-
-
My review
Tabbouleh
18
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 118Original recipe yields 11 servings (10 - 12 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 1724 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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.
3/6/2012
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.