Recipe by jen
"A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice."
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1 2/3 cups
chopped green onions
chopped fresh parsley
chopped fresh mint
cucumber - peeled, seeded and chopped
ground black pepper to taste
Being born & raised in "Lebanon",I would say this recipe is the closest to the one that my mom & sisters used to make,except that they did not have cucumbers in it.I love it.Keep this recipes flowing.
The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad, not a burgul salad. I have substituted 1 cup burgul for 0.25 cup and 1 cup parsely for 2.5 cups, and ommitted the cucumber which is a non traditional addition.
I really enjoyed this receipe. It was fast, easy, and extremely flavorful. I also tried a variation by exchanging the lemon juice with red wine vinegar. This receipe holds up well in the fridge for about 10 days.
This recipe is very good. It tastes as it should I think. I usually added more parsley because I like it that way but otherwise I followed the recipe as is. Make sure you chop the parsley by hand and do not use the food processor or it may be to watery.
Tabouli is one of my favorite side dishes. I have always made it without mint, just because I didn't have it on hand and it is wonderful. I have't tried it with the green onions suggested here, usually just a little yellow onion chopped super fine, or just left it out. I don't squeeze fresh lemons either, though I'm going to try that way next. Every way I have tried tabouli (except a prepackaged mix- not the same at all)it is always good. I have also found it is a conversation starter at pot-lucks because few people can recognize the main ingredient, thought it looks very colorful and appealing.
Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the same amount of water and let it sit for 30 or so minutes - no cooking necessary. While the bulgar sits soaking in the water I chop up all my other ingredients, which for me is cucumber, tomato (the outside edge, not the juicy fleshy inside part), red or yellow onion, and LOTS of parsley. The mint can be overwhelming so I don't add it. I also add a lot of salt and put much more lemon juice than olive oil, but that's because I prefer the lemon taste. Great basic recipe, though!
I doubled the veggies.
This salad is great, I love it. It is easy, fast and vegan. I especially like the crunchiness of the cucumbers. It would be good with water chestnuts too.
* 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: 162
** Calories from Fat: 85
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