READY IN 3+ hrs

Cilantro Tabouli

Read Reviews (35)

"Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!" — robynmorgan

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 3 hrs 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 10, 2011

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 reviews and added an extra tomato and more onion and herbs. When the bulgur was ready to add it was a huge amount (swelled to twice as much)...much more bulger than vegtables which differs fromthe kind I like from my grocery store. So I just added about half of it to my veggie mixture. I don't know what traditional Tabouli is supposed to be like, but prefer more veggies than the bulgur. I let this sit in the refrigerator overnight and it taste much better today...I do suggest making it a day ahead for the flavors to blend. It is a nice refreshing salad on a hot sunny afternoon. I will make again but only with half as much bulger wheat and twice as much vegetable/herb mixture.

—*Sherri*

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Most Helpful Critical Review

Oct 14, 2011

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.

—septemberann

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47 Ratings

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Jul 12, 2010

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 expect the herbs to shine through more. The lemon overpowered the cilantro so much that cilantro wasn't the main flavor, which is what I was hoping for. That being said, it was good, and healthy. I would make it again and just have different expectations!

—emmae

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Jun 10, 2011

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 cooking pasta. I then didn't need to add salt to the salad. Second: I doubled the cumin. Third: I substituted lime for lemon Forth: I made it 24 hour ahead so the flavors had plenty of time to marinate. The result was a knock out.

—AmyFisher

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Oct 13, 2010

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.

—Sunflowerluver1277

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May 04, 2011

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 flavor was stronger and overall more flavorful. I think next time though I will add more garlic (4 cloves) and cilantro (bring it up to 1 cup).

—Bronwyn

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Jun 03, 2010

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.

—smb

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Mar 14, 2011

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. We used medium grind bulgur and it cooked perfectly at the recommended soaking time.

—bbourgault

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Nutrition

Calories
94 kcal
5%

Carbohydrates
11.8 g
4%

Cholesterol
0 mg
0%

Fat
4.8 g
7%

Fiber
3.1 g
12%

Protein
2.2 g
4%

Sodium
76 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cilantro Tabouli

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 94
Calories from Fat: 44

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 76mg 3 %
Potassium 206mg 6 %
Total Carbohydrates 11.8g 4 %
Dietary Fiber 3.1g 12 %
Protein 2.2g 4 %
Sugars 1.5g
Vitamin A 17 %
Vitamin C 15 %
Calcium 3 %
Iron 11 %
Thiamin 7 %
Niacin 10 %
Vitamin B6 7 %
Magnesium 9 %
Folate 13 %

* 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.