Tabouleh (Lebanese salad)

4.7 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.3
  • Total Fat: 14.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.0 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Tabouleh (Lebanese salad) calories by ingredient
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Number of Servings: 8


    3/4 Cup Bulgur wheat (fine)
    2 large bunches of parsley (approx. 1 qt. when finely chopped)
    1 Cup of finely chopped fresh mint or
    1/4 to 1/3 Cup of dried mint
    1/2 bunch of green onions, with green eds, finely chopped
    2-3 tsp Salt
    Pepper to taste
    1/8 tsp Cinnamon
    1 small dried onion, finely chopped
    1 or 2 large tomatoes, finely chopped
    1/2 Cup olive oil
    1/2 to 2/3 Cup fresh lemon juice


Rinse bulgur wheat, drain, then squeeze excess water out.
Place in large mixing bowl.
First finely chop the parsley, then mint, then green onions and the tomatoes.
Place vegetables in layers on top of the wheat in the order given, leaving diced tomatoes on one-half of the top layer.
Add seasonings to the dried onions and mix thoroughly with fingers, then add to the other half of the top layer.
Add lemon juice and toss with spoon and fork.
Just before serving, add oil and toss thoroughly.

This is eaten by hand by using very tender grape leaves, Romaine lettuce, or head lettuce to pick up tabouleh in bite-size servings.

Makes 8 1-Cup Servings

NOTE: Tabouleh may be prepared 1-2 hours ahead of time by omitting tomatoes and oil. Just cover with plastic wrap and refrigerate. Add tomatoes and oil just before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LENABISTANY.

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Member Ratings For This Recipe

  • This sounds amazing! - 3/22/13

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  • this is the recipe from our family cook book! I usually mix the tomatoes and oil right in though, Delish! Stuffed grapeleaves are another favorite!
    - 1/1/13

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  • I also added chopped bell pepper, garlic, and parsley. Have added cilantro too and it worked well. A little bit of feta really brings out the flavor. This salad keeps for a few days in the fridge so great to pack in your lunch. - 7/8/12

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  • Good recipe. I used fresh mint and added fresh basil both from my garden. Also I only used red onions since that is what I had at home. I also like to add a cucumber to give it a refreshing zing. I accidentally made too much Bulgar wheat but set some aside to freeze, mixed all the herbs in first. - 6/12/11

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  • It is reffering to regular "dry" onions as opposed to the green one at the begining of the recipe:) - 4/26/11

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