Tangy Tabbouleh Salad with Fresh Parsley and Bulgur

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 Lebanese salad made with finely chopped parsley, bulgur, and a bright lemon-olive oil dressing. This Middle Eastern-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs fine bulgur wheat, boiling water, fresh flat-leaf parsley, finely chopped 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 160 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 160 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1/2 cup fine bulgur wheat
3/4 cup boiling water
2 cups packed fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
2 medium ripe tomatoes, diced
1 medium cucumber, diced
3 stalks green onions, thinly sliced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp salt
1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Place 1/2 cup fine bulgur wheat in a bowl and pour 3/4 cup boiling water over it. Cover and let soak for 15 minutes until softened, then drain any excess water by pressing bulgur through a fine sieve.
Step 2: In a large mixing bowl, combine 2 cups finely chopped fresh flat-leaf parsley, 1/2 cup finely chopped fresh mint leaves, 2 diced medium ripe tomatoes, 1 diced medium cucumber, and 3 thinly sliced green onions.
Step 3: Add the soaked bulgur wheat to the bowl with vegetables. Pour over 1/4 cup fresh lemon juice and 1/4 cup extra virgin olive oil. Season with 1 tsp salt and 1/4 tsp black pepper.
Step 4: Toss gently but thoroughly to combine all ingredients and coat evenly with dressing. Let the tabbouleh rest for 10 minutes at room temperature before serving to allow flavors to meld.