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3.8 of 5 (44)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.0
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.8 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 9.5 g
  • Protein: 6.5 g

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


Tabbouleh Salad

Introduction

Full of fiber and fresh herbs, this whole-grain salad is perfect as a side or light lunch. Full of fiber and fresh herbs, this whole-grain salad is perfect as a side or light lunch.
Number of Servings: 4

Ingredients

    1 cup bulgur wheat
    2 cups boiling water
    2 medium tomatoes, diced
    1 medium onion, chopped
    4 scallions, minced
    2 cups flat leaf parsley, minced
    1/4 cup fresh lemon juice
    1/4 cup olive oil
    1 cup fresh mint, minced
    salt 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


  • Very Good
    3 of 3 people found this review helpful
    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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  • Bad
    2 of 2 people found this review helpful
    This recipe is our main dishes in Lebanon..so for the bulgur you can add just the amount of a quarter cup without boiling it,just wash it a little bit and add it to the salad.
    And as said it's really delicious,specially whith chicken and meat barbecue - 4/19/14

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  • Incredible!
    2 of 2 people found this review helpful
    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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  • Incredible!
    1 of 2 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    We love it and we add diced cucumber and less oil - 4/19/09

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  • Burghul is traditionally soaked in the fresh lemon juice for 15 minutes without cooking. That distributes the lemon flavor throughout the salad and "cooks" the burghul. Doubling the "EVOO" will add an amazing finale to taste. - 11/16/14

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

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  • 0 of 2 people found this review helpful
    Never heard of it, but sounds good, except I don't like mint. - 4/21/09

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  • 0 of 1 people found this review helpful
    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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  • I adore this wonderful salad. Very satisfying! - 4/20/09

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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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  • an easy 2 fix idea - 4/19/09

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

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  • nice one - 4/19/09

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

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

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

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

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

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  • Bad
    0 of 2 people found this review helpful
    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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