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Recipe of the Month – Tabouli Salad

For our recipe of the month I thought we should add something to celebrate Dr. Lisa’s Mediterranean adventures!

This classic Mediterranean salad is both nutritious and packed with flavor. You can eat it just as a salad, with crackers, wrapped in a lettuce leaf, or in pita bread.

Because it is packed with fresh herbs it serves a purpose of not only pleasing the pallet but also cleanses the liver and digestive system. What an awesome side benefit!

Do yourself a favor and try this refreshing salad at your next summer picnic.


  • 1/2 cup extra-fine Bulgar wheat

  • 4 firm Roma tomatoes, very finely chopped

  • 1 English cucumber (hothouse cucumber), very finely chopped

  • 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped

  • 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped

  • 4 green onions, white and green parts, very finely chopped

  • Salt

  • 3-4 tbsp lime juice (lemon juice, if you prefer)

  • 3-4 tbsp extra virgin olive oil

  • Lettuce leaves, pita bread, or crackers (optional)


  • Wash the bulgar wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

  • Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

  • Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

  • Now add the the lime juice and olive oil and mix again.

  • For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.


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