"Growing up, I knew it was about to be a fun night when my mom and aunts each sat and chopped about 6 heads of parsley each to make a massive bowl of juicy, lemony Tabbouleh. This salad is so healthy, simple, and absolutely delicious. When made right, there are few things that compare to this middle eastern delight."
-- @spiced.nice
Jump to Section
  • Recipe Card
Prep time 30mins
Serves or Makes: 2 people

Recipe Card


  • 3 bunches Italian Parsley
  • 1/3 cup Fine Bulghur (bulghur #1)
  • 5 Green onions, thinly sliced
  • 2 Small tomatoes, very finely diced
  • 2 Lemons, juiced
  • 1/2 cup Olive oil
  • 2 teaspoon Aleppo pepper
  • 3 teaspoon Dried mint
  • Salt to taste


  • Step 1

    Put the bulghur in a large bowl, cover it with 2 tbsp of water so that it soaks and doubles in size. I like to soak it with a mix of lemon juice and water so that the bulghur has more of a tang -- both ways work! Let it sit at least 25 minutes.⁣

  • Step 2

    Wash and dry the parsley. Remove the stems, finely chop the parsley, and add it on top of the soaked bulghur.⁣ Chop the green onions and tomatoes as finely as possible (this is the key to a good Tabbouleh. You don’t want any big chunks). Add the green onion and tomato to the parsley and bulghur. ⁣

  • Step 3

    Add lemon juice, olive oil, salt, Aleppo red pepper, and dried mint. Mix well, taste, and adjust seasoning and olive oil to your preference… Enjoy!  

More from @spiced.nice