Bowl of parsley-and-bulgur tabouleh surrounded by ripe tomato wedges on a vintage floral tablecloth.

Tabouleh (Bulgur-Parsley Salad)

Name: Tabouleh (Bulgur-Parsley Salad)
Prep time: 15 min
Cook time: 5 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup fine or medium-grind bulgur; 1 ½ cups water; ½ teaspoon garlic; ½ cup fresh mint leaves; 1 ½ cups Italian parsley; 1 teaspoon salt; ½ teaspoon black pepper; ⅓ cup olive oil; ⅓ cup fresh lemon juice; 1 large ripe tomato

Tabouleh should taste like a handful of finely chopped parsley, with the grains in a supporting role. Lemon wakes it up, while the bulgur adds just enough chew to carry the herbs.

By Betty Lou Gardner1 hrUpdated 2026-08-25

This Tabouleh is bright, refreshing, and packed with fresh herbs, tender bulgur, olive oil, and lemon juice in every bite! Light enough for warm-weather meals yet flavorful enough to stand alongside grilled meats and hearty dishes, it’s a simple salad that lets a handful of fresh ingredients do all the work.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I chop the parsley finer than almost anything else because it really is the whole point of the salad. The bulgur still has a little chew when it’s ready. I taste it once before serving and usually squeeze in a little more lemon anyway. This is one of the few salads that disappears faster when the weather gets hotter.