Name: Recipe for Mediterranean Parsley and Bulgur Wheat Tabbouleh Salad
Prep time: 8 minutes
Cook time: 6 minutes
Total time: 14 minutes
Yield: 6 (1/2 cup) servings
Cuisine: Salads
Ingredients: 1/2 bulgur wheat; 1/2 boiling water; 1/2 Italian parsley, chopped; 1/2 green onions, thinly sliced; 2 plum tomatoes, diced; 1 fresh mint, chopped; 2 fresh garlic, minced; 1/2 olive oil; 2 lemon juice; 1/8 kosher salt; 1/4 black pepper

Mound of tabbouleh salad with pita, lettuce, tomato, and lemon garnishes

Salads A Taste of the Middle East

The rising popularity of tabbouleh proves that good food connects with people. This Middle Eastern salad is claimed by many different lands as their own, but whether it’s the Lebanese (less wheat, more spices), Turkish (added pomegranate and tomato paste) or Armenian (no mint, added cucumber) varieties, this parsley salad is a delightful main course, side dish or pita filling. The combination of masses of iron-rich parsley and high fiber, whole wheat is the epitome of the Mediterranean diet. For those with gluten limitations, a tasty variation can be made using quinoa instead of bulgur.

Recipe courtesy of