Tabbouleh Salad

A Few Words…

I love this recipe! It’s simple, easy and tasty – 3 key things that I like in a recipe!

The other bonus is that leftovers will keep well for several days and is great for lunches. I love eating this salad in a warmed pita (I eat 1/2 a pita!) with some hummus for lunch!

Baharat spice can be found in many middle Eastern stores. If you can’t find the baharat spice easily, you can substitute equal parts of paprika, cumin and cinnamon.

Tabbouleh Salad

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Serves 12


  • 1 cup bulgar
  • 3 ripe and firm Roma tomatoes, diced and keep the juice
  • 2 shallots, finely chopped
  • 4 tbs. fresh lemon juice, divided
  • 4 large bunches of flat leaf parsley, washed and dried on a paper towel
  • 2 bunches of fresh mint, washed and dried on a paper towel
  • 3 tsp. ground allspice
  • 2 tbs. baharat spice
  • 1/3 cup olive oil
  • Salt and pepper, to taste


Stir 1 cup of uncooked bulgur into 2 cups of boiled water in a medium bowl and let stand for 20 minutes. When ready, put the bulgur into a fine mesh strainer and run cold water through it until the water coming through looks clear. Transfer to a large serving bowl.

Add to the bowl the diced tomatoes and juices, chopped shallots and 3 tablespoons of the fresh lemon juice; mix well with the bulgur.

Discard the parsley stems, pack them tightly and chop the parsley fine. Do the same for the mint leaves and add both to the bowl.

To finish this salad, add the allspice, baharat, olive oil, salt and pepper and 1 tablespoon of the fresh lemon juice. Mix well and serve.