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Cilantro Tabouli

Cilantro Tabouli


"Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!"
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3 h 35 m servings 94 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

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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  • Prep

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  1. Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  2. Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

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Read all reviews 47
  1. 66 Ratings

Most helpful positive review

This is my first time making Tabouli. The only Tabouli I have ever had is from my local grocery store and love its refreshing taste, but it cost four bucks for an 8 oz. container. I read the rev...

Most helpful critical review

Way too lemony..i think the juice of two lemons is too much. My usually not picky daughter would not eat it. I suggest 2TBS of lemon juice instead.

Most helpful
Most positive
Least positive

This is my first time making Tabouli. The only Tabouli I have ever had is from my local grocery store and love its refreshing taste, but it cost four bucks for an 8 oz. container. I read the rev...

This is a good base recipe. Per the reviews many felt the results were a bit flat or lacked zip so I tweaked it a bit. First: when cooking the wheat, I salted the water the way you would if c...

I thought this was tasty, but wasn't exactly what I had in mind. The ratio of bulgur to the other ingredients was too much. It seemed like more of a bulgur salad, as opposed to tabouli, where ...

I heart Cilantro and this was fantastic. I replaced 1/4 cup of Bulgar Wheat with Barley just to give it more OOMPH and used Cannellini beans.

I wasn't sure if I liked this recipe at first because it seemed the bulgur wheat overpowered the other ingredients. However, I changed my mind after it set in the fridge overnight. The cilantro ...

Absolutely delicious! My class used this recipe in a menu prepared for 100 people and everyone loved it. My only complaint is that the recipe does not tell you which size of bulgur grain to use....

I just got a little taste of this and it's delicious! I'm sure it will be wonderful with our chicken kebabs for tonights dinner. This was my first time making tabouli. I acually used wheat be...

This is delicious! I made this as stated, with the exception of using 2 tbl fresh lime juice instead of lemon juice. I'm just not a fan of lemon juice.

Okay since I don't know what authentic Tabouli tastes like, I will give this a 4 out of 5. Maybe my lemons were too big but wowser, it was very lemony. I also used cracked wheat and flat leaf ...

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