A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.

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  • Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts

162 calories; protein 3.3g; carbohydrates 18.4g; fat 9.5g; sodium 303.4mg. Full Nutrition
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Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2004
Being born & raised in "Lebanon" I would say this recipe is the closest to the one that my mom & sisters used to make except that they did not have cucumbers in it.I love it.Keep this recipes flowing. Read More
(114)

Most helpful critical review

Rating: 1 stars
08/26/2009
The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad not a burgul salad. I have substituted 1 cup burgul for 0.25 cup and 1 cup parsely for 2.5 cups and ommitted the cucumber which is a non traditional addition. Read More
(33)
106 Ratings
  • 5 star values: 68
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
10/22/2004
Being born & raised in "Lebanon" I would say this recipe is the closest to the one that my mom & sisters used to make except that they did not have cucumbers in it.I love it.Keep this recipes flowing. Read More
(114)
Rating: 5 stars
10/18/2003
I really enjoyed this receipe. It was fast easy and extremely flavorful. I also tried a variation by exchanging the lemon juice with red wine vinegar. This receipe holds up well in the fridge for about 10 days. Read More
(74)
Rating: 4 stars
01/05/2009
This recipe is very good. It tastes as it should I think. I usually added more parsley because I like it that way but otherwise I followed the recipe as is. Make sure you chop the parsley by hand and do not use the food processor or it may be to watery. Read More
(61)
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Rating: 5 stars
02/12/2005
Tabouli is one of my favorite side dishes. I have always made it without mint just because I didn't have it on hand and it is wonderful. I have't tried it with the green onions suggested here usually just a little yellow onion chopped super fine or just left it out. I don't squeeze fresh lemons either though I'm going to try that way next. Every way I have tried tabouli (except a prepackaged mix- not the same at all)it is always good. I have also found it is a conversation starter at pot-lucks because few people can recognize the main ingredient thought it looks very colorful and appealing. Read More
(33)
Rating: 1 stars
08/26/2009
The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad not a burgul salad. I have substituted 1 cup burgul for 0.25 cup and 1 cup parsely for 2.5 cups and ommitted the cucumber which is a non traditional addition. Read More
(33)
Rating: 4 stars
09/14/2010
Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the same amount of water and let it sit for 30 or so minutes - no cooking necessary. While the bulgar sits soaking in the water I chop up all my other ingredients which for me is cucumber tomato (the outside edge not the juicy fleshy inside part) red or yellow onion and LOTS of parsley. The mint can be overwhelming so I don't add it. I also add a lot of salt and put much more lemon juice than olive oil but that's because I prefer the lemon taste. Great basic recipe though! Read More
(24)
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Rating: 4 stars
04/21/2005
I doubled the veggies. Read More
(18)
Rating: 4 stars
08/29/2002
This salad is great I love it. It is easy fast and vegan. I especially like the crunchiness of the cucumbers. It would be good with water chestnuts too. Read More
(18)
Rating: 5 stars
04/29/2004
This turned out well even though I made a couple of mistakes. It was the first time I'd made bulgur and after letting it soak I felt that it was too soupy. But I just added more bulgur and it soaked up the extra water. I also may have added too many green onions and they were a bit overpowering. But it was easy to make and tasted very authentic. I will definitely make it again. Read More
(17)
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