This Mediterranean staple features fresh greens like parsley, mint, and onions, with bulgur wheat and tomatoes in a tangy dressing.



Prep time:

15 minutes

Total Time:

2 hours

Good For:



About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this is one such recipe! Special thanks to Bonnie Fakhri for sharing one of her favorite Mediterranean sides. The note below is from her too.

I love Mediterranean food and this is one of the staples found throughout the region.  It is best described as a parsley salad and I find it adds a bright, fresh taste to any meal.  The key is not to cook the bulgur wheat but rather to marinate it in the dressing so that every bite you take is full of flavor.



  • ½ cup fresh lemon juice (~2 large lemons)
  • ½ cup extra virgin olive oil
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ cup uncooked bulgur wheat
  • 1 ½ -2 cups finely chopped parsley (one-two bunches)
  • ½ cup finely chopped mint
  • 4 firm roma tomatoes (seeded)
  • ½ English cucumber
    1. Combine first 4 ingredients to make the dressing.
    2. Soak the bulgur wheat in the dressing for at least 2 hours (the longer the better, it needs to be soft, I often let it marinate for 6-8 hours of even overnight). The bulgur should absorb most of the dressing.
    3. Finely chop the herbs and vegetables.
    4. Add the herbs and veggies with the soaked wheat and dressing mixture.
    5. Stir to fully combine.
    6. Serve as a salad or with pita chips or bread.

    From the Books

    As a staple in the Mediterranean, tabbouleh would have been enjoyed by all the characters in my Biblical fiction worlds.

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