My best friend’s mom would make tabbouleh often in the summertime when tomatoes, cucumbers, parsley, green onions, and mint were fresh from the garden. It is a great side dish with lamb kabobs, flatbread, grilled burgers, potato salad, sweet corn, and watermelon.

Serves 4-6


  • 1 cup Bob’s Red Mill Whole Grain Red Bulgur or Cracked Wheat
  • 1 cup water
  • 2 cups chopped fresh parsley
  • 1/2 cup chopped fresh-cut mint (or you can substitute 2 tbsp of dried mint)
  • 2 medium tomatoes, diced
  • 1 medium cucumber, peeled, seeded, and diced
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 cup freshly squeezed lemon juice
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp ground cumin
  • Greek olives (optional)
  • Freshly sliced red or green pepper rings (optional)


  1. Soak bulgur in one cup of boiling water and let soak for approximately one hour.  
  2. Drain well, squeezing out any excess water.
  3. In a large salad bowl, combine bulgur with the remaining ingredients; mix well.  
  4. Cover and refrigerate for at least three hours or overnight.
  5. To serve, garnish the salad with a sprig of fresh mint, greek olives, and pepper rings.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

One Planet Life Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.