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Tabouleh Recipe

Created by Rancho Mirage HS, Rancho Mirage, CA | Madelyn Perez, 2014-2016 | Edited by Delphine Remy

Yields: 5-6 servings | Total time: 30 minutes

Let’s talk a little trip to Middle-Eastern countries!


  • 3 cups bulgur  
  • 1 cup cherry tomatoes, chopped  
  • 2 cups fresh cucumber, chopped
  • 1 ½ cups fresh parsley, chopped
  • 1 cup scallions, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon salt
  • 1 teaspoon pepper  
  • ½ cup lemon juice
  • ¼ cup olive oil  


  • Add salt to water and bring to a boil. Check ratio water/bulgur on the package. Combine bulgur and boiling water. Let stand for 30 min or until water is absorbed. Do not drain. 
  • Chop all the veggies and the herbs. Add them all to the cooked bulgur. Add the lemon juice and the olive oil and toss well to combine.
  • Check seasoning and refrigerate until ready to serve.
  • This dish is so fresh and healthy. YUMMY!

Mint is so good to cure heartburn, nausea and indigestion! Sip a cup of mint tea when you have an upset stomach!
#eattherainbow! Red in foods means it is full of anti-oxidants that fight aging and protects the heart!
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