14 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 50 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 - 12 servings



  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.

Share It

Reviews (14)

Rate This Recipe
Mary K.

Mary K.

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.



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



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.

More Reviews

Similar Recipes

Quinoa Tabbouleh

Quinoa Tabbouleh

Tabbouleh III

Tabbouleh III

Tabbouleh I

Tabbouleh I

Tabbouleh II

Tabbouleh II

Coriander Tabbouleh Salad with Shrimp

Coriander Tabbouleh Salad with Shrimp

Authentic Tabbouleh

Authentic Tabbouleh


Amount Per Serving (11 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tabbouleh II


next recipe:

Low Fat Lemon Lima Bean Tabbouleh