You know what I love on a hot Memorial Day weekend? Cole slaw. But my mom didn’t make cole slaw*. She made tabouleh. So that’s the recipe I’m stealing. Lucky for us, her tabouleh is as good as her cole slaw. And easy. Juuuust the way I like it.

Tabouleh1All you need for tabouleh is bulgur wheat, parsley, mint, green onions, tomatoes, lemon juice, olive oil and salt and pepper.

Tabouleh2First, you putcho bulgur wheat in a bowl.

Tabouleh3And cover it with boiling water.

Tabouleh4And cover that water with a lid. And leave that lid-covered-water-covered bulgur wheat alone for 30 minutes. After 30 minutes (or one episode of Silicon Valley) drain, squeeze out any remaining moisture and return it to a bowl.

Tabouleh5Pulse your parsley and mint in a food processor until it’s finely chopped.

Tabouleh6And add it to the bulgur wheat along with chopped green onions and tomatoes and mix it all together. Then just dress with lemon juice and olive oil and season with salt and pepper to taste.



  • 1 cup medium bulgur wheat
  • 2 bunches Italian parsley, leaves and fine stems only
  • 1-2 bunches mint, leaves only
  • 2-3 bunches green onions, coarsely chopped
  • 6 medium tomatoes, seeded and diced
  • juice of 1-2 lemons
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste


  1. Cover bulgur wheat in boiling water, cover and set aside for 30 minutes
  2. Drain
  3. Drain some more
  4. Put it in a cloth and squeeze out any remaining moisture and set aside in large mixing bowl
  5. Pulse mint and parsley in food processor until it’s finally chopped
  6. Add to bulgur wheat with chopped tomatoes and green onions
  7. Add lemon juice and olive oil
  8. Season with salt and pepper to taste
  9. Taste and adjust ingredients as necessary
  10. Annnnd keep on tasting until it’s gone


* My mother apologizes for her selfish behaviour** and has assured me she’ll share her cole slaw recipe with me soon. Stay tuned.

** That “u” was a typo, but a fitting one. My mom’s English and English people insist on the u.


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