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Tabbouleh Salad Recipe

Tabbouleh Salad Recipe

The highlight of our neighborhood potlucks has long been my mother-in-law’s tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.—Deirdre Cox, Kansas City, Missouri
TOTAL TIME: Prep: 30 min. + chilling YIELD:10 servings


  • 1 cup bulgur
  • 2 cups boiling water
  • 4 medium tomatoes, chopped
  • 2 medium cucumbers, peeled and sliced
  • 1 cup minced fresh parsley
  • 1 cup minced fresh mint
  • 4 green onions, finely chopped
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 tablespoon chopped seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • Bibb or Boston lettuce leaves


  • 1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well.
  • 2. Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat.
  • 3. Cover and refrigerate for at least 2 hours. Serve over lettuce leaves. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2/3 cup: 142 calories, 8g fat (1g saturated fat), 0 cholesterol, 129mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Reviews for Tabbouleh Salad

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JillAndLea User ID: 1675407 111064
Reviewed Jun. 18, 2011

"Delicious! I've been working my way through several tabbouleh recipes and this is, by far, the best yet!"

jetfan27 User ID: 967384 187488
Reviewed Mar. 18, 2011

"Tabbouleh is wonderful. I make one like yours. I changed the recipe I had and use chicken broth or stock for even more flavor and I also put some dill in it."

sarahjames User ID: 3204221 111063
Reviewed Mar. 18, 2011

"This was such a delicious and filling salad! I'll be sure to make this one again."

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