Tabbouleh Bulgur Salad with Greens

by Mary Papoulias-Platis

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Tabbouleh has to be one of my favorite salads to make on a weekly basis. After visiting the farmers market on Saturday, (Little Italy, my last post) it has inspired me to write this post and include many of the vendor’s products I purchased that day. Bulgur wheat is a nutritional staple in the Middle East, which consists of wheat kernels that have been steamed, dried, and crushed.

It has a tender chewy texture, and comes in fine, medium, and coarse grind. It makes a great pilaf, and can be made into many versions of salads. This makes a wonderful dish for an outdoor event or potluck. Can be made ahead and refrigerated for the next day. In season and at your farmer’s market: mandarins, all winter greens (kale, spinach, mustards,chard), almonds, spring garlic,and fresh parsley)

I do like to use an organic bulgur and here are two choices for you:




Tabbouleh - Bulgur Salad with Greens, Mushrooms and Mandarin Oranges

Tabbouleh can be a base recipe for many various dishes for your dinner table. Add your own favorite vegetables and fruits.
Course Salad
Cuisine California Greek
Keyword dinner, greens, mushrooms, oranges, salad, tabbouleh
Author Mary Papoulias-Platis


Make Bulgur

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1/2 cup fresh orange juice or mandarin juice
  • Place bulgur in a large bowl and add boiling water, add 1 tablespoon olive oil, orange juice and 1 teaspoon salt.
  • Cover and let sit for one hour.

Roast Sweet Potatoes

  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • Place on a sheet pan and toss with 1 tablespoon of olive oil.
  • Add salt and pepper and roast in the oven 45 minutes or until soft at 350 degrees.
  • Let cool.


  • 1 cup mushrooms, sliced and chopped
  • 1 leek, chopped
  • 2 gloves garlic, minced
  • 4 cups greens, combination of spinach ,kale, chard, mustard greens, your choice
  • 1/2 cup fresh parsley, chopped
  • 1/ cup fresh basil, chopped
  • 2 stalks celery, chopped
  • Juice of two oranges
  • 2-3 tablespoons olive oil
  • 1/4 cup toasted sliced almonds
  • 3 mandarin oranges, peeled and sectioned (juice one for cooking bulgur )


  1. In a frying pan place 1 tablespoon of olive oil and saute mushrooms and garlic together until soft.
  2. Remove and place in a small bowl to cool.
  3. Add 1 tablespoon of olive oil to the same pan and saute leeks, greens,salt, and pepper until slightly wilted.
  4. Greens will reduce to 1-1/1 cups.
  5. Add to mushrooms and let cool.
  6. When greens have cooled add to bulgur.
  7. Add potatoes, almonds, and oranges, orange juice, and 2-3 tablespoons of olive oil.
  8. Combine gently. Taste for extra seasonings.


Here are a few other bulgur recipes on my blog:

How to Make Breakfast Bulgur

Artichokes Stuffed with Bulgur and Mushrooms – “Anginares”

How To Make Garden Tabbouleh without a Recipe

Try and eat a salad everyday!



© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.

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