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Tabbouleh

Rated as 3.92 out of 5 Stars

"This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required."
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Ingredients

1 h 50 m servings 118 cals
Original recipe yields 11 servings (10 - 12 servings)

Directions

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  • Prep

  • Ready In

  1. Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
  2. Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.

Nutrition Facts


Per Serving: 118 calories; 4.2 g fat; 18.9 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.

Most helpful critical review

This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with ...

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This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.

I omit the water and soak the bulgur in lemon juice. Really adds something to it

This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with ...

One and a half cups of bulgar wheat for 1 cup of parsley and 1/4 of mint is way off. To be authentic, it should be the other way around, 1 cup of prepared bulgar to about 2 cups of chopped parsl...

this tabbouleh recipe is okay, but I've since made better. . .

Very tasty, I used 2 cups of parsley the way they make it at the Jewish restaurant and added a tablespoon of chopped fresh mint, so good.

My family wouldn't touch it. Didn't taste anything like tabbouleh we've had in restaurants. Very odd flavor, too grainy tasting.

Simple & delicious. I usually like more parsley in tabbouleh but I think this is a more traditional recipe. Very good.

If you want something great tasting and that is as good as any other recipe for basic Tabbouleh, this is it. I cut the recipe into a third and was able to almost fill a 2 cup plastic container.