Ingredients (Serves 4)

▪ 3/4 cup whole-grain bulgur (crushed wheat), soaked and drained

▪ 2 large bunches of parsley (approximately 1 qt. when finely chopped)

▪ 1-1/2 cup finely chopped fresh mint

▪ 4 scallions, with green ends, finely chopped

▪ 2 large, ripe tomatoes, finely chopped

▪ 1/2 cup fresh lemon juice

▪ 1/2 cup extra virgin olive oil

▪ 2 teaspoons unrefined salt

▪ 1/4 teaspoon cinnamon

▪ 1/4 teaspoon allspice

▪ 1/8 teaspoon cardamom

▪ freshly ground black pepper, to taste


(1) Rinse all the vegetables and leave out to air dry. You don’t want to use them

while soggy because you’ll end up with very mushy tabbouleh.

(2) Rinse bulgur, place in hot water for 30 minutes, and then drain and squeeze

excess water out. Place in a large mixing bowl.

(3) Finely chop the parsley, mint, green onions, and tomatoes.

(4) Put tomatoes directly on top of the bulgur. Then, add chopped parsley over

the tomatoes and do not mix yet.

(5) Add the onions and mint in a layer on top.

(6) Cover the bowl and refrigerate 1-2 hours ahead of serving.

(7) Five to ten minutes before serving, add olive oil, lemon juice, salt, pepper, and

cinnamon and toss thoroughly to mix.

(8) Try out the tabbouleh and adjust the seasoning to your liking. This step is very


About the Author

Heba Saleh is a health researcher, writer, entrepreneur, foodie, and proponent of

all things natural. Heba owns and operates EatLuv, manufacturer of a high-

quality clarified butter (samna or ghee). She is also a freelance writer and

marketer. Contact her at