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My review
Tabbouleh
NIBLETS
"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 calsOriginal recipe yields 11 servings (10 - 12 servings)
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Directions
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Prep
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Ready In
- 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.
- 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 1724 Ratings
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Most helpful positive review
5/3/2003
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
2/12/2006
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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5/3/2003
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.
7/20/2004
I omit the water and soak the bulgur in lemon juice. Really adds something to it
2/12/2006
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 ...
1/20/2014
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...
2/22/2008
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.
1/8/2006
My family wouldn't touch it. Didn't taste anything like tabbouleh we've had in restaurants. Very odd flavor, too grainy tasting.
10/16/2003
Simple & delicious. I usually like more parsley in tabbouleh but I think this is a more traditional recipe. Very good.