Tabouli recipe

Nancy and I both love this tasty parsley salad. If you’ve had Tabouli at a shawarma shop or as a side with a Mediterranean meal and want to make it here’s how you do it. It’s simple and good.



  • 1/3 cup bulgur wheat
  • 2 clove garlic crushed
  • 3 whole lemons,  juiced
  • 1 cup mint(1 fresh bunch),chopped
  • 8 cups parsley(8 bunches), chopped
  • 4 whole green onions, both white and green parts sliced thin
  • 3 whole tomatoes ripe, diced
  • 1/4 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup olive oil


  1. Cover bulgur with warm water and soak for 15 minutes.
  2. Squeeze out excess water.
  3. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.
  4. Wash the mint and parsley well and dry it.
  5. Chop parsley and mint finely using a knife or food processor (if using a food processor it helps to use the pulse in order to prevent chopping to fine and turning the herbs to a puree).
  6. Combine the mint, parsley, scallions and tomatoes and bulgur mixture .
  7. Toss with olive oil . Add lemon juice, add salt & pepper and adjust to taste.

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