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Homemade Tabbouleh

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This Homemade Tabbouleh recipe is fresh and delicious! A vegetarian Levantine salad consisting of finely minced parsley, mint and green onions tossed with soaked bulgur wheat, lemon juice and olive oil.
Course Salads
Cuisine Middle Eastern
Keyword bulgur wheat, parsley, salad, vegetarian
Prep Time 1 hr
Additional Time 5 mins
Total Time 1 hr 5 mins
Servings 8 servings
Calories 113
Author Laurie McNamara


  • 3/4 cup bulgur wheat
  • 3/4 cup boiling water
  • 2 large bunches parsley tough stems removed
  • 1/4 cup fresh mint leaves
  • 4 to 5 finely chopped green onions
  • 2 cloves garlic chopped
  • kosher salt
  • 2 roma tomatoes finely chopped (optional)
  • 1/4 cup lemon juice
  • 1/4 cup olive oil


  • Add the bulgur wheat to a small bowl and pour the hot boiling water over top. Set it off to the side to soak for 30 minutes.
  • In a large food processor, add the parsley, mint, green onions, garlic and a generous pinch of salt.
  • Pulse until finely minced.
  • In a large bowl combine the parsley mixture with the bulgur wheat, tomatoes, lemon juice and olive oil. Toss to combine.
  • Cover and refrigerate 4 hours to over night.


Serving: 1/2 cup | Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg