Tabouli is a Mediterranean bulgur wheat and parsley salad. It’s another refreshing cold summer dish which can be embellished as a full meal.  This tastes even better the next day, after flavors soak in. Serves 4 -6


  • 1 cup bulgar wheat
  • 1 ½ cups boiling water
  • ½  tsp. salt
  • ¼ cup fresh lemon juice  (about 2 large lemons)
  • 3 – 4 cloves garlic (to equal 1 full TBS), chopped minced very well
  • 1 packed cup parsley, chopped well
  • 2 TBS dried mint (or 3 -4 TBS fresh mint)
  • 2 -3 TBS virgin olive oil
  • 3 – 4 chopped scallions, include green tops
  • 1 cucumber, chopped
  • 1 cup chopped tomatoes or halved cherry tomatoes
  • Fresh ground pepper to taste


Combine bulgur, boiling water and salt in a large bowl. Cover and let stand for about 20 minutes, or until water is absorbed.   Add lemon juice and garlic (for superior taste, blend or pulse together in food processor for a few seconds), parsley, mint, oil and pepper. Refrigerate until chilled. Add vegetables before serving. Mix gently. Adjust seasonings with more lemon and salt if desired.

Note: If you are adding feta and olives remember they are salty so adjust seasonings only after all ingredients are mixed in.


The more you add, the more tabouli becomes a meal in itself. Add ½ -3/4 cup of any or all: crumbled feta cheese, olives, chickpeas, mixed colored peppers. For a beautiful platter/meal, serve over fresh spinach or mixed green salad with halved hard boiled eggs and cherry tomatoes.



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