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Time: Approximately 30 minutes of active time; 2.5 hours from start to finish.

Serves: 4-6 as a side dish

Inspired by: My love for Mediterranean flavors. I don’t even remember having Tabouli as a child with any of my Armenian relatives, but I have had it made by Lebanese friends. There are so many different variations on this dish. I prefer a nearly equal ratio of parsley to bulgur (many recipes are mainly bulgur and just a little parsley). This is the recipe I’ve refined and ended up with after trying various versions over the years – I love some of the subtle flavor nuances. I also usually add cucumber to give it a bit of crunch.

Ingredients – Salad:

  • 1/2 cup dry bulgur wheat
  • 1 1/2 cups minced parsley (or just use one large bunch of parsley)
  • 1/4 cup minced mint leaves
  • 2 tomatoes, diced
  • 1/2 cup diced persian cucumber (optional)
  • 1/4 cup chopped green onion (optional)

Ingredients – Dressing:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt (kosher if you have it)
  • 1/4 teaspoon cinnamon
  • 1 clove garlic, crushed (optional)
  • Freshly ground black pepper to taste


  • Boil 3-4 cups of water. When it reaches a boil, add the bulgur, remove from heat, and let stand for 45 minutes. Once bulgur is soft, drain excess water and cool to room temperature.
  • Toss bulgur with parsley, mint, tomatoes and optional cucumber and green onions.
  • Separately, whisk the olive oil, lemon juice, salt, pepper, cinnamon and crushed garlic.
  • Pour the dressing over the salad and toss until well coated. If you plan to refrigerate before serving, hold off on putting the tomato in until serving as tomatoes lose flavor in the refrigerator.

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