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

5 5

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.

5 5

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

5 5

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!