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Yield: 4 people
Prep Time:
5 mins
Total Time:
1 hr
Honestly, I am getting hungry just thinking about this Tabbouleh salad again!
Print Recipe
5 from 1 vote


  • 1 cup pre-soaked bulgur
  • 1 cup cherry tomatoes — seeded and halved
  • 1 cucumber — peeled, seedless and fine dice
  • ¾ cup chopped parsley
  • ¼ tsp chopped fresh mint
  • 2 finely minced scallions
  • 2 tbsp extra-virgin olive oil
  • Juice of ½ lemon
  • ¼ tsp black pepper
  • Salt


  1. How to prepare pre-soak Bulgur.
  2. Place ½ cup Bulgur in a heatproof bowl. Pour 1-cup boiling water and let stand for about 1 hour. After one hour you will have 1 cup pre-soaked bulgur.

For the Salad

  1. Combining in a salad bowl presoaked bulgur with the remaining ingredients, including olive oil and fresh lemon juice.
  2. Then toss well and adjust the seasoning if you think it is necessary.
Course: Salad
Cuisine: Arabic
Keyword: lunch, salads, vegan, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 139, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 157mg, Potassium: 403mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 3g, Protein: 3g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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