​The bright flavor and herbiness of parsley is too often set aside as a plate garnish.  Tabbouleh is a fresh, lemony recipe that highlights the taste of parsley rather than just the look of it.


Quantity Unit Name Link Alternatives
½ cup bulgur wheat
2 cups fresh parsley, minced
1 cup fresh mint, minced
1 small red onion, finely chopped
2 cups tomatoes, seeded and chopped
¼ cup fresh lemon juice
1 tablespoon extra virgin olive oil
salt, to taste


  • Soak the bulgur in room-temperature water and cover until the bulgur becomes tender, about 30 minutes. Drain well, squeezing out as much water as possible.
  • Combine the bulgur with parsley, mint, tomatoes, and onion. Whisk the olive oil with lemon juice and toss with the salad. Season with salt to taste.
Prep Time: 30 minutes
Serving Size: 8-10 servings
Sarah Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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