Tijen’s Turkish Taboulleh Salad

In Newsletter Content by Brandon St. Clair

Being Turkish, I grew up eating this traditional salad regularly. It is a refreshing and healthy meal that is perfect for any day of the week!


  • 2 cups water
  • 1 cup uncooked bulgur (cracked wheat)
  • 1 teaspoon salt
  • Pinch of black pepper (or to taste)
  • 1/4 cup fresh lemon juice
  • 1-2 large garlic cloves, peeled and minced
  • 4 green onions, trimmed and thinly sliced
  • 1/4 cup chopped fresh mint
  • 2/3 cup minced fresh parsley
  • 1/4 cup olive oil (or veg oil)
  • 2 medium-size tomatoes, cut into dice-size pieces
  • 1 small cucumber, peeled, and cut into dice-size pieces


  1. Give the uncooked bulgur a good rinse under cold water (in a strainer).
  2. Bring the water to a boil in a 1–2-quart saucepan.
  3. Add the uncooked bulgur and salt, stir and cover pan.
  4. Remove pan from heat and set aside for 15 minutes to let the bulgur soak up water.
  5. Check the bulgur after 15 minutes to make sure it absorbed water and is chewable.
  6. If ready, transfer the bulgur into a larger mixing bowl.
  7. Add all of the remaining ingredients to bowl, toss well, place in fridge until ready to serve COLD.

Hint: I like to add cayenne pepper for an extra bit of spice!  You can also add 1/4 cup fresh chopped dill. 😊