You have no items in your shopping basket.



This is a bright, lemony, perfectly balanced version of the classic Middle Eastern bulgur wheat and parsley salad. Serve it immediately if you prefer more texture in the bulgur wheat. But we prefer to cover it and refrigerate it for two hours, yielding the advantage of flavors that have mingled deliciously. Serves 4

SKU 1050-Recipe

  • 4 Serves


  • 1/2 cup dry bulgur wheat
  • 5 bunches of fresh parsley, finely chopped (about 1 1/2 cups)
  • 2 tablespoons finely chopped mint
  • 1 medium tomato, seeded and diced (about 1/3 cup)
  • 1 small red onion, minced (about 2/3 cup)
  • 1 teaspoon minced garlic
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with 1 inch of cold water, and let it soak for 1 hour.
  2. Place bulgur, parsley, mint, tomato, and red onion together in medium bowl and stir well to mix.
  3. Whisk together garlic, lemon juice, olive oil, salt, and pepper, and pour over other ingredients. Stir well.