undertone of smoky sweet spice.

    Great idea, thanks! ~Elise

  • The Nervous Cook

    I only recently had tabbouleh for the first time, I’m embarrassed to admit — so delicious!

    I wonder how it would taste with a mixture of parsley and cilantro, instead of just parsley (since the two are in the same family). Have you ever tried it?

    And then use lime juice instead of lemon? Haven’t tried it but it’s worth a shot. ~Elise

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