Tabouleh: an unusual salad


  • 500 gr (18 oz.) cracked brown bulgur wheat
  • 1.5 lt water
  • 2 tbs sea salt
  • 5 cups chopped parsley
  • 1 cup diced fresh tomatoes
  • 1 cup chopped sweet onion
  • 1/2 cup each chopped cucumber and green pepper
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 4-6 tbs extra virgin olive oil
  • 3-4 tsp freshly squeezed lemon juice


  • Boil the water on the grill and add one tsp salt and the bulgur wheat. Boil for 7 minutes over medium heat, cover and let swell away from the heat for 20 minutes. Allow to cool completely before making the salad.
  • Combine all ingredients in a large bowl, add the cooled bulgur and mix thoroughly. Add more salt or lemon if required.
  • Refrigerate for at least 2 hours and serve as a side.