| Level: | Easy |
| Total: | 31 min |
| Prep: | 30 min |
| Inactive: | 1 min |
| Yield: | 8 servings |
Ingredients
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
Instructions
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 155 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 445 mg |
Reviews
Delicious! I will be making this often. I did cut the salt amount thanks to reading the reviews.
This is not Tabbouleh.
This is a bulgur wheat salad.
Tabbouleh uses a lot more parsley, no cucumbers, much less buldurm, you cut the tomatoes in a finer way, need finely chopped onions and sometimes you could add allspice.
And yes call it something else, otherwise it is called appropriation. You don’t want me to make a pizza and call it quiche lorraine, do you now?
This is a bulgur wheat salad.
Tabbouleh uses a lot more parsley, no cucumbers, much less buldurm, you cut the tomatoes in a finer way, need finely chopped onions and sometimes you could add allspice.
And yes call it something else, otherwise it is called appropriation. You don’t want me to make a pizza and call it quiche lorraine, do you now?
II love this recipe, so good and healthy. I like more bulgar wheat than vegetables. So I cut the amount of veggies in half and add feta cheese and garbanzo beans when I have them
Love this salad. I could eat it every day during the Summer. I’ve exchanged lime for the lemon juice when I didn’t have fresh lemons, and red onion for the scallions when I didn’t have those. It was just as great.
Also, a friend told me that she adds a splash of apple cider vinegar at the end, This was good too.
Also, a friend told me that she adds a splash of apple cider vinegar at the end, This was good too.
Best Tabouleh I have had in a long time. Reminds me of my moms and grandma who were born in Israel. Tabouleh is a staple in my home.
This Tabouleh is more Israeli. When you eat Lebanese Tabouleh your eating more parsley then anything. It’s a matter of taste. This is an amazing Tabouleh.
This Tabouleh is more Israeli. When you eat Lebanese Tabouleh your eating more parsley then anything. It’s a matter of taste. This is an amazing Tabouleh.
Cut salt in half. Way too much in original method. Otherwise great recipe.
We loved the seasoning and the fresh taste.
I make this recipe every week but with quinoa instead of bugler. I also add feta and I love it so much I sometimes add baby arugula. I can’t get enough of it.
Loved it. Added in some me feta cheese crumbles. Amazing stuff
Delicious! I may have had a little less herbs than it called for but it was still fantastic! I don’t think it’s quite fair to give a recipe a low star rating based on whether or not you think it’s authentic. Rate the recipe as written, and how it tastes. This is very tasty and worth making.