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


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

Makes 6 servings

Note: 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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