This fresh hearty salad is a great side any time of year. Bulgur wheat adds a lot of body to this salad while the smoke enriches the flavor.

Difficulty: 1/5

Prep time: 15 min

Cook time: 1 h

Serves: 4-6


  • 100 grams bulgur wheat
  • 2 bunches parsley
  • ½ bunch of mint
  • ½ English cucumber
  • 1 tomato
  • 50ml lemon juice
  • 50ml olive oil
  • salt


  1. Place bulgur wheat in a roasting pan with an equal amount of water. Place on smoker at 350°F (177°C) for 20 minutes or until bulgur is cooked. You may also precook bulgur and finish it by smoking for a lighter smoke taste. Cool in fridge.
  2. Finely chop parsley and mint and place in a bowl. Toss with lemon juice, olive oil, and kosher salt and let stand at room temperature for at least 30 minutes. You can also refrigerate and let it sit overnight. Tabbouleh tastes better on the second day.
  3. Finish by finely dicing cucumber and tomato and add to the salad along with the bulgur wheat. Adjust salt and lemon juice if necessary. Do not add sugar to taste. To adjust sweetness you can add more cucumber and/or tomato.

Chef Jeremy