Lebanese Parsley Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put the bulgur in a bowl and pour the hot water over it. Let the bulgur swell for about 30 minutes.
Cut the onion into fine strips and mix with the bulgur. Roughly chop the parsley (be sure to buy it from a Turkish grocery store, as the amount is based on a Turkish bunch of parsley) and mix with the bulgur.
Now squeeze the lemons. Mix the lemon juice from one lemon with the oil and season with salt and pepper. Pour this marinade over the tabbouleh. Finely dice the tomatoes and mix in as well. Let the salad stand for about 1 1/2 hours before serving. Season to taste again before serving and mix in more lemon juice if necessary.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.