Lemon Tabouli

Lemon Tabouli

Nina 0

"A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish."

Ingredients 50 m {{adjustedServings}} servings 169 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.
  2. Fluff bulgur with a fork, and season to taste with salt and pepper.
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Reviews 19

  1. 22 Ratings


This recipe needs a LOT of modification to even resemble decent tabouli. It has way too much bulgar wheat, not nearly enough parsley, it doesn't say to rinse the bulgar, and if you add it all in w/ the boiling water you end up cooking your herbs. If you do make and modify it, add diced/seeded cucumbers and tomatoes.


Very tasty, and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak, I microwaved the mixture for a minute on high before letting it sit, and it turned out just fine after 30 minutes. I also increased the parsley to a full 2 cups, and also added some chopped tomato and cucumber for a bit extra chunkiness. Definitely a keeper.


Thanks, Twinkeroo, great suggestions! I increased parsley to 2 cups and added tomoto and cucumber. Also added some scallions. Used full about of lemon juice and zest and loved it! This was my first attempt at making my own tabouli and would recommend letting salad refrigerate overnight before serving to let flavors really come out. Yum!!