Ingredients6 h servings 306 cals
- Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
- Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
- Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.
Per Serving: 306 calories; 14.4 g fat; 41.7 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 684 mg sodium. Full nutrition
ReviewsRead all reviews 4
This made A LOT! I was shocked. It was my first time making tabbouleh and I wasn't sure what to expect. It is a lovely fresh tasting salad. A couple of holes in the recipe though that I had to f...
Good! Would recommend using less salt and then increasing the amount per your taste. The two bunches of green onions called for also seems a little excessive to me--I'd start with 1/2 cup (finel...
very tasty! I didn't use fresh parsley because it was pretty bad looking at the market. It was still very good. I break some of the "rules" when it comes to food, so i will say that i also us...