Follow us on   Newsletter


Parsley Tabbouleh Salad

Presented by:
Bonnie Plants
Save RecipePrint Print Like Tweet Print

Full of healthy ingredients this salad can be a light side or served over fresh greens topped with grilled chicken or pork for a main dish.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings


1/2 cup bulgur wheat

1 cup boiling water

1/2 cup olive oil

1/4 cup fresh lemon juice (2-3 lemons)

Salt and pepper to taste

2 medium to large tomatoes, cut into bite-sized pieces

1 large cucumber, cut into bite-sized pieces

1 small red onion, cut into bite-sized pieces

2 cups finely chopped parsley

2 tablespoons finely chopped mint


Wash and drain the bulgur wheat and place in a small bowl. Cover with boiling water and set aside for 15 minutes, allowing the grains to soften. (If you are using quinoa, cook the quinoa according to the package’s instructions.) Drain the grains.

Whisk lemon juice, oil, salt, and pepper together, then stir into the grains.

Add remaining ingredients to the grain mixture and gently stir to combine.

Serve immediately or refrigerate.


Get the latest recipe ideas, updates and more.