Simple Tabbouleh recipe with mint, curly parsley and bulgur.

Simple Tabbouleh on Healthy Seasonal Recipes

It occurs to me that this should not be a bowl of simple Tabbouleh but a cake instead. Seeing that tomorrow is my birthday and all. And this is a big one. The big 4Ohhhh!

A cake would be traditional. But those of you whom have been reading for a while know that I am a non-traditional kinda gal. And I’m not really a cake kinda gal.

Simple Tabbouleh on Healthy Seasonal Recipes

What I have been hearing over and over about turning 40 is that this marks the decade when you stop giving a hoot what other people think and what they think you should be doing and you just focus in on your own dang priorities. So seeing that I am turning 40s and I’m more in the mood for tomatoes, parsley, mint and bulgur than cake and frosting, I give you a bowl of simple Tabbouleh instead. Happy Birthday to me.

Simple Tabbouleh on Healthy Seasonal Recipes

I know that sounds kinda depressing, but I have to say I am far from feeling blue. I just threw myself an awesomely crazy birthday party last weekend with 100 people dressed in wigs with live music. {For the record, I didn’t serve cake then either.} We were too busy laughing and dancing our butts off. My feet are still sore from dancing.


It is on my list of things to do to make a cake for you all for the blog at some point. But with the party and all I haven’t had time. Will you remind me to do a cake if I forget? Wanna see me in my wig instead?

Food blogger Katie Webster at 40th b-day Wig party

That’s my mom on the right and my step father on the left. I bought my wig out in California when I was on my way to meet up with Alanna. No I am not dressed as Joan Jett. I am dressed as myself in a wig. Did I mention I consider myself to be non-traditional?

Simple Tabbouleh on Healthy Seasonal Recipes

Anyway, Tabbouleh holds a very special place in my heart along with hummus (read why here.) And I simply crave it as soon as tomatoes and parsley come into season. I can eat gallons of it. I just keep it in the fridge and scoop out bowlfuls to nosh on for days.

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simple tabbouleh
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4 ratings

Prep Time: 15 minutes

Total Time: 1 hour, 20 minutes

Yield: 8 cups

Serving Size: 1 cup

Calories per serving: 162

Fat per serving: 10 g

Saturated fat per serving: 1 g

Carbs per serving: 18 g

Protein per serving: 3 g

Fiber per serving: 3 g

Sugar per serving: 2 g

Sodium per serving: 308 mg

simple tabbouleh

Simple Tabbouleh recipe with mint, curly parsley and bulgur.


  • 1 ½ cup boiling water
  • 1 cup bulgur wheat
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 3 medium tomatoes, diced (about 3 cups)
  • 3 cups chopped curly parsley
  • 3 tablespoons to ¼ cup finely chopped fresh mint, to taste
  • ½ cup minced red onion


  1. Pour water over bulgur in a large bowl and let sit for 1 hour. Drain well into a fine mesh sieve and press out any excess water.
  2. Whisk oil, lemon and salt in the bowl. Add the bulgur back to the bowl and coat with the dressing. Stir in tomatoes, parsley, mint and red onion. Serve immediately or chill.

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