This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Recipe Summary

prep:
45 mins
additional:
4 hrs
total:
4 hrs 45 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
  • Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.

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  • In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Nutrition Facts

244 calories; protein 3.3g 7% DV; carbohydrates 19g 6% DV; fat 18.5g 28% DV; cholesterol 0mg; sodium 593.5mg 24% DV. Full Nutrition
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Reviews (179)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2005
If you use 1 cup of bulgar wheat, and 1 cup of boiling water, I've found you won't need to drain any excess water from the wheat. All of the water will be soaked up by the wheat and be a wonderful consistency! Read More
(264)

Most helpful critical review

Rating: 3 stars
06/30/2009
For a much healthier version, try using a scant 4 tablespoons of oil. It still tastes delicious and is quite a bit less oily. Also, let the bulgur sit for an hour with about 1 1/8 cup of hot water, it doesn't have to be boiling hot. The bulgur soaks up the water perfectly. Read More
(21)
228 Ratings
  • 5 star values: 139
  • 4 star values: 61
  • 3 star values: 19
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
06/07/2005
If you use 1 cup of bulgar wheat, and 1 cup of boiling water, I've found you won't need to drain any excess water from the wheat. All of the water will be soaked up by the wheat and be a wonderful consistency! Read More
(264)
Rating: 5 stars
05/09/2005
I would like to suggest some modifications to this recipe: instead of cucumbers u can chop lemon skin into very tiny cubes add another cup of very finely chopped parsley and u don't need to soak the borgol with boiling water just rinse them and soak them with the lemons that you're going to use in the dressing.Most important garlic shouldn't be used. Try with it on the side fresh cabbages or lettuce. I'm lebanese and that's the lebanese way of preparing it. Hope u like this recipe and Bon Appetit!!! Read More
(178)
Rating: 5 stars
05/03/2007
I have now made this recipe a few times to take to a braai (South African barbeque) and it always goes down very well and it goes very well with grilled meat. I have made it with red and brown onion instead of the spring onion when I have been out of spring onion and I like the red onion best. I have also found that the olive oil should be reduced to 1/4 cup (for my tastes) and that the bulgar should be soaked in less water to save the mess of draining it - about 1 1/4 cups. This also keeps it kinda crunchy and prevents it going soggy. This salad must be well mixed again before serving as the dressing settles to the bottom. All in all a great recipe. Read More
(122)
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Rating: 5 stars
07/23/2003
Lastnight was Greek night at our house. How great that every recipe I wanted was on this site! This is particularly good Tabbouleh. I like your version, Katherine. The only thing I did differently was to cut the olive oil to 1/2c (only because everything else on the menu had Oil in it too), added some red onion for color, and added 3/4 cup more parsley. This was sooooo good! Thanks for sharing.Our Greek night was a success because of cooks like you! :0) Read More
(49)
Rating: 5 stars
08/29/2002
The only regrets my husband had about moving from downtown Chicago was that he would miss our butcher and our favorite Mediterranean restaurant for Tabbouleh. Well I found a new butcher and now (thanks to Katherine) my search for great Tabbouleh is over! In fact My husband loves this so much he ran out to buy me a Cuisinart Mini Prep to eliminate the chopping chore and ease his guilt over wanting double batches! Read More
(43)
Rating: 5 stars
09/11/2003
This was really good and healthy! I soaked the wheat longer than 30 minutes and it soaked up all of the water and there was nothing to drain. Read More
(35)
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Rating: 4 stars
10/02/2005
Very good recipe although my husband (who loves tabbouleh) couldn't remember ever having any with bulgar in it. At any rate he said it was very good; I made Peppy's pitas from this site (excellent) along with Hummus III (the best!!) and this is what I did: I cut the pitas into triangles lightly toasted them in the oven and spread each piece ith a bit of hummus and topped with some tabbouleh. Arrange on a platter and garnish with bits of parsley red pepper and green onions and you've got a presentation worthy of any gourmet restaurant. Wonderful recipe Katherine! Read More
(31)
Rating: 5 stars
10/09/2003
Made this for my husband's birthday (one of his favorite dishes - i just found out). He loved it. Likes to eat it with flat bread. I also used less oil 1/2 cup. Read More
(25)
Rating: 3 stars
06/30/2009
For a much healthier version, try using a scant 4 tablespoons of oil. It still tastes delicious and is quite a bit less oily. Also, let the bulgur sit for an hour with about 1 1/8 cup of hot water, it doesn't have to be boiling hot. The bulgur soaks up the water perfectly. Read More
(21)
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