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Course Salad
Cuisine Middle East
Keyword Tabbouleh
Servings 6
Author Jane, adapted from an Armenian Friend


  • 1 cup bulgur I use Bob's Red Mill brand
  • 1-1/2 cup boiling water
  • 1/2 cup red onion, finely chopped
  • 1 cup parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 4 medium tomatoes, seeded and diced
  • 2 Persian cucumbers, diced
  • 4 tablespoons, divided extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt


  • In a large bowl, add the bulgur, one and a half cup of boiling water, two tablespoons extra virgin olive oil, and 1/2 teaspoon of salt. Let soak for one hour uncovered.
  • After one hour, drain any remaining water in the bulgur. Gently stir and fluff up the bulgur with a fork. Add the chopped onions, parsley, mint, tomatoes, cucumbers. Stir to combine.
  • In a small bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and 1/2 teaspoon salt. Pour over salad and mix well. Cover and refrigerate for for at least two hours before serving.