Alternative Tabbouleh (Tabouli)

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"This is not traditional middle-eastern tabbouleh and does not contain any parsley. Many people have medical reasons for avoiding too much apiol and myristicin (found in parsley) and prefer not to eat parsley-rich dishes. Not only is this salad delicious, but it is also packed with nutrients."
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3 h 20 m servings 130 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Ready In

  1. Stir water, lemon juice, olive oil, mint, salt, and pepper together in a large container with a lid; add bulgur wheat, stir to coat, and soak in refrigerator until bulgur is soft, 3 hours to overnight.
  2. Mix tomato, cucumber, red onion, broccoli, and dried cranberries together in a large bowl; add bulgur wheat mixture and stir to coat.


  • Cook's Notes:
  • Increase or decrease the amount of veggies according to your taste.
  • To get more vitamins and minerals, don't peel the cucumber. Most of the nutritional benefits are in the skin!



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