New this month
Get the Allrecipes magazine just $5!

Tabbouleh III


"This is a Lebanese salad (my version of tabbouleh) that we like served with everything!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


4 h 45 m servings 244 cals
Original recipe yields 8 servings


  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
  2. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 167
  1. 213 Ratings

Most helpful positive review

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 wonder...

Most helpful critical review

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 wat...

Most helpful
Most positive
Least positive

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 wonder...

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 soa...

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 ...

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 different...

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...

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.

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 (exce...

Made this for my husband's birthday (one of his favorite dishes - i just found out). He loved it. Likes to eat it with flat bread. I also used less oil, 1/2 cup.

Delicious, refreshing and healthy salad. I think olive oil may be decreased to 1/2 cup. Otherwise, the recipe was perfect, and I did no change. Serves 4 to 6 people as a main dish.