Lemon Tabouli

Lemon Tabouli

17

"A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish."
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Ingredients

50 m servings 169 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 59 mg
  • 2%

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.

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Directions

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  • Prep

  • Ready In

  1. In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.
  2. Fluff bulgur with a fork, and season to taste with salt and pepper.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

Very tasty, and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak, I microwaved the mixture for a m...

Most helpful critical review

This recipe needs a LOT of modification to even resemble decent tabouli. It has way too much bulgar wheat, not nearly enough parsley, it doesn't say to rinse the bulgar, and if you add it all i...

This recipe needs a LOT of modification to even resemble decent tabouli. It has way too much bulgar wheat, not nearly enough parsley, it doesn't say to rinse the bulgar, and if you add it all i...

Very tasty, and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak, I microwaved the mixture for a m...

Thanks, Twinkeroo, great suggestions! I increased parsley to 2 cups and added tomoto and cucumber. Also added some scallions. Used full about of lemon juice and zest and loved it! This was m...

The ingredients are a good start; the proportions didn't seem right to me. For me, this dishes main ingredient should be parsley. So, 1 cup bulgur, 2 bunches parsley, 1/2 bunch mint. Next tim...

This recipe is like the one I first tasted years ago when I spent some time in Lebanon. Whenever I go to a Lebanese restaurant I always check the Tabouli but none can compare with the tangy good...

I was disapointed with this recipe. The flavors sound good but the instructions are off. I started making this at 4pm and it's now 5:40pm and the water has still not soaked into the bulgar. I...

Having only tried tabouli at our Armenian restaurant, this was definitely NOT what I expected, having no tomatoes or onions and a minimal amount of parsley. It was quite tasty, though. Because...

It definitely took much, much longer to soak up the water - more like 60 minutes. The bulgur still had a tough consistency and was pretty much inedible due to its lack of flavor, of which only l...

This was my first attempt at tabouli and I think it turned out great! I left out the parsley and just added more mint. I also used less than 4 cups for a water and it still took longer than 30...