Tabbouleh I

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Most Helpful Positive Review

Oct 22, 2004

Being born & raised in "Lebanon",I would say this recipe is the closest to the one that my mom & sisters used to make,except that they did not have cucumbers in it.I love it.Keep this recipes flowing.

—ZEEROME

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Most Helpful Critical Review

Aug 26, 2009

The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad, not a burgul salad. I have substituted 1 cup burgul for 0.25 cup and 1 cup parsely for 2.5 cups, and ommitted the cucumber which is a non traditional addition.

—3azza

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88 Ratings

Oct 18, 2003

I really enjoyed this receipe. It was fast, easy, and extremely flavorful. I also tried a variation by exchanging the lemon juice with red wine vinegar. This receipe holds up well in the fridge for about 10 days.

—hkb

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Jan 05, 2009

This recipe is very good. It tastes as it should I think. I usually added more parsley because I like it that way but otherwise I followed the recipe as is. Make sure you chop the parsley by hand and do not use the food processor or it may be to watery.

—bitch'n kitchen

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Feb 11, 2005

Tabouli is one of my favorite side dishes. I have always made it without mint, just because I didn't have it on hand and it is wonderful. I have't tried it with the green onions suggested here, usually just a little yellow onion chopped super fine, or just left it out. I don't squeeze fresh lemons either, though I'm going to try that way next. Every way I have tried tabouli (except a prepackaged mix- not the same at all)it is always good. I have also found it is a conversation starter at pot-lucks because few people can recognize the main ingredient, thought it looks very colorful and appealing.

—Tabby

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Apr 21, 2005

I doubled the veggies.

—SharilSimmons

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Aug 29, 2002

This salad is great, I love it. It is easy, fast and vegan. I especially like the crunchiness of the cucumbers. It would be good with water chestnuts too.

—ROSCHELLE

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Sep 14, 2010

Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the same amount of water and let it sit for 30 or so minutes - no cooking necessary. While the bulgar sits soaking in the water I chop up all my other ingredients, which for me is cucumber, tomato (the outside edge, not the juicy fleshy inside part), red or yellow onion, and LOTS of parsley. The mint can be overwhelming so I don't add it. I also add a lot of salt and put much more lemon juice than olive oil, but that's because I prefer the lemon taste. Great basic recipe, though!

—New Cook

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Nutrition

Calories
162 kcal
8%

Carbohydrates
18.4 g
6%

Cholesterol
0 mg
0%

Fat
9.5 g
15%

Fiber
4.7 g
19%

Protein
3.3 g
7%

Sodium
303 mg
12%

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

Nutritional Information

Tabbouleh I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 162
** Calories from Fat: 85

% Daily Value *
** Total Fat 9.5g 15 %
** Saturated Fat 1.3g 7 %
** Cholesterol 0mg 0 %
** Sodium 303mg 12 %
** Potassium 331mg 9 %
** Total Carbohydrates 18.4g 6 %
** Dietary Fiber 4.7g 19 %
** Protein 3.3g 7 %
** Sugars 2.1g
** Vitamin A 25 %
** Vitamin C 42 %
** Calcium 5 %
** Iron 14 %
** Thiamin 9 %
** Niacin 16 %
** Vitamin B6 9 %
** Magnesium 16 %
** Folate 21 %

* 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.