Tabbouleh (Parsley & Cracked-Wheat Salad) Recipe

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Tabbouleh (Parsley & Cracked-Wheat Salad)

Servings: six to eight.

It’s important to chop the ingredients by hand; the food processor tends to make mush. Make sure the parsley is washed and dried well. If you’re making this ahead of time, don’t add the lemon juice until just before serving.


1/3 cup fine-grind cracked wheat (also called bulghur)
1 bunch (about 6) scallions, white and light green parts finely chopped
3 cups finely chopped parsley leaves (flat-leaf preferred)
2/3 cup finely chopped fresh mint-leaves
4 medium tomatoes, cored, seeded, and diced
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste


Soak the cracked wheat in warm water for about 30 minutes. Squeeze out the water and put the cracked wheat in a large bowl. Toss the scallions, parsley, and mint with the cracked wheat. Add the tomatoes, drizzle in the olive oil, and toss again. Add the lemon juice, salt, and pepper. Toss again and taste for seasoning.

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