Lebanese-Style Tabouli

Lebanese-Style Tabouli

Rabie Kobeissi

"This salad is the best salad you will ever have. It's rated one of the best in the world, this is a tradition in Lebanon and the Middle East and is very healthy."
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Ingredients

2 h servings 182 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 889 mg
  • 36%

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.

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Directions

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  • Prep

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  1. Bring the water to a boil in a small saucepan over high heat. Remove from the heat, stir in the bulgur, cover, and let stand 20 minutes.
  2. Scrape the bulgur into a mixing bowl, and stir in the salt, cinnamon, lemon juice, olive oil, tomatoes, onions, parsley, and mint. Stir, then refrigerate uncovered 1 hour until cold.

Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

WE used this as a base and made one with all of the ingrediants except the cinamon and the bulgar. We used quinoa. We love the texture so much better than the bulgar wheat - and we can serve i...

Most helpful critical review

After making this I was left wondering if there were some serious errors on the qtys of ingredients. This initially came out as a big soupy mess. 1/3 cup of bulgur wasn't nearly enough so I ende...

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After making this I was left wondering if there were some serious errors on the qtys of ingredients. This initially came out as a big soupy mess. 1/3 cup of bulgur wasn't nearly enough so I ende...

I am lebanese and we do not put cinnamon in tabouli. I have never heard of that in my life...

Leave out the cinnamon!!!, add one more bunch of parsley-wash really well, don't boil the burghul wheat-just soak it for 5 minutes, add 1/3 cup lemon juice and 1/4 cup olive oil and adjust to ta...

WE used this as a base and made one with all of the ingrediants except the cinamon and the bulgar. We used quinoa. We love the texture so much better than the bulgar wheat - and we can serve i...

I just kind of used the recipe as a base and eyeballed the amounts. This was really lemony, I added a tiny bit of sugar and a lot of salt to cut the sourness. However, tabouli is a great way to ...

I didn't enjoy this recipe as written; there was just too much lemon juice, oil, and tomato included and the cinnamon flavor was all wrong. I substituted half of a large cucumber for two of the ...

forget the cinnamon (not a good match with the parsley)...try 4 or 5 green onions instead of regular onions for a milder taste. Sumac is a nice lemon-flavoured spice that I like to add (amount ...

EXCELLENT! I added red and green pepper and garlic infused pure olive oil.

This was delicious and very easy to make! Definitely going to be a favorite.

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