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Tabouleh - Wheat and Herb Salad

User Rating 3.5 Star Rating (16 Reviews)


Tabouleh - Wheat and Herb Salad

Tabouleh ©Edward Karaa

Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.

Prep Time: 2 hours, 10 minutes

Total Time: 2 hours, 10 minutes


  • 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
  • 2 tablespoons of fresh mint, chopped
  • I medium onion, finely chopped
  • 6 medium tomatoes, diced
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup bulghur, medium grade
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • Romaine lettuce or grape leaves to line serving bowl (optional)


Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Tabouleh Recipe, Member Jerman65

I'm giving this a 5 star rating; however, I would change two things: 1.) 1 teaspoon salt; and 2.) Cayanne pepper to taste instead of fresh ground black pepper. I use 1/2 teaspoon Cayanne Pepper. You want the salad dressing to taste like ocean salt water. Not over salty. I love this Middle Eastern Recipe site. Thank you all for the wonderful recipies you have shared.

55 out of 59 people found this helpful.

See all 16 reviews

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