Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

Ingredients Nutrition


  1. Combine bulgur, boiling water, and salt in a bowl.
  2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
  3. Add lemon juice, garlic, oil, and mint, and mix thoroughly.
  4. Refrigerate 2-3 hours.
  5. Just before serving add the vegetables and mix gently.
  6. Correct seasonings.
  7. Garnish with olives.
Most Helpful

Made for 2013 Zaar Chef Alphabet Soup tag game and this was delicious! I did cut down on the mint but otherwise followed the instructions. I have never made Tabbouleh and this was so simple and so tasty on a hot day. Thank you for posting.

mama smurf July 14, 2013

DELISH! Doubled the recipe and let it sit all day in the refrigerator....perfection!!!!!

Taylor's Mommy August 11, 2011

Galley, lovely salad, and perfection for a hot day on the farm. I put this together last night, and we had it as a cool salad this day for lunch. I did add some olive oil that was special because it had lemon infused in it, so I decreased the lemon (fresh) but other then that, added all optional ingredients. So great, I expect to eat this a lot during this summer! Made for ZWT6 Zee Zesties!

Andi of Longmeadow Farm June 13, 2010