Tabbouleh I

Tabbouleh I

68 Reviews 6 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
Recipe by  jen

“A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  2. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

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Reviews (68)

Rate This Recipe


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.



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.

bitch'n kitchen

bitch'n kitchen

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.

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Amount Per Serving (8 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 303 mg
  • 12%

Based on a 2,000 calorie diet



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Tabbouleh II


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Low Fat Lemon Lima Bean Tabbouleh