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Tabbouleh

Tabbouleh

  • Prep

    20 m
  • Ready In

    1 h 50 m
NIBLETS

NIBLETS

This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
  2. Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mary K.
34

Mary K.

10/15/2003

This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.

LEINAA
18

LEINAA

7/20/2004

I omit the water and soak the bulgur in lemon juice. Really adds something to it

jamiejfm
14

jamiejfm

2/12/2006

This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with a strainer. I may try it again and cut down the water to 2 cups.

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