#NafHacks: Let’s Talk Tabouli

At Naf, we make our own tabouli in-house from fresh ingredients every single day. But no matter where you enjoy it, tabouli’s a summertime stunner that’s simple, fresh, and brings a balanced, herby bite to so many dishes – like summer salads, hummus plates, and Naf bowls and pita sandwiches. Made with bulgur wheat, the parsley-packed tabouli can be whipped up at home with pantry staples and fresh produce like Roma tomatoes and white onion, making this one a quick and delicious win.

Follow our recipe below to enjoy our at-home version of tabouli!



  • 2 cups curly parsley
  • 1/2 cup fresh Roma tomato
  • 2 TBL bulgur, cooked
  • 1 TBL yellow onion
  • 2 TBL lemon juice
  • 1 TBL extra virgin olive oil
  • 1 pinch salt


  • Wash the parsley, removing the long stalks from the leaves. Shake to dry.
  • Using one hand to bunch the parsley, slice it in 1/2″ strips. Rotate the strips 90 degrees, chopping them in half. Set aside.
  • Wash the Roma tomatoes, then dice into 3/8″ inch pieces. Set aside.
  • Mine the yellow onion. Set aside.
  • In a mixing bowl, combine lemon juice, salt, and extra virgin olive oil and stir to fully incorporate.
  • Add the parsley, onion, cooked bulgur, tomatoes, and salt to the bowl, and mix thoroughly until fully coated.
  • To store, keep covered in the refrigerator, and remove from fridge 30 minutes before serving.

Cooked Bulgur


  • 1 TBL bulgur wheat, dry
  • 2 TBL hot water
  • 1 pinch salt


  • In a small saucepan, bring water to a boil, then remove from heat. Set aside.
  • In a small heat-proof bowl, add dry bulgur.
  • Pour the hot water over the bulgur, adding the salt. Stir to ensure the bulgur is coated in water.
  • Cover the bowl with plastic wrap, and let soak for 17 minutes.
  • After 17 minutes, remove the plastic wrap and fluff with a fork.
  • Allow to cool completely before adding to the tabouli ingredients.


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