Lebanese Tabbouleh Salad with Fresh Parsley and Bulgur

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and vibrant salad combining finely chopped parsley, bulgur, tomatoes, and fresh mint with a zesty lemon-olive oil dressing. This Middle Eastern salad recipe (vegan), ready in about 25 minutes, pairs fine bulgur wheat, boiling water, and fresh parsley into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 4 Middle Eastern cuisine 180 cal/serving

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Ingredients

1/2 cup fine bulgur wheat
1 cup boiling water
2 cups fresh parsley, finely chopped
2 medium tomatoes, diced
4 green onions, thinly sliced
1/2 cup fresh mint leaves, finely chopped
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Place 1/2 cup fine bulgur wheat in a heatproof bowl and pour 1 cup boiling water over it. Cover tightly with a plate or plastic wrap and let soak for 20 minutes until the bulgur is tender. Drain any excess water by pressing through a fine mesh sieve.
Step 2: In a large mixing bowl, combine the soaked bulgur, 2 cups finely chopped fresh parsley, 2 medium diced tomatoes, 4 thinly sliced green onions, and 1/2 cup finely chopped fresh mint leaves. Toss gently to mix.
Step 3: In a small bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 4: Pour the dressing over the salad and toss well to coat all ingredients. Adjust seasoning to taste and serve chilled or at room temperature as a bright side dish.