Tabouli, Tabbouli, Tabbouleh

Bulgur and Parsley Salad

Cool and surprisingly refreshing.

Cool and surprisingly refreshing.

After my seemingly endless quest for curly parsley (not cilantro, Helpful Produce Department Guy), I found myself in possession of a lot of parsley. What on earth do you do with that much parsley?

The answer is tabouli. Or tabbouli. Or however you spell it.


  • 1 cup bulgur, cooked according to package directions
  • 1/2 bunch curly parsley
  • 1/2 bunch Italian flat-leaf parsley
  • 6 green onions, finely sliced
  • 4 tomatoes, diced small
  • Juice of 3 lemons
  • 3 Tbsp extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste


Cook the bulgur according to package instructions. Allow to cool.

In a large bowl, mix the parsley, green onions and tomatoes. Toss with lemon juice, olive oil, salt and pepper. Add bulgur and mix well.

Refrigerate for at least 30 minutes, or up to three days. Serve with falafel, or as a cool summer picnic dish.

Too many green leafy things for the Assistant's liking.

Too many green leafy things for the Assistant’s liking.


The Tiny Kitchen Assistant was ambivalent. “I like the lemon and the olive oil and the tomatoes. The rest of it… not as much.”

Because we had way more than any three people could possibly eat, The Husband took the whole spread — falafel and all — to work to share with the coworkers. He was surprised that his Persian coworker identified this salad immediately.

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3 Responses

  1. Lisa Y says:

    I used to host an Easter potluck for all of my friends and one who was from Lebanon would always bring this. After the first year I started fervently hoping no one else would eat any because Lena used to let me keep the leftovers. Fresh tabouli is great, but leftover tabouli is even better! The taste intensifies or something in the fridge! Now I’m going to have to try making some!

  2. Alisa says:

    Lisa, I’ve found that the citrus tang tends to lose its bite over time. I’d freshen it up with a touch more lemon and maybe a drizzle of olive oil just to perk up the leftovers.

  3. Alisa says:

    Lisa, I just discovered that if you’re out of bulgur, too lazy to go to the store, and need to root through your stash of pantry grains, you can replace the bulgur with barley. I’ve also read that brown rice works well, too.

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