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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (107g) Recipe makes 8 servings |
||
| Calories 35 | ||
| Calories from Fat 4 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 467mg | 19% | |
| Potassium 394mg | 11% | |
| Total Carbohydrate 7.5g | 2% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 1.8g | ||
| Protein 2.1g | 4% | |
Tabbouleh
By: najwa
May 19, 2004
Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me 
SERVES 8
Ingredients
- 7 cups finely minced fresh parsley (1 large bunch)
- 1 1/3 cups finely minced tomatoes
- 3-4 tablespoons finely minced red onions
- 1 1/2-2 tablespoons bulgur
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil (optional)
- 1/2-1 garlic cloves, finely minced (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
1
Parsley, tomatoes and onions must be finely minced.2
Combine the parsley, tomatoes, and onions.3
Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.4
Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.5
Add the lemon mixture to the salad, mix and refrigerate till serving.6
Tabbouleh should be eaten within two days.
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- Course > Appetizers
- Course > Salads
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Cuisine > Asian > S.W. (Middle Eastern) > Saudi Arabian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Aunt Cookie
On May 21, 2008
Good tabbouleh! I used a shallot instead of red onion (I discovered, last minute, that I was out of red onion), and I included the optional olive oil and garlic. I used only 1 1/2 tb. bulgur, and I'll probably use a bit more next time. Thanks for sharing this fresh-tasting salad recipe!
From: Ang11002
On Jun 6, 2007
This was my first attempt at making my own tabbouleh and I have to say I was impressed with myself! I usually stick to super easy recipes but am trying to venture out. This has a very fresh taste to it and I might add some more olive oil next time. I didnt use much bulgur at all. Thanks najwa!
From: chef FIFI
On Feb 28, 2005
This recipe is almost exactly the same way I make my tabbouli...Very authentic indeed! I however do omit the garlic. Every middle eastern dish is made differently depending on the region.Thanks najwa for posting a truely authentic recipe for tabouli.
From: princesslisa of a galaxy far far away
On May 11, 2007
Best tabbouleh I've ever had...very light and refreshing. Thanks, Sandi.
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