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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.1
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.2 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Tabbouleh calories by ingredient
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Number of Servings: 6


    1 cup bulgur wheat
    1 1/2 cups boiling water
    2 medium tomatoes, seeded and diced (about 2 cups)
    1 large cucumber, peeled, seeded and diced (about 2 cups)
    1/2 cup diced red onion
    2 cups finely chopped fresh parsley leaves
    1/3 cup finely chopped fresh mint leaves
    3 tablespoons olive oil
    1/4 cup lemon juice
    1 teaspoon grated lemon zest
    1 teaspoon ground cumin
    Salt and freshly ground black pepper


Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user RUTHY.PAUL.

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Member Ratings For This Recipe

  • Good recipe. I added some garlic, because I'm garlic crazy, and also subbed lime for lemon. If I made it again, I'd lower the parsley to bulgar ratio a bit (personal preference for less parsley).

    The longer you let it chill and meld, the better it gets.
    - 4/17/13

    Was this review helpful?   yes  No
  • Butty - 11/20/12

    Was this review helpful?   yes  No
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