• 1/2 cup fine bulgur wheat
  • 4 firm Roma tomatoes, very finely chopped
  • 1 cucumber, very finely chopped
  • 2 bunches parsley, part of the stems removed, washed and dried, very finely chopped
  • 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
  • 4 green onions, white and green parts, very finely chopped
  • salt
  • 3-4 tbsp lime juice, or lemon juice depending on preference
  • 3-4 tbsp EVOO
  • romaine lettuce leaves to serve (optional)


  1. Wash the bulgur wheat and soak in water foe 5 to 7 minutes. Drain very well. Set aside.
  2. Very finely chop the vegetables, herbs, and green onions. Be sure to place the tomatoes in a colander to drain excess juice.
  3. Place the chopped vegetables, herbs, and green onions in a mixing bowl. Add the bulgur and season with salt. Mix gently.
  4. Add the lime juice and EVOO and mix again.
  5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, actings as wraps or boats for the tabouli.

Original recipe from

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