Search thousands of recipes reviewed by home cooks like you.

Tabbouleh III

Tabbouleh III

  • Prep

  • Ready In

KITKATY

This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
  2. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SOPHIE50
226
6/7/2005

If you use 1 cup of bulgar wheat, and 1 cup of boiling water, I've found you won't need to drain any excess water from the wheat. All of the water will be soaked up by the wheat and be a wonderful consistency!

MUSHKA1
159
5/9/2005

I would like to suggest some modifications to this recipe: instead of cucumbers u can chop lemon skin into very tiny cubes, add another cup of very finely chopped parsley,and u don't need to soak the borgol with boiling water just rinse them and soak them with the lemons that you're going to use in the dressing.Most important, garlic shouldn't be used. Try with it on the side fresh cabbages or lettuce. I'm lebanese and that's the lebanese way of preparing it. Hope u like this recipe and Bon Appetit!!!

Louiselombard
103
5/3/2007

I have now made this recipe a few times to take to a braai (South African barbeque) and it always goes down very well and it goes very well with grilled meat. I have made it with red and brown onion instead of the spring onion when I have been out of spring onion and I like the red onion best. I have also found that the olive oil should be reduced to 1/4 cup (for my tastes) and that the bulgar should be soaked in less water to save the mess of draining it - about 1 1/4 cups. This also keeps it kinda crunchy and prevents it going soggy. This salad must be well mixed again before serving as the dressing settles to the bottom. All in all a great recipe.