00 the ChefTabouli is traditionally made with bulgur wheat, a whole wheat grain (so it is not on the menu for individuals who are gluten-intolerant) that has been cracked, partially pre-cooked with steam, and dried. Bulgur differs from regular cracked wheat (although if you absolutely could not find bulgur wheat you could use cracked wheat, although it would take longer to soak in hot water and would not have the same nutty taste). Tabouli is also spelled tabbouleh and tabouleh, at least, although they all refer to the same type of dish.


  • 2 cups bulgur wheat
  • 2 cups very hot water
  • 2 cups cucumber, chopped in small pieces
  • 2 cups Roma tomatoes, chopped in small pieces
  • 1 -2 bunches green onions, sliced thinly (I use 2 bunches)
  • ¼ – ½ cup fresh chopped mint, to taste (I like the ¼ cup)
  • 1-2 cups fresh chopped parsley (I use 1 cup)
  • 1 clove garlic minced.


  • ½ cup extra virgin olive oil
  • ½ cup fresh lemon juice
  • 1 Tbsp ground pepper
  • 1 tsp salt, to taste


Bring two cups of water to a boil. Remove from heat. Stir in bulgur wheat and let it stand until the water is absorbed (30-45 minutes)

While the bulgur wheat is soaking, prepare the vegetables and place in a large bowl.

Prepare the dressing and set aside.

When bulgur wheat is ready, add to vegetables and mix well.

Pour in dressing and mix well.

Cover and place in the refrigerator to chill.

Makes about 8 cups.


Place the bowl of tabouli on the table. Garnish with hearts of Romaine lettuce.

If you want to make individual servings, place a leaf or two of Romaine lettuce on a salad plate and top with a scoop of Tabouli.

References (Accessed Feb 2015)