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Home ► Recipes ► Middle Eastern

Tabbouleh (Parsley & Bulgar Salad)

Updated: 06.22.25 | Marc Matsumoto | 74 Comments

4.50 from 22 votes
My tabbouleh recipe takes the classic parsley and bulgar salad and layers in fragrant lemon zest, ripe tomatoes, and a tangy dressing, creating a dish that’s a refreshing contrast of tastes, textures, and colors.
Recipe
A towering mound of parsley-forward tabbouleh sits center-stage on a white dish, each jewel-toned tomato and cucumber piece catching the light.

Tabbouleh is a Lebanese parsley and bulgur salad that's traditionally served as part of a mezze, offering a bright counterpoint to rich, creamy dips and braised dishes. During my time cooking in the Middle East, I had the privilege of learning this dish from the Lebanese and Syrian chefs I worked with, who emphasized that authentic tabbouleh is a parsley salad, lightly flecked with fine bulgur, not the other way around. Ripe tomatoes add bursts of juicy sweetness, while a lemony olive oil dressing soaks into the grains for a bright, balanced finish. Although cucumber isn't a traditional ingredient, I like to add a small amount for its refreshing crunch. Over the years, I've made this Tabbouleh recipe my own, and these small techniques make this version shine.

Jump to:
  • Why This Recipe Works
  • Tabbouleh Pronunciation
  • Ingredients
  • How to Make Tabbouleh
  • Serve This With
  • 📖 Recipe
  • Comments

Why This Recipe Works

  • Bulgur soaked in dressing: Unlike cracked wheat, bulgar has been cooked before drying, so there's no need to boil it. I like to rehydrate the bulgur directly in the dressing, which infuses the cracked grain with a citrusy flavor while retaining a nice, firm texture.
  • Mostly parsley: Think of tabbouleh as a parsley salad with some bulgar added for texture.
  • Balance of textures: I like complementing my tabbouleh salad with juicy tomatoes, crisp red onions, and crunchy cucumbers for a contrast of texture and colors.

Tabbouleh Pronunciation

In Levantine Arabic, تبّولة (/tɐˈbbuːle/ ) is pronounced ta-bboo-leh. Start with a light "t," then hold the double "b" for an extra beat to stress the geminated consonant. Let the middle vowel stretch into a long "oo," like in "food," and end with a soft, relaxed "leh," where the final "e" is quick, like the "e" in "let."

Ingredients

  • Bulgur Wheat — Bulgur is wheat that's been cooked and dried before being cracked into small pieces. Use fine or medium grind for the best texture; it should soften without heat, but you may need to adjust the soaking time depending on the coarseness of your bulgur. Cooked quinoa, cracked wheat, and cous cous are all common substitutes that will work.
  • Parsley — Flat-leaf parsley works best, but if you can't find it, curly parsley will work as well. Some people also like to add fresh mint leaves.
  • Lebanese Cucumbers — While it's not a traditional ingredient in Lebanese tabbouleh, I like adding cucumbers for their crisp, cool crunch. 
  • Tomatoes — Choose ripe, flavorful ones; they bring juiciness and sweetness to the mix. If tomatoes aren't in season, use cherry tomatoes.
  • Red onion — Adds color, crispness, and a sweet pungent taste. If your onions are too sharp, you can tame them by soaking them in water with a pinch of baking soda for 30 minutes.
  • Lemon — I use both lemon juice and zest for both the bright acidity and citrusy aroma. The acid not only adds zing to the dressing but also softens the bulgur as it marinates.
  • Olive Oil — Acts as the fat to balance the acidity of the lemon while giving the dressing body so it can coat all of the ingredients and keep the salad from getting watery.
  • Salt and Black Pepper — I prefer to keep the seasonings simple for this parsley salad.

How to Make Tabbouleh

To make the dressing for this parsley and bulgar salad, whisk together the lemon zest, lemon juice, olive oil, salt, and black pepper in a mixing bowl. Add the cracked bulgur directly into this dressing and let it soak for 1–2 hours (it may take longer if your bulgur is cracked into larger pieces). This technique skips cooking and allows the bulgur to slowly hydrate while soaking up all that bright, tangy flavor.

While the bulgur soaks, prepare the other ingredients. If your red onion tastes particularly strong, dice it and soak it in cold water with a pinch of baking soda for 30 minutes. This simple step neutralizes the volatile sulfur compounds that can make raw onion harsh.

Next, wash and dry your parsley thoroughly—it's essential that it's bone-dry, or you'll end up with a watery salad. Roll the leaves tightly like a cigar and slice them thin, then chop crosswise so the pieces are fine but not mush. This helps the parsley mix evenly and feel tender in each bite.

Once the bulgur is ready, toss it with the chopped tomatoes, cucumbers, parsley, and onion. Let the tabbouleh sit for 15–30 minutes for the flavors to meld, or refrigerate it overnight to allow the flavors to fully develop.

An overhead view of tabbouleh spread across a white platter showcases a lush mosaic of parsley, bulgur, diced tomato, and cucumber ready for serving.

Serve This With

Round out a mezze platter by pairing this parsley and bulgur salad with a few more bold, vibrant sides. Labneh, a creamy yogurt cheese, offers a tangy counterpoint to the salad's herbaceous notes. My Walnut and Pepper Muhammara adds a delightfully sweet and smoky dimension, while Eggplant Mutabbal provides richness, layering silky roasted eggplant with nutty tahini. Loubieh bi Zeit braises green beans slowly in olive oil until tender, mellow, and deeply savory. For a hearty main, Egyptian Molokhia delivers a robustly savory green stew with roasted chicken and rice, which balances perfectly against the salad's brightness. Whatever you do, be sure to prepare plenty of fluffy pita to scoop up all these delightful flavors.

📖 Recipe

Mounded high on a scalloped plate, the parsley and bulgur salad reveals pops of ruby tomato, pale cucumber, and flecks of onion against the vivid green herbs.

Tabbouleh (Parsley & Bulgar Salad)

4.50 from 22 votes
Print Pin
Prep Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Yield 4 people

Equipment

Large Glass Bowl
Large Glass Bowl

Units

Ingredients 

  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ¼ teaspoon ground black pepper (coarsely ground)
  • 1 teaspoon salt
  • ¼ cup cracked bulgur
  • ½ red onion (finely diced)
  • 140 grams flat-leaf parsley
  • 140 grams Lebanese cucumbers (~2 cucumbers, cubed)
  • 225 grams tomatoes (~2 tomatoes, cubed)

Instructions

  • Whisk 1 teaspoon lemon zest, ¼ cup lemon juice, ¼ cup olive oil, ¼ teaspoon ground black pepper and 1 teaspoon salt together in a small bowl, then add ¼ cup cracked bulgur. Let this soak for 1 to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
  • If the raw onion is too strong for your tastes, chop and soak ½ red onion in cold water with a pinch of baking soda for 30 minutes. Drain and dry thoroughly with paper towels before using them in the salad.
  • Wash 140 grams flat-leaf parsley, then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
  • Add the parsley to a large bowl along with 140 grams Lebanese cucumbers, 225 grams tomatoes, and the onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld, and it tastes even better.
    A glass bowl brims with neat quadrants of chopped parsley, juicy tomato, cool cucumber, minced red onion, and a generous mound of fluffy bulgur, poised to be tossed into vibrant tabbouleh.
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Nutrition Facts

Calories • 187kcalCarbohydrates • 15gProtein • 3gFat • 14gSaturated Fat • 2gPolyunsaturated Fat • 2gMonounsaturated Fat • 10gSodium • 607mgPotassium • 454mgFiber • 4gSugar • 3gVitamin A • 3457IUVitamin C • 63mgCalcium • 68mgIron • 3mg

Comments

    4.50 from 22 votes (20 ratings without comment)

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    Recipe Rating




  1. Chieko says

    July 23, 2024 at 2:03 pm

    A very long time ago when it was difficult to find bulgur wheat, my friend's Lebanese mother showed me how to hydrate it with cold water rather than hot and to not use wheat germ which was a popular substitute back then for tabouli. So I just put some in a jar and it started absorbing the water right away. This is a somewhat coarse bulgur. It's swelling as I watch it. I'm actually experimenting and it's rather fascinating to watch it. Since I started typing, it's absorbed 2 x as much liquid. Btw, Mrs Nelson always used a lot of tomatoes in her tabouli.

    Reply
    • Marc Matsumoto says

      July 23, 2024 at 10:53 pm

      Thanks for sharing, that sounds like fun!

      Reply
      • Chieko says

        July 24, 2024 at 7:17 pm

        Hi, Marc. Normally I comment on Japanese food but I just had to share with you. The bulgur kept absorbing water until it had expanded 4x. It was in a tightly lidded jar and it was to the top so it couldn't grow any further. There was no excess liquid to drain out. I took some and added some chocolate protein shake to it for breakfast and it absorbed that too and the flavor. It took about 6 hours for the initial process. I've frozen the rest. I started with about 1/2 cup dry and ended up with c. 2.5 cups hydrated. I wish knew about this in college. It would have been way better than ramen.

        Reply
      • Chieko says

        July 24, 2024 at 7:24 pm

        Btw, try making this with cilantro. So you don't upset the "purists", just call it a cilantro and bulgur salad. Add some serrano peppers and have fun with it. 🙂

        Reply
    • Emily says

      January 02, 2025 at 6:37 am

      5 stars
      We absolutely love this recipe, and any time I bring it to a pitch-in or for guests, they love the fresh flavours. I use at least half as much salt or even a quarter as much. I soak the cracked bulgar for 2 hours in the lemon/oil dressing, and it's soft. If I don't have Lebanese cucumbers, I use regular ones but slice out the seeds. I've also made it without cucumbers. The other day, I didn't have a lemon, so used a lime, and it still tasted good.

      Reply
  2. Kaitlin says

    January 04, 2023 at 11:41 am

    dumb question but we drain bulgar and onion before adding them right?

    Reply
    • Marc Matsumoto says

      January 04, 2023 at 12:08 pm

      Hi Kaitlin, it's not a dumb question at all. The bulgur is soaked in the dressing, so there's no need to drain it. As for the onion, if you soak it in water, you'll want to drain it well so your salad doesn't get watery.

      Reply
  3. Sherry says

    May 31, 2022 at 8:33 pm

    5 stars
    Made this tonight and oh so yummy! Soaking grain in the sauce makes a big difference. I did soak for about 4 hours and bulgur was still quite firm but so tasty. Served the following day, very good. The bulgur I could find in Canada didn't say cracked, so maybe that makes a difference. I have made this salad a few times in the past and this is by far the BEST! Might make a difference the type of bulgur so keep that in mind. Thanks for sharing, great recipe!!

    Reply
    • Marc Matsumoto says

      June 01, 2022 at 10:40 am

      Hi Sherry, I'm happy to hear your enjoyed it! If it was cracked the bulgur would be about the size of uncooked couscous. If it was whole it will look more like rice and would definitely take longer to soak. I'm glad you found a soaking time that worked. Thank you for taking the time to let us know how it went!

      Reply
  4. Patricia says

    June 23, 2019 at 3:37 am

    Can line nuts be substituted for cucumbers?

    Reply
    • Marc Matsumoto says

      June 23, 2019 at 10:50 am

      Hi Patricia, I'm not sure what a line nut is, but you don't have to add cucumbers to this if you don't want to. Traditional tabbouleh typically does not include it.

      Reply
  5. Alisa Troyan says

    March 17, 2016 at 4:44 pm

    The bulgur did not become soft in 2 hours :'-(

    Reply
  6. Zahra says

    November 20, 2015 at 7:56 am

    This it NOT Mediterranean !!!!!!
    It's Arabic/ Middle eastern salad. Get the facts right please. (You don't add cucumber in a tabouleh)

    Reply
  7. Arabian girl says

    November 10, 2015 at 3:57 pm

    Nice but you don't add cucumber in tabouleh ... And you add chopped mint normally

    Reply
  8. Adrian232 says

    August 01, 2015 at 1:49 am

    Why did you have to mention parsley as "loaded with anti-oxidants and is even purported to slow the growth of tumors"? I was all about this recipe until then. You don't need to spread junk science just to convince me to use parsley. I'm not eating it to cure my damned cancer, nor would I go to a salad for that purpose. That's what actual medicine is for.

    Reply
  9. Karina Dendani says

    June 23, 2015 at 6:14 pm

    I just made this recipe. I loved it! It tasted very lemon which I loved. I bought the wheat bulgur at an arabic store. It softened in an hour. Thank you so much for posting it. Indeed was a lot better to soak the bulgur on the dressing than boil it. I have made it both ways and this by far was delicious!

    Reply
  10. Marc Matsumoto says

    April 16, 2015 at 3:28 pm

    Hi Cheryl, sorry to hear it didn't work out for you. There have been a couple people who have had this problem, and I'm not really sure what's going on. It's most likely that we're using different types of bulgur. As for your leftovers, if you still have them around try them now. The extra time should have made the bulgur softer.

    Reply
  11. Cheryl Malik says

    April 16, 2015 at 12:56 am

    Ok, so disrespectful snapping about "real tabbouleh" and "culture" aside, I have to say I liked the flavor (and also added some totally blasphemous cucumbers and onions to bulk it up) but my cracked bulgur did not soften at ALL and made the tabbouleh basically inedible. Luckily there was very little bulgur in the recipe so I could eat my portion but did not want to save the leftovers. Next time I'll steep the bulgur like I've always done in the past

    Reply
  12. Susan Thompson says

    March 29, 2015 at 10:24 pm

    While this more or less follows traditional tabbouleh recipes, and is not bad, there is in fact no place for cucumbers in real Lebanese taboouleh. Their flavor is far too strong and overpowering, and is too much its own flavor and does not harmonize with the other ingredients. Leave it out.

    Reply
  13. Jessica Hudson says

    March 07, 2015 at 6:08 pm

    I absolutely love tabouleh with cucumber! It is really good in a grilled chicken wrap with ranch dressing! I ate it all the time while I was pregnant, but can't find it anywhere, so I'll be making this very soon! Btw,very classy with your comments to the ignorance in this world!

    Reply
  14. Marc Matsumoto says

    March 02, 2015 at 12:20 am

    Hi Don, my fault for not being more specific but did you by any chance use whole bulgur? Bulgur for Tabouleh needs to be "cracked" (it's crushed into very small pieces) otherwise it will not soften.

    Reply
  15. Don says

    March 01, 2015 at 10:55 pm

    It has been two hours and the Bulgur is still like pebbles.

    Reply
  16. Rita says

    February 06, 2015 at 2:52 pm

    Fresh Thyme or Oregano (the one with tinny leaves) goes great with tabbouleh, totally becomes something else 😉

    Reply
  17. Juani says

    February 01, 2015 at 4:02 pm

    Marc,

    First, I think your response(s) to Nina were brilliant.

    Second, this recipe is so wonderful! I made it exactly to your measurements, and it was the best TABOULEH I have ever had. The flavors were fresh and vibrant. I was planning on saving some for tomorrow, but it was so good, that I ate the whole batch today. Thank you so much for providing this healthy and flavorful recipe. I have already passed it on to several people, and it certainly will be in my weekly rotation of favorite, healthy meals.

    Kind regards
    Juani

    Reply
  18. Spice Girl says

    October 13, 2014 at 12:51 pm

    I was inspired by this recipe and just made Tabouleh today for dinner. I added carrot, but all ingredients are very finely chopped. It tastes yummy too. I love the idea of making up my own recipe from the original. Thanks for this easy and yummy recipe 🙂

    Reply
  19. chez us says

    September 03, 2014 at 3:00 am

    I love this recipe, and I always add cucumber as well as I feel it gives the recipe a bit of "freshness"

    Reply
  20. Yvonne says

    September 03, 2014 at 2:01 am

    I think your recipe is wonderful and looks gorgeous- I would definitely love to try it and think it's wonderful that you've got your own take on 'traditional' dishes, which just about every family does in every part of the world.

    Reply
  21. Nelson Castellanos says

    July 31, 2014 at 9:44 pm

    I love your ideas you like mine, I love this world!! Thanks!

    Reply
  22. Marc Matsumoto says

    July 31, 2014 at 9:34 pm

    Hi Nelson, glad to hear you enjoyed it! Love the idea of having it for breakfast with poached eggs!

    Reply
  23. Nelson Castellanos says

    July 31, 2014 at 8:46 pm

    I made it today and it was excellent. Also, I just added yellow pepper and garlic to see what would happen and it didn't do much difference but it brought up some different spice in it, a good kick. Next time, I will add a chili just to strength it. This recipe is Brilliant I can eat it every day and in the morning with poach eggs would be just fab!!! Thx

    Reply
  24. Karen Vaughn-Davis says

    July 07, 2014 at 7:14 pm

    I have always had Mint in my tabouleh, I am going to add brown rice, quinoa, and chia seeds for my grains and wheat grass and mint for my herbs, as I am always looking for Wheat substitutes and trying to come up with some thing I can use quinoa in.

    Reply
  25. Marc Matsumoto says

    June 25, 2014 at 12:05 pm

    Glad to hear you're enjoying the site:-) I add mint sometimes too. Thanks for sharing the spices you add!

    Reply
  26. rafaela says

    June 25, 2014 at 11:07 am

    I love taboule, and you are so right about the bulgur! also, here in Spain they always use Cous cous instead of bulgur, also the proportion is never good, being the vegetables a 20% of the ingredientes.
    In myy taboule I also add some fresh cilantro, and a bit of mint. Also a mix or spices (cardamom, cumin, clove, cinnamon, nutmeg,etc)
    I just found your web site, and I already love it! thank you for your work!!!

    Reply
  27. Marc Matsumoto says

    May 30, 2014 at 7:16 am

    Thanks Rose! There seems to be a debate over whether eating quinoa raw is a good idea or not. Have a look on Google and decide for yourself whether it's the right choice for you.

    Reply
  28. rose says

    May 30, 2014 at 2:25 am

    LOVE this recipe!!!
    Thanks for sharing.
    I would like to try this with quinoa and I was wondering if I can follow the same method or would you recommend I cook the quinoa?

    Reply
  29. Lizper says

    October 10, 2013 at 6:02 am

    Just made it and added some red raddish. It's more than perfect! Kudos to you chef! 🙂

    Reply
  30. Kendra says

    May 03, 2013 at 7:36 pm

    I've made this twice so far & it's a favorite for bbq's & picnic! Yummy!

    Reply
  31. Kendra says

    May 03, 2013 at 3:36 pm

    I've made this twice so far & it's a favorite for bbq's & picnic! Yummy!

    Reply
  32. Ted says

    May 03, 2013 at 8:38 am

    It is particularly delicious to use quinoa instead of bulgar.

    Reply
  33. Elvis says

    March 10, 2013 at 1:37 am

    THE King of salads in my proud opinion. PS It must be flat leaf parsley

    Reply
  34. Pauline says

    February 10, 2013 at 12:11 am

    I used couscous and it worked out great!

    Reply
  35. Marilia says

    December 20, 2012 at 9:19 am

    Use Quinoa instead of bulgar wheat and cilantro instead of parsley. Lots of lemon juice too!!!!

    Reply
    • Kathleen says

      January 12, 2019 at 10:13 pm

      Do you cook the quinoa first and then cool and use in the recipe?

      Reply
      • Marc Matsumoto says

        January 13, 2019 at 3:09 pm

        Hi Kathleen, if you're going to use quinoa for this, you'll want to cook it first.

        Reply
  36. sandra says

    November 19, 2012 at 9:52 pm

    that looks good

    Reply
  37. mother says

    September 30, 2012 at 9:50 pm

    very yum! worked well 🙂 everyone loves it

    Reply
  38. jennifer says

    August 12, 2012 at 3:58 am

    can i use couscous instead of bulgur?

    Reply
    • Race says

      July 28, 2021 at 6:27 am

      LOL
      Use anything you want.

      Reply
  39. jgg says

    July 21, 2012 at 12:25 pm

    the recipie which we eat a lot in the middle east, is very good, though I add finely chopped nana (certain mint leaves) which add perfect flavour. I also use green onions instead of soaking red onions and remove the sour seeds of the tomatoes in advance. I realy like a lot of your recipies and the decorated food is photographed aestheticly

    Reply
  40. jgg says

    July 21, 2012 at 8:25 am

    the recipie which we eat a lot in the middle east, is very good, though I add finely chopped nana (certain mint leaves) which add perfect flavour. I also use green onions instead of soaking red onions and remove the sour seeds of the tomatoes in advance. I realy like a lot of your recipies and the decorated food is photographed aestheticly

    Reply
  41. Magda Schmidt says

    July 04, 2012 at 5:19 pm

    Tried it the other day but without the cucumber because didn't have one. Still, turned out DELICIOUS!

    Reply
  42. Magda Schmidt says

    July 04, 2012 at 1:19 pm

    Tried it the other day but without the cucumber because didn't have one. Still, turned out DELICIOUS!

    Reply
  43. Andrea says

    May 04, 2012 at 12:39 am

    Thank you for posting this!! I once tried this salad at wholefoods and I have a ton of extra fresh parley right now but I could not, for the love of me remember what it was called! This is it! I am going to make it right now! Thank you!! Beautiful pictures by the way!!

    Reply
  44. Tam says

    April 18, 2012 at 3:03 am

    Thanks for the recipe- irresistible salad!  Only thing was my bulgur wheat seemed to need overnight soaking in the dressing to fully plumb up. Other than that- it was so simple and delicious!

    Reply
  45. Tam says

    April 17, 2012 at 11:03 pm

    Thanks for the recipe- irresistible salad!  Only thing was my bulgur wheat seemed to need overnight soaking in the dressing to fully plumb up. Other than that- it was so simple and delicious!

    Reply
  46. Marilia says

    April 12, 2012 at 9:49 am

    Its is so good, green and tasty. Love to taste it now.

    Reply
  47. Viviane Bauquet Farre says

    April 11, 2012 at 12:40 pm

    Absolutely stunning. The vibrancy and freshness of the ingredients really 'pops' in your food photography and presentation. The fresh herbs are what make tabouleh so irresistible...

    Reply
  48. Viviane Bauquet Farre says

    April 11, 2012 at 8:40 am

    Absolutely stunning. The vibrancy and freshness of the ingredients really 'pops' in your food photography and presentation. The fresh herbs are what make tabouleh so irresistible...

    Reply
  49. Marc Matsumoto says

    April 08, 2012 at 3:29 pm

    Yep, it's not traditional, but I like the added texture the cucumber adds.

    Reply
  50. OG says

    April 08, 2012 at 1:42 pm

    Bulgur salad is also really nice with a little pomegranate syrup.

    Reply
  51. syuval says

    April 08, 2012 at 11:59 am

    My version has parsley, coriander, mint leaves (just a little bit) and scallions (all chopped). Also, I chop the cucumber and tomato into very small cubes - the more it resembles the wheat's size, the better...

    Reply
  52. OG says

    April 08, 2012 at 9:42 am

    Bulgur salad is also really nice with a little pomegranate syrup.

    Reply
  53. DenaTBray says

    April 08, 2012 at 8:08 am

    This looks fresh and delicious. It exudes spring time! My family will be eating your Tabouleh this week.

    Reply
  54. Faye Levy says

    April 08, 2012 at 6:57 am

    In our area (southern California) the Lebanese cucumbers are called Persian cucumbers.  They are so delicious!  

    Reply
  55. Zdenek Farana says

    April 08, 2012 at 5:44 am

    I'm surprised by the use of cucumber. I can't recall that I've ever tasted tabbouleh with cucumber.

    Reply
  56. Marc Matsumoto says

    April 08, 2012 at 3:02 am

    Tabouleh is great with mint, but I didn't have any on hand the the day I made this. 

    Reply
  57. Faye Levy says

    April 08, 2012 at 2:57 am

    In our area (southern California) the Lebanese cucumbers are called Persian cucumbers.  They are so delicious!

    Reply
  58. Catslave says

    April 08, 2012 at 12:54 am

    Looks wonderful. No mint?

    Reply
  59. Becca @ Amuse Your Bouche says

    April 07, 2012 at 10:37 pm

    Looks like the perfect recipe to try next time the sun is shining!

    Reply
  60. Catslave says

    April 07, 2012 at 8:54 pm

    Looks wonderful. No mint?

    Reply
  61. lo says

    April 07, 2012 at 8:13 pm

    Finally! A tabouleh recipe that gives parsley its due!  So many rely too heavily on the bulgar aspect.  Been craving green myself, so this may just end up on our table sometime soon.

    Reply
  62. Marilia says

    April 07, 2012 at 7:07 pm

    I've never made  tablouleh, and so appreciate all of your great tips.  The colors are so rich and beautiful.  Once our tomatoes are fruit-bearing, I really want to make this. It's a nice switch for a meatless light meal.  I can do this!

    Reply
  63. Becca @ Amuse Your Bouche says

    April 07, 2012 at 6:37 pm

    Looks like the perfect recipe to try next time the sun is shining!

    Reply
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