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Nutrition Facts
Serving Size 1 (194g) Recipe makes 8 servings
Calories 165
Calories from Fat 81		(49%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 57mg		2%
Potassium 444mg		12%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 5.3g	21%
	Sugars 3.3g
Protein 3.8g		7%
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New Years Eve / Father In Laws Birthday 2008

Chef floWer

Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)

Recipe #197922 | 30 min | 30 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Chef floWer
Nov 27, 2006

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

SERVES 8 -10 (change servings and units)

Ingredients

150 g fresh Italian parsley or flat leaf parsley or fresh parsley, finely chopped. (This is about 2 bunches)
6 spring onions or green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur or burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Directions

1
Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
2
Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
3
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
4
Place over the cool bourghul and mix well.
5
Serve.
6
Refrigerate any left overs for about 2-3 days.

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Featured Reviews for This Recipe

From: ManglinYourRecipes

On Oct 31, 2009

A little less bulgur and this recipe works great! I found the secret to perfect tabbouli...That is, add some crumbled feta. You will not regret it.

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From: billybolo

On Oct 18, 2009

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From: Chef #302958

On Nov 28, 2006

Flower, this exactly the same way I make tabouli. I got the recipe from the folks at Ishmael's Turkish restaurant on Sydney Road in Melbourne, just near Albert Street, where they make not only the best tabouli, but also the best doner kebabs, burek, and shish kebabs I've ever had... they also sell turkish bread fresh from the oven... oooohhhhh, how I miss Turkish bread... sob

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From: Ann Cecile

On Jul 11, 2009

OMG! Can you say SCRUMPTIOUS??? This is even better than the one I had at a restaurant named "Tabouli." I am so addicted. I will have to be careful not to eat too much or I will get bored of it. This is absolutely fantastic! I forgot the oil and it tasted wonderful without, but then I added it. It just gave it a little different flavor. Excellent for summer time as it is light and refreshing - not to mention how good it is for you - but you don't have to tell anyone about that! :D

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