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5 from 8 votes


Middle Eastern salad made mainly from parsley and bulgur. It's healthy, delicious and refreshing!
Author Diana
Servings 4 servings
Prep Time 15 minutes
Total Time 15 minutes


  • 300 grams Fresh parsley leaves
  • 50 grams Fresh mint leaves
  • 50 grams Bulgur wheat
  • 1 Tomato
  • 1 Yellow onion green onion is sometimes added as well
  • 1 Lemon juiced
  • 1 tbsp Olive oil
  • Salt and ground black pepper


  • Wash the bulgur wheat and let the water run clear, then let it soak in the lemon juice for at least 5 minutes, but it's preferred if you leave it for longer until the salad is ready and you can mix in the bulgur. It should double in size and before quite soft.
  • Chop the parsley and mint leaves finely. I usually remove most the stems especially if they're hard, and work with the leaves. Don't skip the mint leaves, as they add a lot of flavour and give that lovely freshness to your salad.
  • Finely dice the tomato and the onion. You could also add a little bit of cucumber if you wish.
  • Place all the ingredients in a large bowl, give it a good mix and stir in the soaked bulgur.
  • Add olive oil, salt and freshly ground black pepper.
  • Taste the salad, and see if you need to add more salt or lemon juice. If it's too dry, add a little bit more of extra virgin olive oil.


If making a quinoa tabbouleh, cook 100 grams of white quinoa and mix it in instead of the bulgur.
This salad stays fresh for up to 2 days if kept in the fridge.


Calories: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Sodium: 51mg | Potassium: 688mg | Fiber: 7g | Sugar: 3g | Vitamin A: 7105IU | Vitamin C: 124.2mg | Calcium: 155mg | Iron: 5.9mg