Tabbouleh Recipe -
Tabbouleh Recipe
  • READY IN ABOUT 2 hrs


Recipe by  

"This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required."

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Ingredients Edit and Save

Original recipe makes 10 - 12 servings Change Servings
  • PREP

    20 mins

    1 hr 50 mins


  1. Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
  2. Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2003

This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.

Most Helpful Critical Review
Feb 12, 2006

This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with a strainer. I may try it again and cut down the water to 2 cups.

Jul 20, 2004

I omit the water and soak the bulgur in lemon juice. Really adds something to it

Jan 20, 2014

One and a half cups of bulgar wheat for 1 cup of parsley and 1/4 of mint is way off. To be authentic, it should be the other way around, 1 cup of prepared bulgar to about 2 cups of chopped parsley and 1/2 to 1 cup of mint, depending on the personal preference for fresh mint (I go for the cup). and when I say prepared, i mean about 1/2 cup dry and then cover it with boiling water and some salt; let it sit for about 15 minutes, then pour if off into a strainer and run cool tap water over it to cool it. Take it by the handfuls and squeeze as much water out as you can and toss the squeezed bulgur into the salad, this will prevent sogginess as your salad will stay light and fluffy. I also prefer regular onion finely minced to the green onions, about 1/8 a cup, or to taste. Lastly, after you chop the parley (which must be Italian flat-leaf), squeeze the water out of that too (and the mint) before adding it to the salad, again to keep the salad from being watery and soggy. Two pounds of tomatoes sound off too; I'd say two medium sized tomatoes are more than enough. Taboulah should be mostly green in color and dotted with bulgur and tomatoes. Fresh lemon, olive oil, salt, and pepper are to taste. When made this way, it is the ultimate salad with kebabs or rice dishes, and soooo healthy!

Jan 21, 2006

this tabbouleh recipe is okay, but I've since made better. . .

Feb 22, 2008

Very tasty, I used 2 cups of parsley the way they make it at the Jewish restaurant and added a tablespoon of chopped fresh mint, so good.

Jan 08, 2006

My family wouldn't touch it. Didn't taste anything like tabbouleh we've had in restaurants. Very odd flavor, too grainy tasting.

Oct 16, 2003

Simple & delicious. I usually like more parsley in tabbouleh but I think this is a more traditional recipe. Very good.


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  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 11 mg
  • < 1%

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

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