Tabbouleh: jam-packed with super foods

We love this Tabbouleh recipe.  Gayle cut it out of the Detroit Newspaper in 1987, and it is our go-to recipe for healthy road trip lunch food.   

Tabbouleh is a Middle Eastern salad that is rich in fiber and jam-packed with life-changing foods, such as parsley, onion, cucumber and lemon.  You definitely want to include these foods in your diet on a daily basis and this recipe makes it easy to do that. 

Serve Tabbouleh on large lettuce leaves or stuff it into your favorite pita pocket for a delicious sandwich.

Parsley Tabbouleh

Servings

6

servings
Prep time

1

hour 
Cooking time
Calories

135

kcal

Tabbouleh salad is a delicious lunch or dinner option. Scoop it up with lettuce leaves or stuff some in a healthy pita pocket for a sandwich. It makes for a healthy road trip lunch option as it travels well in a small cooler. Tabbouleh pairs great with hummus.

Ingredients

  • 1/2 cup fine bulgur or cracked wheat

  • 1 cup of chopped mint, stems removed

  • 2 to 3 green onions, finely chopped

  • 3 large tomatoes, chopped

  • 4 cups parsley, chopped, stems removed (about 3 to 4 bunches)

  • 1 large cucumber, peeled, seeded and chopped

  • 2 Tbs olive oil

  • Juice of 3 lemons

  • 1/2 tsp pepper

Directions

  • Wash bulgur. Drain and place in large bowl with enough water to cover and soak for one hour.
  • Meanwhile, in a medium bowl, mix green onions, mint, tomatoes, parsley and cucumber. Add oil, lemon juice and pepper.
  • Serve on lettuce leaves or with pita pockets.

Notes

  • You can replace bulgur with 1/4 cup of almonds. Place almonds in a food processor until roughly chopped.
  • You can eliminate pepper and instead use 1/4 tsp of sea salt.
  • You can use 1/2 cup of purple onions instead of green onions.
  • Using a food processor to chop the veggies makes the prep time go a lot faster.

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Improve Your Health With Personalized Nutrition Counseling - I'll Show You How!
Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.