Tabbouleh III

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Most Helpful Positive Review

May 09, 2005

I would like to suggest some modifications to this recipe: instead of cucumbers u can chop lemon skin into very tiny cubes, add another cup of very finely chopped parsley,and u don't need to soak the borgol with boiling water just rinse them and soak them with the lemons that you're going to use in the dressing.Most important, garlic shouldn't be used. Try with it on the side fresh cabbages or lettuce. I'm lebanese and that's the lebanese way of preparing it. Hope u like this recipe and Bon Appetit!!!

—MUSHKA1

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Most Helpful Critical Review

Jun 30, 2009

For a much healthier version, try using a scant 4 tablespoons of oil. It still tastes delicious and is quite a bit less oily. Also, let the bulgur sit for an hour with about 1 1/8 cup of hot water, it doesn't have to be boiling hot. The bulgur soaks up the water perfectly.

—Dduellman

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171 Ratings

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Jun 07, 2005

If you use 1 cup of bulgar wheat, and 1 cup of boiling water, I've found you won't need to drain any excess water from the wheat. All of the water will be soaked up by the wheat and be a wonderful consistency!

—SOPHIE50

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May 03, 2007

I have now made this recipe a few times to take to a braai (South African barbeque) and it always goes down very well and it goes very well with grilled meat. I have made it with red and brown onion instead of the spring onion when I have been out of spring onion and I like the red onion best. I have also found that the olive oil should be reduced to 1/4 cup (for my tastes) and that the bulgar should be soaked in less water to save the mess of draining it - about 1 1/4 cups. This also keeps it kinda crunchy and prevents it going soggy. This salad must be well mixed again before serving as the dressing settles to the bottom. All in all a great recipe.

—Louiselombard

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Jul 23, 2003

Lastnight was Greek night at our house. How great that every recipe I wanted was on this site! This is particularly good Tabbouleh. I like your version, Katherine. The only thing I did differently was to cut the olive oil to 1/2c (only because everything else on the menu had Oil in it too), added some red onion for color, and added 3/4 cup more parsley. This was sooooo good! Thanks for sharing.Our Greek night was a success because of cooks like you! :0)

—MAGGIE MCGUIRE

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Aug 29, 2002

The only regrets my husband had about moving from downtown Chicago was that he would miss our butcher and our favorite Mediterranean restaurant for Tabbouleh. Well I found a new butcher and now (thanks to Katherine), my search for great Tabbouleh is over! In fact, My husband loves this so much, he ran out to buy me a Cuisinart Mini Prep to eliminate the chopping chore and ease his guilt over wanting double batches!

—AVOCET

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Sep 11, 2003

This was really good and healthy! I soaked the wheat longer than 30 minutes and it soaked up all of the water and there was nothing to drain.

—GARLICKE

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Oct 02, 2005

Very good recipe, although my husband (who loves tabbouleh) couldn't remember ever having any with bulgar in it. At any rate, he said it was very good; I made Peppy's pitas from this site (excellent) along with Hummus III (the best!!) and this is what I did: I cut the pitas into triangles, lightly toasted them in the oven, and spread each piece ith a bit of hummus and topped with some tabbouleh. Arrange on a platter and garnish with bits of parsley, red pepper, and green onions, and you've got a presentation worthy of any gourmet restaurant. Wonderful recipe Katherine!

—Kathy

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Nutrition

Calories
244 kcal
12%

Carbohydrates
19 g
6%

Cholesterol
0 mg
0%

Fat
18.5 g
28%

Fiber
4.6 g
18%

Protein
3.3 g
7%

Sodium
593 mg
24%

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

Nutritional Information

Tabbouleh III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 244
Calories from Fat: 166

% Daily Value *
Total Fat 18.5g 28 %
Saturated Fat 2.6g 13 %
Cholesterol 0mg 0 %
Sodium 593mg 24 %
Potassium 338mg 9 %
Total Carbohydrates 19g 6 %
Dietary Fiber 4.6g 18 %
Protein 3.3g 7 %
** Sugars 1.9g
Vitamin A 23 %
Vitamin C 44 %
Calcium 5 %
Iron 14 %
** Thiamin 9 %
Niacin 16 %
** Vitamin B6 10 %
** Magnesium 16 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.