Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a wonderfully refreshing, tangy salad of soaked bulgur wheat and masses of fresh mint, parsley and spring onions. Lemon makes it tangy, good olive oil gives it character, and the fresh vegetables make it so refreshing. You can add more herbs, or even double the amount, for a greener, lighter salad or do the same with the bulgar wheat instead, for a heartier dish. Tabbouleh is great all summer long, for a picnic or Shabbat lunch.