Easy Tabouli Salad

I love this salad, I make it a lot in the summer when I have tons of fresh herbs in my garden. I get in the mood for falafel and just have to have this salad with it along with freshly made hummus.

If you don’t like mint, use cilantro or dill. I think dill lends a nice fresh taste to salads like potato and macaroni, so why not tabouli? Lemon balm is also a nice herb to try in this or any salad.

Celery is not authentic, but lends a nice crunch. Dressed simply with olive oil and lemon juice, this salad couldn’t be healthier!

The amount of herbs you use is entirely up to you. I like it with more whole grain, and the herbs minces really finely. A food processor does a better job than a knife, for me anyway. Authentically, this salad is more herb than bulger, but it’s a matter of taste.


Easy Tabouli Salad

Course Appetizer/Starter, Barbecue, Lunch, Mezze, Side Dish, World Recipes
Cuisine Middle Eastern


  • 1 cup Boiling water 
  • 1 cup Bulger
  • 1 cup Minced fresh parsley leaves
  • 1/2 cup Minced fresh mint leaves
  • 1/2 cup Finely chopped yellow onion
  • 3 Tomatoes, diced
  • 1 Cucumbers, seeded and diced
  • 3 tbsp olive oil
  • 2 tbsp Lemon juice, or to taste
  • 1 tsp salt
  • Black Pepper To taste


  • In a large mixing bowl, pour the boiling water over the bulger wheat and cover with plastic wrap, let stand about 20 minutes until wheat is tender and water is absorbed.
  • Add the chopped herbs and vegetables and toss to mix. Add the oil, lemon juice, salt and pepper. Mix well. Refrigerate for 1 hour. Serve and enjoy.
Keyword bulger wheat, herbs, middle eastern, Onions, parsley, Tomatoes, vegan, vegetarian

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