Parsley and Tabbouleh Salad


  • 1 cup bulgar wheat, fine (found at most grocery stores)
  • 1 1/2 cups cold water
  • 1/2 cup fresh lemon juice
  • 1-2 cups chopped tomato
  • 1/2 cup chopped green onion
  • 1/2 cup olive oil
  • 1-2 bunches parsley, minced or chopped
  • Salt and pepper (to taste)
  • Add other finely chopped vegetables if you wish, such as cucumbers, yellow¬†and zucchini squash, etc.
  1. In a large mixing bowl, reconstitute the bulgar wheat in cold tap water and
    let set for 20 minutes till the water is totally absorbed.
  2. Add the lemon juice, chopped tomatoes, green onions, olive oil, chopped
    parsley and salt and pepper. Toss and blend with bulgar wheat mixture till
    all ingredients are mixed evenly throughout.
  3. Can be served immediately or refrigerated to chill and marinate. Will store
    up to 3 days.
  4. Serve on a bed of lettuce leaves or in a bowl with parsley sprigs as


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