3.9 of 5 (43)
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Nutritional Info
  • Amount Per Serving
  • Calories: 274.9
  • Total Fat: 13.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 30.9 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 6.3 g

View full nutritional breakdown of Tabbouleh Salad calories by ingredient
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Tabbouleh Salad


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Introduction

Peppery parsley balanced by sweet, tangy mint. Peppery parsley balanced by sweet, tangy mint.

Ingredients

    1 cup bulgur wheat2 cups boiling water2 medium tomatoes, diced1 medium onion, chopped4 scallions, minced2 cups flat leaf parsley, minced1/4 cup fresh lemon juice1/4 cup olive oil1 cup fresh mint, mincedsalt and pepper to taste

Directions

1. In a medium sauce pan, bring water to full boil. Remove from heat, add bulgur, cover with tight fitting lid and allow to stand for 20 to 30 minutes. Drain excess water.

2. Add remaining ingredients to bulgur.

Makes 4 servings (approx 3/4 cups each.)







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Member Ratings For This Recipe

  • SAM60SUMTHINK

    Very Good
    1 of 1 people found this review helpful
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    This is similar to my recipe, but it lacks the seedless cucumber that makes a huge taste difference!

    I have also added chick pease to increase the protein, making tabbulah a lunch: just serve on salad greens and add some grape tomatoes for garnish. - 4/19/09

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  • MARTANYDIATORRE

    Incredible!
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    I love tabouleh is my favorite salad, but I don't know where to get the bulgur wheat. - 5/15/09

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  • FAWAZSANDY

    Very Good
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    This salad is fantastic. Colorful and delicious - 4/25/09

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  • SERENITYSEL


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    Never heard of it, but sounds good, except I don't like mint. - 4/21/09

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  • SUENE11


    0 of 1 people found this review helpful
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    I've made this for years, adding celery, garlic, cucumber & a small can of Rotel to mine but do not cook the wheat, no scallions, no mint. It isn't a quick meal but well worth it & best eaten FRESH, only after chilling about an hour. It will literally burst in your mouth with flavors! - 4/20/09

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  • MICTHEICK

    Incredible!
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    I adore this wonderful salad. Very satisfying! - 4/20/09

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  • COOKIG


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    Haven't mad this version yet but I have been making tabbouleh for years, I don't boil the bulgar wheat I just wash it with cold water and squeeze ou the water, I find this method keeps it from getting too watery, and I don't add mint, but that's a personal preference. - 4/19/09

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  • APRILNYC

    Incredible!
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    Just made it and will have some tonight and pack tsome for lunch tomorrow! Thanks. My only variation was only one scallion and a small onion rather than medium. - 4/19/09

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  • HARVEE

    O.K.
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    an easy 2 fix idea - 4/19/09

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  • LOSTPENNY321


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    This was always a favorite. Will definitely try it. - 4/19/09

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  • KEEPFIT26

    Incredible!
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    nice one - 4/19/09

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  • TANGELLO

    Incredible!
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    tomorrow, tomorrow, i'll make it tomorrow, it's only a day away! thank you, you brought back some good memories. - 4/19/09

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  • MPSWEET1


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    I liked this salad but the rest of my family did not. It will become a recipe/salad I use just for myself for a quick lunch. - 4/19/09

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  • MARYAM1234

    Incredible!
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    We love it and we add diced cucumber and less oil - 4/19/09

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  • TERMITEMOM


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    Substitute quinoa for bulgur wheat. Fabulous. - 3/13/09

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  • CHARLIESDOG

    Incredible!
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    There is just a little too much lemon for my personal taste. But seeing this easy recipe encouraged me to make tabbouleh for the first time and I loved it. I'll make it more often now. Thanks for submitting this recipe. - 3/13/09

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  • BRIDIEK


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    I have been making this for years as well. More parsley and dried mint is what I use. But I add mint to taste not a set amount. I also don't do the lemon juice in mine I use a 1/4 cup of red wine vinegar. - 3/13/09

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  • TAZMOMSGOL

    Incredible!
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    Enjoyed this immensely! - 3/3/09

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  • ART4FISH

    Incredible!
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    I've been making this for years and it is wonderful! - 11/6/08

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  • CAROL_

    Incredible!
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    This is what I know to be the "classic" tabouli recipe except I use 2lg or 3reg bunches of curly parsley, 1C bulgar w/1.5C water, only a tiny bit of dried not fresh mint, & an equal amount of red tomatoes & green cucumbers.

    Great to pack 4 lunches, w/piece of leftover salmon or chick on top. - 10/16/08

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  • GRETAJ1

    Incredible!
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    nutritious, filling, satisfying and a great change - 8/21/08

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  • COOPERATUMPQUA

    Very Good
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    Add chickpeas for extra protein - and I use more lemon juice. - 7/21/08

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  • AIDEN6

    Bad
    0 of 1 people found this review helpful
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    The original recipe for Tabbouleh Salad is not suppose use hot water for the bulgur. That will not keep the salad very long, and it will be soft and watery. There is two ways to keep it fresh longer. - 7/21/08

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  • TREPANNER

    Incredible!
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    very good- and so much cheaper to make from scratch than to buy the store brand. - 4/28/08

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  • EGGCHICK

    Very Good
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    I made this with Kasha (buckwheat) instead of bulgar for a little more toothiness. This is quite good. - 4/26/08

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