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Tabouli Salad Recipe

Author: Kelly the Kitchen Kop


  • 1 cup bulgur/cracked wheat preferably sprouted OR organic quinoa
  • 1 1/3 cup fresh lemon juice about 5 lemons OR some good balsamic vinegar
  • 3 bunches of scallions finely chopped (instead I use about 4 pieces of green onion)
  • 1 1/2 cup chopped parsley about 1 bunch
  • Optional: chopped fresh mint if you have it
  • 5 large ripe tomatoes cored and chopped
  • 1/3 cup olive oil
  • Sea salt
  • Optional: Chicken


  • Put bulgur into a large glass bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover, set aside at room temperature until most of the liquid has been absorbed and bulgur is tender, about 2 hours. (If it’s sprouted, I skip this step and add enough lemon juice to my taste – I like a lot.  Then just add the rest of the ingredients.)
  • Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a clean large glass bowl and add scallions, parsley, tomatoes, olive oil, and another 1/8 cup lemon juice. Season with Sea salt and toss well.