This From-scratch Tabbouleh recipe is fresh and flavor-packed! A vegetarian Levantine salad consisting of finely minced parsley, mint and green onions tossed with soaked bulgur wheat, lemon juice and olive oil.

Raise your hand if you love tabbouleh.

me: (raises both hands)

Tabbouleh is a vegetarian salad, consisting mainly of chopped fresh parsley, soaked bulgur wheat and tomatoes, tossed with lemon juice and olive oil. It’s so incredibly fresh, healthy and straightforward too!

The first time I had it was years ago. My sister Kelly brought it to a family gathering and served it as an appetizer next to hummus and pita bread. You couldn’t pay me to walk away from that table. I kept shoveling it in.

Since then, I’ve made it countless times as side to grilled chicken and have used the leftovers to make a dip. Truth be told, I could eat it as is any time of the day.

To cook this Tabbouleh Gather:

bulgur wheat
flat leaf Italian parsley
fresh mint
green onions
garlic
kosher salt
olive oil
lemon juice

Pour 3/4 cup of boiling water over the bulgur wheat.

Set the bowl off to the side to soak for 30 minutes. Then fluff it with a fork.

In your food processor, fitted with the blade attachment, add the 2 large bunches chopped parsley. I use the leafy tops and tender stems and discard any tough and thicker stems. Next add 1/4 cup fresh mint leaves, 4 to 5 roughly chopped green onions, 2 cloves peeled and chopped fresh garlic and a generous pinch of kosher salt.

Secure the lid and pulse until every thing is finely chopped.