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 developed and reviewed.

A refreshing and vibrant salad combining finely chopped parsley, bulgur, tomatoes, and fresh mint with a zesty lemon-olive oil dressing. This Middle Eastern-inspired salad recipe (vegan), ready in about 25 minutes, pairs fine bulgur wheat, boiling water, 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 "Plan a meal with the AI" 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, finely chopped fresh parsley
2 medium, diced tomatoes
4, thinly sliced green onions
1/2 cup, finely chopped fresh mint leaves
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.