Summer Salad Series: Tabbouleh

This is a refreshing salad for summer evenings and a great time to grow or buy fresh herbs.  If you haven’t tried a Tabbouleh salad you are in for a treat!  The combination of fresh parsley, fresh mint and lemon is awesome.  Partnered with some grains, tomatoes and garlic…super yum!

Bulgur wheat can be found in bulk food stores, organic food stores, some traditional grocery stores and online.

This recipe is from a well-worn Dietitians of Canada Cookbook called Cook Great Food and is a great make ahead salad.

Quick tip-The recipe calls for medium grain bulgur wheat, however, I have done this salad with couscous and it was great.  When using fresh parsley, use only the leaves and trim stems as much as possible. 

In case you haven’t noticed in my previous salad posts, I am not afraid to substitute ingredients!  In fact, I am known for it here in my house.  One of my goals is to encourage others to not forego a recipe because they are missing an ingredient, but to consider another ‘spin’ so they can try it out.

1 cup medium grain bulgur
1 cup boiling water
5 to 6 green onions
1 ½ cups lightly packed sprigs fresh parsley
1/3 cup lightly packed fresh mint leaves
2 tomatoes
¼ cup lemon juice
3 Tbsp olive oil
1 small clove garlic, minced
½ tsp grated lemon zest
½ tsp granulated sugar
½ tsp dry mustard
¼ tsp paprika
¼ tsp salt
Freshly ground black pepper to taste


Step 1
In a covered saucepan, cook bulgur in boiling water for about 5 minutes or until liquid is absorbed (bulgur should still be crunchy).  Spoon into a large bowl: cool.

Step 2
In a food processor, coarsely chop onions, parsley, and mint leaves; add to bulgur.  Stir in tomatoes.

Step 3
Whisk together lemon juice, olive oil, garlic, lemon zest, sugar, and seasonings.  Pour dressing over bulgur mixture; mix together lightly.  Cover and refrigerate for several hours or overnight.


“When you know better, you do better.”Maya Angelou