This Middle Eastern salad is a must at any big events, it’s so delicious next to rice dishes, savory pastries and fried appetizers. If you haven’t had a chance to try it, now’s the time to roll up your sleeves and get chopping!


5 Bunches of Flat Leaf  Parsley

4 Roma Tomatoes

3 stalks of Green Onions

¾ cup Cracked Wheat (Fine Bulgar)

Juice of 3 Lemons

⅓ cup Olive Oil

Salt to taste

Pomegranate Molasses to taste

A handful of Fresh Mint Leaves (if available)

A handful of Dried Mint Leaves

1 Pomegranate Seeded


Begin by soaking the cracked wheat in warm warm. (Note: sometimes, I like to rinse it and soak it in warm water for a short period of time and then I strain it and soak it in lemon juice for an extra tangy flavor)

Wash the parsley thoroughly and then finely chop all of it along with the handful of fresh mint leaves. I like to chop it by hand because using a food processor causes the parsley to releases juices.

Finely dice all the tomatoes and add them to the same bowl as the chopped parsley.

Finely chop the green onions and add them to the bowl as well.

Juice the lemons and set aside.

Add the soaked and softened cracked wheat to the parsley and tomatoes and mix in the bowl thoroughly so all the ingredients are combined.

Add the lemon juice, salt, olive oil and pomegranate molasses slowly, tasting as you go. You want it to be sour and tangy but not to the point where everyone’s making squirmy faces 😉

Simply rub the dried mint leaves in your hand until fine and add them to the tabbouleh.

Add about ⅔ of the pomegranate seeds at the end and do a quick mix (you do not want them to get crushed). Garnish the tabbouleh with some fresh lemon slices, some additional pomegranate seeds and perhaps a tomato rose. You can also add some romaine lettuce wedges around the edge, some people enjoy making tabbouleh boats using those. The ideas are endless. 

Serve and enjoy!

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