How to Make Tabouli

Tabouli is a popular dish of Middle Eastern origin. Its main ingredients are parsley and bulgur (a boiled and dried form of wheat). You can purchase it in a box in supermarkets, specialty food stores and markets. Great with hummus, on pita sandwiches and as a dip, making your own is easy and will guarantee lots of it to go around.


  • 1/4 cup bulgur wheat
  • 4 cups parsley (about 3 - 4 bunches parsley), finely chopped
  • 1/2 cup mint, finely chopped
  • 6 spring onions, finely sliced (these are also known as scallions in North American cuisine)
  • 3/4 - 1 cup strained lemon juice, to taste
  • 1/2 cup olive oil, good quality
  • Garlic, crushed (optional)
  • 4 tomatoes, firm and ripe, diced
  • 1 teaspoon salt (optional)
  • 1 teaspoon Black Pepper


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    Wash the parsley under running water to remove any dirt etc. Wash the bulgur to remove any foreign matter. Shake the parsley to remove excess water.
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    Soak the bulgur in water for 20 - 25 minutes in a large bowl. The length of time required for soaking will depend on the size of the grains used. Another method is to put one cup boiling water with a box of bulgur and seasonings from the store and then refrigerate it for at least one hour.
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    Drain the water and squeeze the bulgur in paper towels to remove excess water. Alternatively, use a very fine sieve to remove water. This will not be necessary with the boiling water method.
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    Mix the bulgur in a large bowl with the parsley, mint and spring onions.
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    Add the lemon juice and salt to taste. Note that it is VERY important not to just add these ingredients, but slowly add them so that it is not too salty or has too much lemon juice.
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    The original instructions left out the step about the olive oil; it is VERY important to add just a little oil at a time to taste; adding the full amount listed will probably make it too oily for Western tastes.
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    Add garlic now and stir.
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    Add the tomatoes and lightly toss throughout the salad, so as not to crush them.
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    Serve with either pita bread or whole romaine lettuce leaves.


  • Easy to transport for work or school lunches.
  • Fry the garlic off if you store your tabouli, otherwise it will get stronger and stronger in taste and overpower the dish.
  • Excellent with dips, such as hummus or babaganoush (eggplant).
  • Add to falafel dishes or falafel rolls.

Article Info

Categories: Middle Eastern Cuisine | Salads