READY IN ABOUT 1¼ hrs

Tabbouleh II

Read Reviews (45)

"This recipe is the real deal! It's great tasting, healthy and easy to make." — EPITOPES

Directions

Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Kitchen-Friendly View

PREP 10 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

May 06, 2009

Having had a Lebanese nanny and being married to a Lebanese/American I have learned what I hope can be helpful hints. Bulgar can be found in most healthfood stores,use the "fine" and soak overnight in cool water. Never use the stems on the parsley,to add flavor snip the leaves off with kitchen sheers (I do it while watching TV,use a food processor to grind the parsley. Same goes for the mint is using fresh mint,if using dried use a wire mesh strainer to finely grind the mint into the salad. This is a great recipe and is the true Lebanese recipe.

—mikkimark

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Most Helpful Critical Review

Jun 15, 2009

Pretty good. I scaled the recipe down to 1 serving cause no one else in the family likes tabbouleh : ( but had to add more bulgar because there was a LOT of water left after 30 min. Only had green onions and added a couple cloves of garlic minced fine and sauted over low heat in the olive oil. Will probably use more mint next time, too. Still, I enjoyed it as a light lunch.

—Gina

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61 Ratings

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Mar 11, 2009

living in Michigan , pre 911 , we had a ton of middle eastern resturants. Not the big corporate ones' but the small Mom and Pop operations where the food wasn't premade in bulk by a machine. Sadly those small resturants that used to be packed and hopping , dwindled and closed. This is very authentic. Just how I was shown to make it by my little old grandmother neighbor before she passed away. However she wouldn't make such a small amount ! ( I put a bit of minced garlic in mine.)

—MLFOUCHEY

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Oct 26, 2003

This is a great recipe: quick, simple but authentic....looking for REAL tabouleh...this is it!

—LINDA IRRGANG

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Jun 24, 2007

This was an incredibly easy and delicious recipe. I couldn't find bulgur in either of my local grocery stores so I used couscous instead. I'm looking forward to it tomorrow for lunch in a pita pocket with some fresh from the garden veggies. I definitely will be making this again!

—ShawnDell31

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Aug 29, 2002

Very nice but try coriander leaves (Chinese parsley) instaed of standard parsley

—JOHNPWILLIAMS

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May 31, 2007

This is really good! I forgot the onion. I didn't mean to but it was great without it. I have only one complaint... There wasn't enough to go around. I ate almost all of it myself before my husband got a chance to taste it. I really like the mint in it. But I think I'm going to have to grow some myself because fresh mint costs too much at the store. Next time, I'll double the recipe and remember the onion.

—grandma_beth

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Aug 13, 2005

Very Yummy. Refreshing.

—SAFETYPIN00

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Nutrition

Calories
101 kcal
5%

Carbohydrates
19.2 g
6%

Cholesterol
0 mg
0%

Fat
3 g
5%

Fiber
5.7 g
23%

Protein
3.5 g
7%

Sodium
20 mg
< 1%

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

Nutritional Information

Tabbouleh II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 101
** Calories from Fat: 27

% Daily Value *
** Total Fat 3g 5 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 20mg < 1 %
** Potassium 566mg 16 %
** Total Carbohydrates 19.2g 6 %
** Dietary Fiber 5.7g 23 %
** Protein 3.5g 7 %
** Sugars 5.4g
** Vitamin A 51 %
** Vitamin C 106 %
** Calcium 8 %
** Iron 19 %
** Thiamin 15 %
** Niacin 17 %
** Vitamin B6 14 %
** Magnesium 16 %
** Folate 32 %

* 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.