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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.5 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Tabouli calories by ingredient
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Colorful salad or side dish. Make it Gluten free with Quinoa. Colorful salad or side dish. Make it Gluten free with Quinoa.
Number of Servings: 12


    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
    Carrots, raw, .33 cup, chopped or shreds
    Cucumber (with peel), .5 cucumber (8-1/4")
    Scallions, raw, 3 medium (4-1/8" long)
    Basil, 1 tsp
    Cilantro, dried, 1 tbsp
    Garlic, 3 clove
    Red Ripe Tomatoes, 20 cherry
    Pepper, black, 1 tsp
    Olive Oil, .33 cup
    Balsamic Vinegar, 4 tbsp
    Lime Juice, 1 wedge yields or one Real Lime packet
    Lemon Juice, 2 wedge yields or two Real Lemon packets
    Bulgur, dry, 3 cup or Quinoa
    Water, 3 cup (8 fl oz)


Add Bulgur wheat and water in a very large bowl - let stand 1 hour until the water is absorbed (1 hour) or prepare Quinoa per directions. Chop up the vegetables. Add all the spices and the Lime and Lemon in a seperate bowl, along with the Balsamic Vinegar and Olive Oil. Mix the seasonings and vegetables into the grains. As with most Tabouli - it gets better if you let it settle overnight. Prep time could be about 10 mins if you have already prepared the grains and use precut veggies. For some extra flavor I tossed in some extra Pico De Gallo I had - approximately 1/2 cup.

Number of Servings: 12

Recipe submitted by SparkPeople user MILLERSIMPSON.


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