• 1/2 cup bulgur
  • 1/2 cup lemon juice (more to taste)
  • 1/2 cup cold water
  • 1/4 cup olive oil (more to taste)
  • 1/4 teaspoon + salt (more to taste)
  • 1 teaspoon lemon zest or one small lemon, deseeded, minced and finely chopped in a blender or food processor
  • 1/2+ red onion
  • 3 bunches parsley, Italian or curly or both
  • 1 bunch cilantro
  • 6 stalks mint
  • 4 medium, ripe tomatoes
  • 1 medium cucumber
  • 6 radishes
  • Optional: minced garlic


In a medium bowl, add lemon juice and, bulgur and cold water. Let sit for at least 4 hours.

Finely chop parsley, cilantro, tomatoes, cucumber and onion and place in a large bowl. Do not use the parsley and cilantro stalks. Add garlic, if using.

Strip mint leaves from their stalks. Finely chop and add to other chopped ingredients.

Finely slice radishes and either chop or keep as fine slivers. Add to other chopped ingredients.

Zest lemon and add to herb mixture in the large bowl or deseed lemon, chop and finely mince in blender/food processor with a little added lemon juice and add to other chopped ingredients.

Strain remaining liquid out of bulgur and add to large bowl.

Add olive oil and salt to the large bowl and mix all until well combined.

Taste. If needed, add more salt and/or more lemon juice and/or olive oil and mix once more.

Serve or refrigerate and serve the following day, allowing for the flavors to combine overnight.

Tabbouleh with pita bread and a dollop of hummus.

Tabbouleh goes great with pita bread and hummus.

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