Tabouleh, version one thousand and two!

If you search the Internet for a good tabouleh recipe, you will likely find a thousand and one different versions. While they are all pretty similar, no two are exactly the same. Some call for couscous, some use bulgur wheat, others use millet, even.

Sometimes, mint will be added in large quantities, sometimes not at all… I’ve even seen a few that called for cucumber… Then there are those who use a lot of bulgur, and those that use close to none.

I guess the bottom line is,a good tabouleh recipe is one that you will enjoy! I like to make mine with plenty of bulgur wheat and LOTS of mint. Also, I find the key to making good tabouleh is to chop your parsley and mint really really fine, so much so that you can’t even tell them apart.

Another ingredient that will now be a part of my tabouleh is sumac. One of my co-workers recently gave me some of that tart, very tart spice and I absolutely love it. For years, I had wondered exactly what made fattoush salad so tart and lemony. No matter how much lemon juice I’d add, I’d never get that INTENSE lemony flavour that traditional fattoush has. Now I know! :)

If you don’t have any sumac on hand, don’t go run to the store to buy some. But if you do, do add a little bit to your tabouleh. I find it really takes it to the next level!


  • 1 cup dry bulgur, soaked and drained
  • 5 cups flat parsley, finely chopped
  • 3 cups fresh mint, finely chopped
  • 2 green onions, finely chopped
  • 3 tomatoes, finely chopped
  • 2 garlic cloves, crushed
  • Juice of ½ lemon
  • ½ tsp sumac
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Rinse bulgur under running water then soak in cold water for at least 3 to 4 hours.  Drain well and transfer to mixing bowl.
  2. Add your chopped parsley, mint, green onions and tomatoes. Set aside.
  3. In a separate bowl, add garlic, lemon juice, sumac, salt and pepper and give this a good whisk. Pour over reserved salad and toss gently to combine.
  4. If you can, let your tabouleh sit in the refrigerator for a couple of hours to allow the flavors to fully develop.




  1. says

    That looks absolutely amazing!
    I’ve never tried this, or seen it…
    Just one question: where do you find bulgur?
    and what is it precisely?

    • says

      Thanks Dee! Bulgur wheat is basically, well, cracked wheat, and it looks like this
      I get mine at my local grocery store, they keep it with all the dried beans and rice.

      It really is worth trying. You can use it for all sorts of different meals too, not only tabouleh. For instance, I regularly put some in my overnight oats. It adds that little crunchy chewy texture that I really like! 😀

  2. says

    oh how I love tabouleh! it’s honestly one of my favourite things to eat….I eat a huge bowl full at a time! I love how you say that the best recipe is one that you like the most, because it’s so true! I’m going to have to make some tomorrow!

  3. says

    Ha! You made me smile at your “version one thousand and two” title. I have always enjoyed tabouleh, but I haven’t made it in years. Why not? No good answer comes to mind. With bulgar wheat sitting in my cupboard as I type this, I must get down to business. Your recipe and gorgeous photos have convinced me. Also — I have never used sumac, but your description sounds lovely, and now I can’t wait to try it. Thank you for the healthy boost… :) And congratulations on a well-deserved Top 9 from foodbuzz.

    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter

  4. says

    Your post title got my attention! This recipe is similar to mine. Love all that mint and parsley. But I never thought to add sumac. Great tip, thanks!

  5. says

    I’m WAY ahead of you: I’ve got a thousand and SIX recipes for tabouleh, but yours looks so good, I’m inspired to make it number one thousand and seven!!

  6. says

    There could never be too many versions of this dish – it’s so refreshing and perfect for the heat. I will definitely try it with sumac next time, I LOVE sumac.

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