#CookWithTheCouncil - LTG (ret.) Hertling’s Mediterranean Parsley and Bulgar Wheat Tabbouleh Salad

Nutrition | February, 17 2016

Are you in need of something light, fresh and full of flavor to liven up your lunch? Council member Retired Lt. Gen. Mark Hertling and his team at Florida Hospital might have the perfect option for you - tabbouleh!

This classic Middle Eastern parsley salad makes a great main course, side dish or pita filling. The combination of iron-rich parsley and high fiber whole grain wheat also makes it a very heart-healthy option. And for those with gluten limitations, a tasty variation can be made using quinoa instead of bulgur.

Give it a try and tell us how you like it! Be sure to share your pictures on Twitter. Tag @FitnessGov and/or hashtag #CookWithTheCouncil


LTG (ret.) Hertling’s Mediterranean Parsley and Bulgar Wheat Tabbouleh Salad

Serves 6


1/2 cup bulgur wheat

1/2 cup boiling water

1 lemon (juiced)

fresh black pepper (to taste)

1/2 teaspoon olive oil

1/2 cup fresh parsley (chopped)

1/4 tablespoon green onions (thinly sliced)

2 plum tomatoes (cut small dice)

2 cloves fresh garlic (minced)

1 tablespoon mint (thinly sliced)

1/8 teaspoon kosher salt



  1. In a small heat-resistant bowl combine boiling water, bulgur wheat and cover with plastic for 5 minutes or until water is absorbed, then fluff and cool completely.
  2. Combine the rest of the salad ingredients together and fold in the cooked bulgur wheat. Keep refrigerated.

 (Recipe and photo courtesy of Florida Hospital)

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