Recipe by Rabie
"This salad is the best salad you will ever have. It's rated one of the best in the world, this is a tradition in Lebanon and the Middle East and is very healthy."
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fresh lemon juice
1 3/4 pounds
onions, finely chopped
fresh parsley, chopped
fresh mint, chopped
WE used this as a base and made one with all of the ingrediants except the cinamon and the bulgar. We used quinoa. We love the texture so much better than the bulgar wheat - and we can serve it to our friends who are not able to eat wheat. Thanks!
After making this I was left wondering if there were some serious errors on the qtys of ingredients. This initially came out as a big soupy mess. 1/3 cup of bulgur wasn't nearly enough so I ended up going back and hydrating another cup of dried bulgur and then adding it to the rest of the ingredients. Before I added more bulgur, I had a bowl of parsley, mint and tomatoes floating in lemon & tomato juice. Since this was already so soupy I only used half of the olive oil and I also cut back on the salt. You might consider seeding the tomatoes to cut back on the liquids. This was also much more lemony than any other recipe I've tried. I didn't mind the lemon flavor but it was much more prominent than any versions I've been served before.
I am lebanese and we do not put cinnamon in tabouli. I have never heard of that in my life...
Leave out the cinnamon!!!, add one more bunch of parsley-wash really well, don't boil the burghul wheat-just soak it for 5 minutes, add 1/3 cup lemon juice and 1/4 cup olive oil and adjust to taste.
I just kind of used the recipe as a base and eyeballed the amounts. This was really lemony, I added a tiny bit of sugar and a lot of salt to cut the sourness. However, tabouli is a great way to use up all the parsley I was blessed with, and this recipe has all the classic ingredients I remember.
I didn't enjoy this recipe as written; there was just too much lemon juice, oil, and tomato included and the cinnamon flavor was all wrong. I substituted half of a large cucumber for two of the tomatoes, substituted green onions for a milder onion flavor, only used the juice of one lemon and only 1 Tablespoon of olive oil; I also used ground allspice instead of cinnamon and I added one clove of garlic and in the future may use two or three. This recipe is much too watery as written, even if the bulgur is drained after cooking, which it should be. With my modifications I would give this a rating of four; it's still not the best tabouli I've ever had, but it's good and I'll make it again.
forget the cinnamon (not a good match with the parsley)...try 4 or 5 green onions instead of regular onions for a milder taste. Sumac is a nice lemon-flavoured spice that I like to add (amount depends on your liking- 1 tsp is enough for me). Also, I like my bulgur to have some crunch, so I only soak it in warm water for 10 minutes or so. Serve with romaine lettuce for an authentic side to barbecue chicken and rice.
I added red and green pepper and garlic infused pure olive oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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