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Tabbouleh Recipe

Tabbouleh Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 40 min. + chilling

Makes: 6 servings

This cool refreshing salad is perfect to serve in warm weather. Bulgur blends deliciously with parsley, mint, tomatoes, onions and lemon juice. "My brother brought this great grain dish to a family gathering," explains Wanda Watson of Irving, Texas. "I loved the taste and texture so much, I had to have his recipe.

Ingredients

Directions

  1. Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. Drain and squeeze dry. Stir in the lemon juice, oil, onions, parsley, salt and mint. Cover and refrigerate for 1 hour. Just before serving, stir in tomato. Serve in a lettuce-lined bowl. Yield: 6 servings.
VIEW DIRECTIONS
Originally published as Tabbouleh in Light & Tasty June/July 2002, p62

Nutritional Facts

3/4 cup: 129 calories, 5g fat (1g saturated fat), 0 cholesterol, 399mg sodium, 20g carbohydrate (0 sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews

Jun. 5, 2013

I absolutely love tabbouleh. The first time I had it was many years ago when in college where I had a good friend form Jordan who offered it to me during a lunch at her home. I had not had it for many many years and then saw a boxed variety in the grocery store which also was excellent. I wanted to try to make this for a long time but was never able to find a recipe that seemed to match the ingredients of the other tabbouleh I had tried. Then I found a few recipes for it here. This recipe is very close to what I was served so many years ago. Love the taste and texture of bulgur and the flavor of the lemon juice, mint, and parsley blend perfectly with no one ingredient overpowering the other. Thanks for sharing Wanda!

Jan. 21, 2008

Tabbouleh: fell in love with it the 1st time I tasted it. The recipe had huge amounts of chopped fresh parsley and almost as huge amounts of chopped fresh spearmint. The bulgur was drained, but not squeezed dry. That recipe had both vinegar and lemon juice in it - enough liquid to just barely come to the top of the solid ingredients, which included chopped onions, chopped tomatoes, and bulgur, of course. The vinegar and lemon juice, beside flavoring it well, made the salad keep well, if it lasted long enough to be left over. Surprisingly, the fresh parsley and fresh mint seemed to "neutralize" each other and the salad did not taste like either parsley or mint - just like a delicious blending of fresh flavors and the nutlike taste of the bulgur. Would love to know

how many vitamins it would have! Bread.Baker

Reviews

Jun. 5, 2013

I absolutely love tabbouleh. The first time I had it was many years ago when in college where I had a good friend form Jordan who offered it to me during a lunch at her home. I had not had it for many many years and then saw a boxed variety in the grocery store which also was excellent. I wanted to try to make this for a long time but was never able to find a recipe that seemed to match the ingredients of the other tabbouleh I had tried. Then I found a few recipes for it here. This recipe is very close to what I was served so many years ago. Love the taste and texture of bulgur and the flavor of the lemon juice, mint, and parsley blend perfectly with no one ingredient overpowering the other. Thanks for sharing Wanda!

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