Tabbouleh Salad

Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.


  • 2 cups bulgur wheat
  • 4 cups water
  • ½ cup flat parsley, chopped
  • ½ cup fresh mint, chopped
  • ½ cup fresh lemon juice, pulp removed
  • 1 cup tomatoes, diced with no seeds or insides
  • ½ cup red onions, peeled and minced
  • Salt & pepper, to taste


  1. Combine bulgur wheat and water in a bowl and store in refrigerator overnight. Combine bulgur wheat with remaining ingredients. Mix thoroughly and allow to sit for two hours for best results.

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