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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%
detailed view... how is this calculated?

Tabbouleh

Recipe #91403 | 30 min | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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!

0 people found this review helpful

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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!

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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.

3 people found this review helpful

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From: princesslisa of a galaxy far far away

On May 11, 2007

Best tabbouleh I've ever had...very light and refreshing. Thanks, Sandi.

1 person found this review helpful

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Read all 8 reviews