This is Lebanese style (parsley dominates), and unlike what is commonly found in supermarkets here in the U.S. it's a very refreshing salad and is perfect for warmer months. It's also a great salad to be eaten between other entrees and will help cleanse the palate!

This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.Even though it takes extra effort, chop the parsley, mint, and green onion. Using a food processor will give the wrong taste and texture. The final product has a tendency to get watery, so be sure to thoroughly drain the excess water from the bulghur. Adjust the amount of tomatoes to taste. If using regular sized tomatoes, it's best to remove the seeds. It also tastes good with chopped cucumbers. Recipe by Mama Imani

My favourite salad by far and one that I make on a regular basis as it’s so quick yet so tasty. Traditionally this Middle Eastern dish is made with bulgar or cracked wheat but here I have used buckwheat as I like to use up the grains I have in the cupboard. Mildly spiced and an abundance of fresh herbs and a variety of textures and flavours make this colourful dish so appealing. Add anything you have to hand such as radishes, cucumber, to create your own unique tabbouleh.

Pomegranate syrup adds a twist to the classic recipe of this famous Lebanese salad. Enjoy it!

I wanted to eat a lot of parsley.If you don't have bulgar flour, you can use couscous. Recipe by yumushi

Fresh parsley, fresh mint and onions are very finely chopped and mixed with diced tomatoes and bulgur and seasoned with an abundant lemon and olive oil dressing. The most famous Lebanese salad, the pride of our culinary heritage!

You could add burghul (cracked wheat) instead of quinoa you need to wash and soak for half hour .You play with the dressing too you could add more oil and lemon as you desire.

Healthy, light and delicious mediterranean salad.I know there might be a lot of different ways or recepies out there, this is personalized.

I love quinoa and so I'm always trying to find different ways of using it. I love this in place of bulgar in Tabbouleh.

I was presented some high quality yuzu juice and wanted to enjoy it fully. I was not disappointed, this dish was very flavorful and brought such a nice fragrance to our picnic spread of food.Can keep 2 days in the fridge and works wonderfully in bento.Can be eaten at room temperature or chilled.

I had a lot of millet which was originally for cooking with rice. I cooked the millet and I thought it looked just like cous cous. I made a marinade and checked the taste. When marinated, it was exactly like tabbouleh! The salad is very tasty already with lemon juice and olive oil, but I added a little soy sauce.Cooking time of mixed grains: Kibi-mochi for 5 minutes, amaranth for 8 minutes and quinoa for 10 minutes. You can freeze the leftovers. Check the taste before serving. Adjust with herb salt or plain salt. If you don't have a cake ring, put the salad in a small bowl. Recipe by kebeibiko

You might want to try some parsley in your salad, here is Tabouli, Lebanese Salad. Fresh and healthy :D