Cilantro Tabouli


This recipe for cilantro tabouli, also spelled tabbouleh, is a twist on the Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
3 hrs
Total Time:
3 hrs 35 mins


  • 2 ¼ cups water

  • 1 cup bulgur wheat

  • 2 tomatoes, seeded and finely chopped

  • 2 green onions, sliced into thin slivers

  • ¾ cup coarsely chopped fresh cilantro

  • 2 cloves garlic, minced, or to taste

  • 2 lemons, juiced

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • ½ teaspoon freshly cracked pepper

  • salt to taste


  1. Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.

  2. Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.

Nutrition Facts (per serving)

94 Calories
5g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 94
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 12mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 2g
Vitamin C 9mg 46%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 206mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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