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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 275.7
  • Total Fat: 13.6 g
  • Cholesterol: 30.3 mg
  • Sodium: 1,105.9 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 10.3 g

View full nutritional breakdown of Tabouli calories by ingredient
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Moosewood Cookbook Adaptation Moosewood Cookbook Adaptation
Number of Servings: 5


    1 cup dry bulghar wheat
    1 1/2 cups boiling water
    1 1/2 tsp salt
    1/4 cup fresh lemon and/or lime juice
    1-2 heaping teaspoons crushed, fresh garlic
    2 Tbls good olive oil
    1/2 tsp dried mint (or fresh to taste)

    1/2 cup chopped scallions
    3 large fresh tomatoes, diced
    1 packed cup freshly chopped parsley
    1 chopped cucumber
    6 oz feta cheese, cubed
    fresh black pepper to taste


You should begin to soak and marinate the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1) Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15-20 minutes.

2) Add lemon juice, garlic, oil, and mint. Mix thoroughly. Refrigerate 2-3 hours.

3) Prep vegetables.

4) Just before serving, add the vegetables and cheese, mix gently. Correct seasonings.

Makes approximately five 2-cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user LINDAJC.

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Member Ratings For This Recipe

  • I love this recipe. It makes a great lunch item. Make the recipe and you have a healthy lunch for 5 days. I always add a whole cucumber to eat with it on the side besides what is already in there. The addition of the feta just makes it all that much better. - 7/1/10

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  • I have used this recipe for years - I love the Moosewood cookbook. Typically put all the spices (sometimes use cinnamon & garam masala) in with the boiling water and the rice so the perfume permeates the grains with flavor! Add the tomatoes just before serving - they get mealy if stored in frig. YUM - 5/9/10

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