4 of 5 (2)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 159.5
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 162.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.9 g

View full nutritional breakdown of Tabbouleh calories by ingredient
Report Inappropriate Recipe

Submitted by:


The original recipe:
The original recipe:

Number of Servings: 4


    1 cup water
    1/2 cup bulgur, dry
    1/8 tsp salt
    1 cup finely chopped flat-leaf parsley (1 bunch)
    1/4 cup chopped fresh mint
    1 cup cherry tomatoes, halved or quartered (OR 2 medium tomatoes, diced)
    1/4 English cucumber, diced
    1/2 cup green onions, thinly sliced (1 bunch)
    1/4 cup lemon juice
    2 tablespoons extra-virgin olive oil
    1 garlic clove, minced
    Salt and Freshly ground pepper, to taste


Use mini-food processor for chopping parsley, mint and making the dressing.


1. Combine water, salt and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and green onions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

Serving Size: Makes 4 1-cup servings.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I love this salad. It is a summertime favorite. Different cultures use differing rations of parsley and bulgar. This one is very balanced. - 4/5/14

    Was this review helpful?   yes  No