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A bowl of tabbouleh with a serving spoon in it.

Tabbouleh Recipe

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 180kcal
Author Sara Welch


  • 3/4 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 1 cup English cucumber finely diced
  • 1 1/4 cups Roma tomatoes seeded and finely diced
  • 1/2 cup green onions thinly sliced
  • 1 cup curly parsley finely chopped
  • 1/4 cup fresh mint finely chopped (optional)
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
  • Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
  • In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
  • Pour the dressing over the salad and toss to coat.
  • Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.



Calories: 180kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 399mg | Potassium: 225mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1131IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 1mg