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3 votes | 9114 views

There are many versions of Tabouli around, but this recipe was introduced to me by a young man from Lebonon who lived with us for a while. Several times a year the craving for this salad comes over me and I get the chopping board out! This recipe makes a large batch but I always give bowls of it away to friends and family, as everyone has come to love it as much as I do. Take time to finely chop ingredients. I do not use a food processor as the results are not the same.

Prep time:
Servings: 8


Cost per serving $0.85 view details
  • 3/4 cup fine bulgar
  • 2 cups boiling water
  • 1 1/2 cups finely chopped green onions, about 2 bunches
  • 4 large tomatoes finely chopped
  • 3 cups curley leaf parsley finely chopped, about 2 bunches
  • 1 large cucumber, peeled and finely chopped
  • 1/3 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon salt


  1. In a heat proof bowl, pour boiling water over bulgar and allow to stand for 20-30 minutes.
  2. Place chopped green onions, tomatoes, parsley, and cucumbers in large mixing bowl. Drain water away from bulgar and add bulgar to the vegetables.
  3. In a covered jar, shake together the olive oil, lemon juice and salt.
  4. Pour dressing over salad ingredients, tossing well to coat.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 8 servings
Calories 105  
Calories from Fat 82 78%
Total Fat 9.24g 12%
Saturated Fat 1.28g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 156mg 7%
Potassium 290mg 8%
Total Carbs 5.78g 2%
Dietary Fiber 1.7g 6%
Sugars 3.13g 2%
Protein 1.24g 2%



  • Melinda
    April 13, 2012
    I also love this Tabouli recipe as it is but, sometimes I add 1 diced green pepper as well. Very nice to share with friends.
    I've cooked/tasted this recipe!

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