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Lebanese Tabbouleh
You can make this recipe up to two hours before you plan on serving it. Look for bulgur in the international aisle.
3/4 cup medium-grind bulgur
2 bunches curly parsley, stemmed, leaves chopped fine
2 plum tomatoes, cored, seeded, and chopped fine
1 bunch scallions, chopped fine
1/3 cup lemon juice, from 2 lemons
1/4 cup olive oil
1/4 tsp. sumac (optional)
Salt and pepper
Romaine lettuce or green cabbage leaves, for serving
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Lebanese Tabbouleh

Lebanese Tabbouleh

Lebanese Tabbouleh
Three Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Cover bulgur with 1" of water; set aside to soak until tender, about 2 hours. Drain well, then transfer to the center of a clean kitchen towel, gather edges, and twist to squeeze out any excess water.
2. Combine parsley, tomatoes, scallions, and drained bulgur in a large bowl and mix well. Add lemon juice, olive oil, and sumac (if using) and toss to coat. Season with salt and pepper to taste.
3. To serve, arrange lettuce leaves on a platter, then top with tabbouleh.
Source: Hannaford fresh Magazine, March - April 2020