Jeweled Tabbouleh

Jeweled Tabbouleh Salad
Jeweled Tabbouleh is a joyful cracked wheat salad studded with colorful, gem-like fruits and nuts…if your body is a temple, this is definitely something you’ll want to invite inside ;)

My Jeweled Tabbouleh Salad is a healthy Mediterranean cracked wheat recipe studded with colorful, gem-like dried fruits and nuts. This festive no mayo whole grain salad is perfect for both holiday tables and working lunches alike. If your body is a temple, this is definitely something  you’ll want to invite inside 😉

Jeweled Tabbouleh is studded with colorful nuts and fruits

This recipe has been hanging out in my head for too long, I’m so glad I finally brought it to life. How could you not fall for this dish? Tabbouleh on its own is amazing, it’s one of my all time favorite salads, but when you top it with colorful bits of sweetness and crunch, you’ve got something extra special. It’s wonderful for holidays and gatherings because it keeps well, travels well, and it pretties up any table. But my family fell for it hard, so it makes regular appearances on the dinner table here. Tonight we’re having ours with chicken kebobs

Jeweled Tabbouleh Salad

The main point I want to get across about this salad is that it’s delicious. Tabbouleh is a traditional Lebanese dish made with bulgur wheat that’s been soaked and softened. It marinates in a simple dressing of really good fruity olive oil and fresh squeezed lemon juice. It’s mixed with TONS of fresh parsley and mint which gives it a unique refreshing flavor.

Cracked wheat for Jeweled Tabbouleh

The ‘jewels’ in Jeweled Tabbouleh Salad are chopped dried fruits and nuts that give the salad a beautiful look along with lots of contrast of flavor and texture. I’ve used classic Middle Eastern touches like almonds, pistachios, apricots and pomegranate seeds. The inspiration goes back to a opulent Persian dish called Jeweled Rice that was served at special occasions like weddings.

Beautiful fruits and nuts for Jeweled Tabbouleh Salad

Typically tabbouleh is made with bulgur alone, but in this jeweled tabbouleh salad I combined it with wheat berries for a blend of textures. I liked it so much I think I will make my all tabbouleh this way from now on.

A beautiful vegan Jeweled Tabouleh Salad

What is the difference between wheat berries and bulgur?

  • Wheat berries are the whole kernels of wheat, just as they grow on the stalk. They’re the least processed form of wheat you can get, and they need to be cooked, just like rice or other whole grains.
  • Bulgur is made from wheat berries that have been parboiled, cracked, and then dried. All you need to do is soak it in boiling water to soften it. Sometimes bulgur is confused with cracked wheat, which is similar, but needs a longer cooking. All are protein rich and full of nutrients, and you can use them in place of other grains in both cold and hot dishes.

Bulgur from Bob's Red Mill Wheat Berries from Bob's Red Mill

If you can’t find them in your market, you can always order them online here and here.

Vegan Jeweled Tabbouleh is a beautiful and healthy salad made with cracked wheat

Jeweled Tabbouleh Salad
3.6 from 5 votes

Jeweled Tabbouleh

Author Sue Moran


  • 2 cups soaked cracked wheat measure AFTER soaking
  • 2 cups cooked wheat berries measure AFTER cooking
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • salt and freshly cracked black pepper
  • 2 large bunches WELL WASHED fresh parsley stems removed, finely minced (I pulsed it in a food processor)
  • 1 small bunch of fresh mint leaves finely chopped
  • 1/2 English cucumber finely diced (the kind that comes wrapped in plastic, don't peel)
  • 1/2 medium red onion finely diced


  • 1/2 cup raw pistachios rough chopped
  • 1/2 cup dried apricots finely diced
  • 1/4 cup blanched almonds rough chopped
  • 1/4 cup golden raisins
  • 1/2 cup pomegranate seeds arils


  • You will need 2 cups soaked cracked wheat and 2 cups cooked wheat berries. Follow the directions on the packages. Once soaked and cooked, measure out 2 cups each and put in a large bowl.
  • Mix the dressing by whisking the olive oil and lemon juice together. Pour it over the wheat and toss to combine well. Season with 1/2 tsp salt and lots of fresh cracked black pepper. Toss again.
  • Add the minced parsley, mint, cucumber, and red onion, toss well. Cover and refrigerate for at least an hour.
  • Toss the salad again, and taste to adjust any of the seasonings. When you are ready to serve, top with the 'jewels'. Garnish with a few mint or parsley leaves.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • If you want to try a classic tabbouleh, here’s my original TABBOULEH RECIPE.
  • You can certainly make Jeweled Tabbouleh with just the cracked wheat, which would be traditional. I used the wheat berries because I like the ‘chew’ factor that they add. Wheat berries and bulgur are available in most large grocery stores, and all health food and gourmet markets. Sometimes you’ll find them in the bulk bins.
  • You can substitute other ‘jewels’ if you like…dried cranberries, walnuts, cashews, dates, or dried figs would all be good. Again, the bulk bins are good because you can take exactly the amount you need without having to buy a big package of each ingredient.
  • Tabbouleh usually contains tomatoes, but I left them out in this recipe because I thought their flavor might clash with the dried fruits. Feel free to add them in if you like.
  • Don’t skimp on the fresh parsley and mint, they give the salad it’s distinctive fresh flavor.


Don’t forget to pin this beautiful Jeweled Tabbouleh!

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  • Reply
    Dale and don mills
    March 14, 2019 at 5:45 pm

    Great idea …going to Bulk Nation to pick up what i can for this ..looks yummy, and we are on a low to no carb diet so this should be great for us ..hubby and i are trying to get more mileage off these old( nearly 70 ) bodies of ours , and the plus side is we love salads ..i personally will love this chewy crunchy one.., thanks honey for this super great recipe and we’ll be trying it asap..<3.

  • Reply
    February 21, 2018 at 4:03 am

    I have made the traditional recipe of tabbouleh before with tomatoes and loved it. At age 70yrs. I am compiling my own recipe book of new recipes from Persia. This recipe I will make in the summer and look forward to many more recipes. I will of course halve the ingredients as there is only 3 of us. Making the full recipe when entertaining. I am just discovering new foods when dining out at Persian Restaurants. Thank you for you recipes and blog.

  • Reply
    Mary Ann | The Beach House Kitchen
    February 4, 2016 at 4:23 am

    Sounds so delicious Sue and looks totally gorgeous too! The colors are making me think spring!

  • Reply
    Gerlinde @Sunnycovechef
    February 4, 2016 at 1:58 am

    I enjoy Tabbouleh but rarely make it. Thanks for giving us this wonderful recipe and explaining the difference between the bulgur and the wheat berries.

  • Reply
    February 3, 2016 at 10:50 pm

    Another beautiful culinary creation Sue – bravo. I love Persian jeweled rice – I taught the American chef who cooked for our wedding how to make it 🙂 how interesting to mix the nit’s and fruit from jeweled rice with this salad. ??

  • Reply
    Samantha @FerraroKitchen
    February 3, 2016 at 12:24 pm

    Grew up on all types and flavors of tabbouleh….I could eat this rainbow style all day, every day!!

  • Reply
    February 3, 2016 at 10:41 am

    b-e-a-UTIFUL! this salad is made of so many little gems–i applaud your creativity here! what a delicious and stunning combination.

  • Reply
    John/Kitchen Riffs
    February 3, 2016 at 10:28 am

    Good tip on the difference between bulgur and wheat berries. I knew that. Kinda. Sorta. Maybe. OK, my dog ate my homework. 🙂 Anyway, this is so pretty. And we do eat, at least in part, with our eyes, don’t we? Really nice — thanks.

    • Reply
      February 3, 2016 at 10:32 am

      You always make me laugh John! Have a great day 🙂

  • Reply
    [email protected]'s Recipes
    February 3, 2016 at 7:47 am

    Absolutely delightful! I too love a good tabbouleh.

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