Dairy FreeMeatlessRecipes



There’s something about a good tabouli salad that I really enjoy. I like it in its traditional form: light on the bulgur and heavy on the veggies and herbs.

There are hundreds of great recipes out there, but this one is probably my favorite. It includes cucumber, which I like in my tabouli, and seems to have good proportions. Here is my adaptation:



  • 1/2 cup bulgur (see notes on preparation below)
  • 4 firm tomatoes, chopped (Roma work well, but I used something else)
  • 1 cucumber, chopped
  • 2 bunches parsley (remove thick stems and chop)
  • 12-15 fresh mint leaves (remove stems and chop)
  • 4 green onions, chopped
  • 4 Tablespoons fresh squeezed lemon juice
  • 4 Tablespoons olive oil


  • Prepare the bulgur. Very fine bulgur is ideal (follow directions for preparation on package), but I usually can only find the medium-coarse variety. I measured out half a cup then followed the cooking directions on the package (2 parts water to one part bulgur, bring to boil then simmer until all water is absorbed – about 10 minutes). Set this aside to cool while you prep the veggies.
  • The finer you chop everything, the better the outcome (so keep that in mind). With a 15 month old running around the house and playing in the kitchen I just chopped them quickly.
  • Chop the tomatoes first and place them in a strainer so the juice will drain off.
  • Mix the tomatoes, cucumber, parsley, mint, and onions in a bowl.

  • Once the bulgur is room temperature (or close), mix it in with the veggies.
  • Mix the equal parts olive oil and fresh squeezed lemon juice and pour it over the salad. Mix well and salt to taste.
  • Let the salad sit for at least 30 minutes so the flavors will combine.


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