Lemon Tabouli Recipe - Allrecipes.com
Lemon Tabouli Recipe
  • READY IN 50 mins

Lemon Tabouli

Recipe by  

"A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    50 mins


  1. In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.
  2. Fluff bulgur with a fork, and season to taste with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2006

Very tasty, and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak, I microwaved the mixture for a minute on high before letting it sit, and it turned out just fine after 30 minutes. I also increased the parsley to a full 2 cups, and also added some chopped tomato and cucumber for a bit extra chunkiness. Definitely a keeper.

Most Helpful Critical Review
Apr 26, 2007

This recipe needs a LOT of modification to even resemble decent tabouli. It has way too much bulgar wheat, not nearly enough parsley, it doesn't say to rinse the bulgar, and if you add it all in w/ the boiling water you end up cooking your herbs. If you do make and modify it, add diced/seeded cucumbers and tomatoes.


20 Ratings

Apr 05, 2007

Thanks, Twinkeroo, great suggestions! I increased parsley to 2 cups and added tomoto and cucumber. Also added some scallions. Used full about of lemon juice and zest and loved it! This was my first attempt at making my own tabouli and would recommend letting salad refrigerate overnight before serving to let flavors really come out. Yum!!

Aug 19, 2009

The ingredients are a good start; the proportions didn't seem right to me. For me, this dishes main ingredient should be parsley. So, 1 cup bulgur, 2 bunches parsley, 1/2 bunch mint. Next time I would do even less bulgur. LOTS of salt and pepper; pinches are NOT ENOUGH! With my changes is GREAT and would make again.

Aug 15, 2005

This recipe is like the one I first tasted years ago when I spent some time in Lebanon. Whenever I go to a Lebanese restaurant I always check the Tabouli but none can compare with the tangy goodness I first had. It's the quality and quantity of lemon that makes the difference between just so-so and great. This one comes close.

Jan 06, 2010

I was disapointed with this recipe. The flavors sound good but the instructions are off. I started making this at 4pm and it's now 5:40pm and the water has still not soaked into the bulgar. I've taken it to the microwave trying to save it but I think it's a goner. :( Normally the ratio of water to bulgar is 1 1/2 cups water to 1 cup bulgar and you boil water then add bulgar then simmer for 15 minutes. I'll do this next time if i try it again.

Oct 22, 2006

Having only tried tabouli at our Armenian restaurant, this was definitely NOT what I expected, having no tomatoes or onions and a minimal amount of parsley. It was quite tasty, though. Because of the other reviews of way too much lemon, I left out the zest and only used the juice. It wasn't lemony at all. It was really good, though and will be a nice addition to our summer salad recipe rotation. Next time, I'll add a few veggies (cucumbers, bell peppers, tomatoes, etc.) and more parsley and mint, but thanks for a yummy, different recipe!

Dec 09, 2005

It definitely took much, much longer to soak up the water - more like 60 minutes. The bulgur still had a tough consistency and was pretty much inedible due to its lack of flavor, of which only lemon was apparent.


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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