Tabbouli preparation is different for everyone. This recipe is one that my Lebanese grandmother used to make when I was a child, and my siblings and I would make it with my dad all the time. We would always start the process looking for the bulgur. This was the in the late 1900s and I don’t think online purchases were a thing. Now you can easily order bulgur online, but I’ve also had good luck finding it at Orchard Nutrition in Redding.

It’s a really nice summer salad because it’s so fresh and crisp – and healthy. It’s one of those dishes that’s even better on the second day.

And the tradition continues as I am now making tabbouli with my kids. Enjoy!




  1. 1  cup bulgur, uncooked
  2. 2  cups boiling water
  • 1⁄4  cup olive oil
  • 1⁄4  cup lemon juice

1 tsp. salt
1⁄2 tsp. pepper

11⁄4 cups chopped parsley 2 tsp. fresh mint

1⁄2 cup chopped green onions with tops

2 medium size tomatoes, diced

11⁄2 cups chickpeas (garbanzo beans) – I used canned, but I sometimes make
it without

1 medium cucumber, diced


Pour boiling water over bulgur in a large bowl. After one hour, drain well in a colander and return to bowl. Add remaining ingredients and blend well. Chill at least two hours.


Jenna Ryan is a work-from-home mother of two. She loves spending time with her husband Patrick, daughters Carly and Harper, going to sporting events and eating delicious food!


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