All Recipes


  • Meal


  • Cusine

    Middle Eastern


2 cups vegetable stock , chicken stock or water

1 teaspoon salt

2 cups bulgur wheat

1/2 cup extra virgin olive oil

Zest and juice from 2 lemons

5-6 Roma or plum tomatoes, seeded and chopped

2 scallions, chopped, including the greens

2-3 cups parsley, chopped

1 cup fresh mint leaves, chopped


Cook the bulgur: Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour. Combine bulgur with remaining ingredients: In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine. Let sit 30 minutes: Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.