Lebanese Tabbouleh Salad

Author: Canadian Living

Tamem says, "This recipe is dedicated to my Jamaican-Lebanese mother who took great pleasure in cooking for her family and friends."

  • Portion size 4 servings


  • 1/2 cup bulgur
  • 3 cups chopped tomatoes
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 4 green onions
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 romaine leaves


Place bulgur in fine sieve; rinse several times. Transfer to bowl; cover with 1/2-inch (1 cm) water and let stand for 20 minutes. Drain well.

In large bowl, combine bulgur, tomatoes, parsley, mint and onions; refrigerate for 1 hour. In small bowl, whisk together lemon juice, oil, salt and pepper; add to bulgur mixture and toss to coat. Line serving bowl with lettuce leaves; spoon in bulgar mixture.

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Lebanese Tabbouleh Salad