This is essentially a mint and parsley salad that’s very popular in Lebanon and in the Middle East. Good tabbouleh is the result of careful prep. Use a very sharp knife to chop the herbs. Cut and clean the veggies, removing all of the gooey innards and seeds. You chefs in the audience will recognize this as brunoise. Good catch!


Author: John MacDowall


  • 1 cup Bulgar
  • 3 to matoes seeded and chopped
  • 2 cucumbers peeled and chopped
  • 3 green onions chopped
  • 3 cloves garlic minced
  • 1 1/2 cup chopped fresh parsley
  • 1/2 cup fresh mint leaves chopped
  • 1/2 cup lemon juice
  • 1/3 cup olive oil Greek works best
  • 2 tsp salt
  • 2 tsp Sumac
  • 1/2 tsp finely ground black pepper


  • Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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