Tabbouleh Salad Recipe

 Bulgur Wheat Salad – Parsley Salad

Tabbouleh or Tabouli Salad is a traditional parsley salad that is bulked up with Bulgur wheat.  It is a famed Mediterranean/Middle Eastern Dish that is delicious and made with an abundance of rich green parsley and the tang of fresh lemon juice.  The true star in a tabouli recipe is the very finely chopped parsley – lots of it.  What brings out the special flavor is the hint of basil and the crunch of pecans.

Tabbouleh salad is a filling power bowl salad that is a great work lunch.  It will give you the sustained energy to keep you going all day. I like to make this salad the day before so all the flavors meld together for a unique and rich flavor.

Bulgur wheat is a quick-cooking and low calories form of whole wheat that has been cleaned, parboiled, dried, and cracked into particles.  It is similar to cracked wheat, and is used like couscous and rice.  This whole grain is high in fiber and very nutritious.  It cooks fast and tastes great with a slightly nutty flavor!

More delicious Salad and Salad Dressing Recipes.

Please check out my Poached Chicken Breasts with Blackberry Cabernet Sauce dinner menu which includes this great Tabbouleh Salad.


Tabbouleh Salad Recipe:
Prep Time
1 hr
Total Time
1 hr
Course: Salad
Cuisine: Mediterranean
Keyword: Bulgur Wheat Salad Recipe, Parsely Salad Recipe, Tabbouleh Salad Recipe
Servings: 6 servings
  • 1 cup Bulgur wheat
  • 2 cups water
  • 1 tablespoon olive oil, extra-virgin
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup fresh parsley, chopped
  • 2 or 3 fresh basil leaves, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1/2 cup pecans or walnuts, coarsely chopped and toasted
  • 2 tablespoons green onion, minced
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and freshly-ground black pepper to taste
  • Romaine lettuce leaves
  1. Place the Bulgur wheat in a deep bowl; set aside.  

  2. Bring water just to a boil, pour it over the Bulgur wheat and let stand 1 hour.  After 1 hour, drain the Bulgur wheat well and return it to the bowl.  

  3. Add olive oil, olives, parsley, basil, red pepper, pecans or walnuts, onion, lemon juice, salt, and pepper; mix lightly.  NOTE: The finer you chop the vegetables, the better

  4. Cover and refrigerate 2 to 3 hours or overnight.

  5. To serve, spoon onto a lettuce-lined platter or on individual serving plates.

  6. Makes 6 servings.


Rice & Grain Salads    Vegan Recipes   

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