Tasty Tabbouleh

Tabbouleh (Tuh-BOO-lee), also spelled tabouli, comes from the word tabboula, which means "Middle Eastern Cookery" in Arabic. Tabbouleh is originally form the mountains of Syria and Lebanon. 

Hands-on time:
15 minutes
Total time:
3 hours, 15 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring cup
Mixing bowl
Measuring spoons
Spoon or fork


1⁄2 cup bulgar wheat
1 cup warm water
2 large ripe tomatoes, cored and diced (about 1 1/2 to 2 cups)
1 cucumber, diced
2 to 3 scallions, green and white parts, chopped
1 bunch flat leaf parsley leaves, chopped
1⁄2 cup fresh mint leaves, chopped (if using)
2 tablespoons olive oil
1 tablespoon fresh lemon juice or red wine vinegar
  pinch of salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the bulgar into the mixing bowl.
  2. Pour 1 cup warm water into the bowl. Cover and let sit until the bulgar is soft, at least 2 hours and up to overnight.
  3. After the bulgar is soft, add the tomatoes, cucumber, scallions, parsley, mint (if using), olive oil, and lemon juice or red wine vinegar. Mix everything together with the spoon or fork.
  4. Cover the bowl and refrigerate at least 1 hour and up to overnight.