Tabbouleh II

Tabbouleh II

48 Reviews 6 Pics
  • Prep

    10 m
  • Ready In

    1 h 10 m
EPITOPES
Recipe by  EPITOPES

“This recipe is the real deal! It's great tasting, healthy and easy to make.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

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Reviews (48)

Rate This Recipe
mikkimark
81

mikkimark

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.

MLFOUCHEY
33

MLFOUCHEY

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.)

LINDA IRRGANG
25

LINDA IRRGANG

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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