tabouliIn keeping with the Middle Eastern theme of late (oh-so appropriate while I am traveling through the wilds of the Canadian Rockies, I know, but there is not a lot of elk or bison to be had in Northeastern America), this is a tasty, cool salad, using up lots of end-of-garden parsley and mint with the zest of lemon and the heartiness of bulghur wheat.  Simple and delicious. 

Adapted from Authentic Lebanese Tabouli at Epicurious




  • 1 cup bulghur wheat
  • 2 cups boiling filtered water
  • 2 cups finely chopped flat-leaf parsley (about 3 big bunches)
  • 1 cup finely chopped fresh mint (about 1 big bunch)
  • 1 pint cherry tomatoes, halved or quartered (or 3 to 4 plum tomatoes, diced)
  • 3 scallions, sliced, white and green parts
  • 1/2 a small shallot, minced
  • 1/2 cup extra virgin olive oil, plus more to taste
  • zest and juice from 1 large lemon
  • 1 tbsp white wine vinegar
  • 2 tsp sea salt, or to taste
  • 2 tsp freshly ground black pepper, or to taste


  1. Add the boiling water to the bulghur wheat in a medium bowl.  Stir and allow wheat to absorb water until it fluffs up, or about 1 hour.
  2. Combine parsley, mint, tomato, scallion, olive oil, lemon juice & zest, vinegar, salt and pepper. Mix well.  Add fluffed bulghur wheat, 1/2 cup at a time, until the proportion of wheat-to-vegetables looks, and tastes, good to you (I used a total of 2 cups ‘fluffed.’).
  3. Serve cold or at room temperature with fresh pita bread, lemon slices, or cool lettuce leaves.


  1. Adjust the bulghur to your preference; the original recipe calls for just a few tablespoons.  I added about 2 cups of cooked bulghur wheat.


 About 2 days refrigerated.


Summer to early fall.


  1. spamwise

    I like how your version of tabbouleh has way more mint and parsley than the ones I see in delis here in NYC.

    The store-bought ones always seem to contain more bulgur to vegetables, as in a 2:1 ratio.

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