Tabbouli Salad
( 4 to 6 Servings )


  • Wheat, bulgur (parched, cracked wheat), cooked 1/4 cup
  • Tomatoes, red, ripe, raw, June through October, chopped 1 1/2 cups
  • Parsley, raw, chopped 2 cups
  • Onions, raw, chopped 1/2 cup
  • Peppermint, fresh 6 tsps
  • Juice, lemon, raw 2 tbsps
  • Salt, table 1/2 tsp
  • Oil, olive 1 tbsp
  • Cucumbers, raw, sliced, 3.7 oz per cup 1/2 cup


  • Follow package directions, or just wash the bulgur, drain excess water, and leave for 1 hour.

  • Chop tomatoes, onions, parsley, cucumber, mint, and toss together. Mix in the bulgur. Mix the lemon juice with the olive oil and fold through the salad. Add salt to taste.

Important: Make this salad the night before and keep it in the fridge. In the morning transfer each serving in a plastic container and take it with you for lunch.

Enjoy the natural flavour!

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