Tabbouleh Recipe
User Reviews
5.0
                                            
                                            90 reviews
                                        
                                    
                                        Excellent
                                    
                                - 
                        Prep Time
20 mins
 - 
                        Cook Time
20 mins
 - 
                        Total Time
1 hr 5 mins
 - 
                        Servings
6
 - 
                        Calories
180 kcal
 - 
                        Course
Salad
 - 
                        Cuisine
Mediterranean
 
																									Tabbouleh Recipe
															
																
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													This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.
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                                Ingredients
- 3/4 cup bulgur wheat
 - 1 1/2 cups boiling water
 - 1 cup English cucumber finely diced
 - 1 1/4 cups roma tomatoes seeded and finely diced
 - 1/2 cup green onions thinly sliced
 - 1 cup Curly parsley finely chopped
 - 1/4 cup fresh mint finely chopped (optional)
 - 1/3 cup olive oil
 - 3 tablespoons lemon juice
 - 1 teaspoon salt
 - 1/4 teaspoon pepper
 
Instructions
- Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
 - Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
 - In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 - Pour the dressing over the salad and toss to coat.
 - Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.
 
Notes
- Bulgur wheat is available in most grocery stores. I typically buy mine in the bulk bins.
 - This recipe requires quite a bit of chopping to get the fine texture that's so traditional with this salad. To save a little time, you can use the food processor to chop the parsley.
 - This salad tastes best when it has some time to sit so that the bulgur can absorb the dressing. I recommend making it at least one hour before you plan to serve it.
 
Nutrition Information
Show Details
																							
												Calories  
												180kcal
																									(9%)
																																			
												Carbohydrates  
												17g
																									(6%)
																																			
												Protein  
												3g
																									(6%)
																																			
												Fat  
												12g
																									(18%)
																																			
												Saturated Fat  
												2g
																									(10%)
																																			
												Sodium  
												399mg
																									(17%)
																																			
												Potassium  
												225mg
																									(6%)
																																			
												Fiber  
												4g
																									(16%)
																																			
												Sugar  
												1g
																									(2%)
																																			
												Vitamin A  
												1131IU
																									(23%)
																																			
												Vitamin C  
												21mg
																									(23%)
																																			
												Calcium  
												33mg
																									(3%)
																																			
												Iron  
												1mg
																									(6%)
																							
										
									Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% | 
| Carbohydrates | 17g | 6% | 
| Protein | 3g | 6% | 
| Fat | 12g | 18% | 
| Saturated Fat | 2g | 10% | 
| Sodium | 399mg | 17% | 
| Potassium | 225mg | 5% | 
| Fiber | 4g | 16% | 
| Sugar | 1g | 2% | 
| Vitamin A | 1131IU | 23% | 
| Vitamin C | 21mg | 23% | 
| Calcium | 33mg | 3% | 
| Iron | 1mg | 6% | 
* Percent Daily Values are based on a 2,000 calorie diet.
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                User Reviews
Overall Rating
5.0
                                                
                                                90 reviews
                                            
                                        
                                            Excellent
                                        
                                        
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