Rating: 3.96 stars
25 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

prep:
20 mins
additional:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
11
Yield:
10 - 12 servings
Advertisement

Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

118 calories; protein 3.3g; carbohydrates 18.9g; fat 4.2g; sodium 11.2mg. Full Nutrition
Advertisement

Reviews (18)

Most helpful positive review

Rating: 5 stars
10/15/2003
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. Read More
(36)

Most helpful critical review

Rating: 3 stars
02/13/2006
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 a strainer. I may try it again and cut down the water to 2 cups. Read More
(16)
25 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/15/2003
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. Read More
(36)
Rating: 5 stars
07/20/2004
I omit the water and soak the bulgur in lemon juice. Really adds something to it Read More
(20)
Rating: 3 stars
02/12/2006
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 a strainer. I may try it again and cut down the water to 2 cups. Read More
(16)
Advertisement
Rating: 2 stars
01/20/2014
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 parsley and 1/2 to 1 cup of mint, depending on the personal preference for fresh mint (I go for the cup). and when I say prepared, i mean about 1/2 cup dry and then cover it with boiling water and some salt; let it sit for about 15 minutes, then pour if off into a strainer and run cool tap water over it to cool it. Take it by the handfuls and squeeze as much water out as you can and toss the squeezed bulgur into the salad, this will prevent sogginess as your salad will stay light and fluffy. I also prefer regular onion finely minced to the green onions, about 1/8 a cup, or to taste. Lastly, after you chop the parley (which must be Italian flat-leaf), squeeze the water out of that too (and the mint) before adding it to the salad, again to keep the salad from being watery and soggy. Two pounds of tomatoes sound off too; I'd say two medium sized tomatoes are more than enough. Taboulah should be mostly green in color and dotted with bulgur and tomatoes. Fresh lemon, olive oil, salt, and pepper are to taste. When made this way, it is the ultimate salad with kebabs or rice dishes, and soooo healthy! Read More
(15)
Rating: 3 stars
01/21/2006
this tabbouleh recipe is okay but I've since made better... Read More
(10)
Rating: 4 stars
02/22/2008
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. Read More
(7)
Advertisement
Rating: 1 stars
01/09/2006
My family wouldn't touch it. Didn't taste anything like tabbouleh we've had in restaurants. Very odd flavor too grainy tasting. Read More
(6)
Rating: 5 stars
10/16/2003
Simple & delicious. I usually like more parsley in tabbouleh but I think this is a more traditional recipe. Very good. Read More
(5)
Rating: 5 stars
03/06/2012
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. Read More
(5)