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Tabouleh (Parsley Salad)

Featured in the Honolulu Star-Bulletin on August 23, 2006.



Tabouleh (Parsley Salad)

  • 3/4 cup bulgur
  • 2 large bunches of parsley, finely minced (approximately 1 quart when finely chopped)
  • 1 cup finely chopped mint or 1/4 to 1/3 cup dried mint
  • 1 bunch green onions, with green ends finely chopped
  • 1 to 2 large tomatoes, finely chopped
  • 2 to 3 teaspoons salt
  • 1/2 to 2/3 cup fresh lemon juice
  • 1/2 cup olive oil
  • Pepper to taste


Rinse bulgur, drain, then squeeze out excess water. Place in a large mixing bowl. Place vegetables on top of bulgur in the order given. Add seasonings and lemon juice and toss. Just before serving, add oil and toss again. Makes 6 servings

Tabouleh may be prepared 1 to 2 hours ahead of time by combining all ingredients as described above, except for the tomatoes and oil; cover with plastic wrap and refrigerate. Add tomatoes and oil just before serving.

Approximate nutrient analysis per serving:
260 calories, 19 g fat, 2.5 g saturated fat, 0 mg cholesterol, 800 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g sugar, 5 g protein


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