Tabouleh

Total Time:
55 min
Prep:
25 min
Inactive:
25 min
Cook:
5 min

Yield:
6 (1-cup) servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup medium grain bulgur
  • 1 1/4 cups water
  • 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
  • 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
  • 1/4 cup green onions chopped, white and some of the green, about 2 green onions
  • 1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
  • For the dressing:
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon minced garlic
  • Pinch kosher salt
  • 1 tablespoon extra-virgin olive oil
Directions

Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.

To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.

In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.

Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.

Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils

Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.

Morph 4: Serve as a small side salad with fish.


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3.3 19
Totally disagree with the reviewers who complained about too much parsley. That's what Tabbouleh is all about... for me anyway. I dislike the versions that are heavy on the bulgar. If this recipe isn't authentically Lebanese, it doesn't mean it isn't good on its own merits. For those who prefer a vibrant, fresh, salad-like Tabbouleh, this recipe is a good starting point. I used the measurements as guidelines and added (or subtracted) according to taste. I can't have garlic (unfortunately), so left that out. Added lemon juice, olive oil and salt also to taste. Use this and experiment - if you like all the ingredients, you're sure to come up with a version you'll like. item not reviewed by moderator and published
Awful....not sure why such so called experts can not get such a simple and delicious dish right. The one person that knows about the recipe is the gentlemen from Beirut above. My family has been making this dish for DECADES and our recipe originates from Lebanon. My Great Grandparents immigrated to this country at the turn of the 20th century and luckily passed on their great Traditional Lebanese Recipes to the rest of my family. If anyone that reads this post would like a TRUE Lebanese Toubaleh recipe please email me at traditionallabenesetabouleh@gmail.com and I will respond as soon as I get the chance. item not reviewed by moderator and published
Okay.. as others stated, this recipe calls for just way too much parsley (and that's just the beginning of the problems with this recipe). Thankfully, I trusted my better judgment and only began with 1 3/4 cup parsley before ruining the whole dish. Even then, I still decided to double the bulgar the recipe calls for. I also added about 1/3 cup chopped pine nuts just to give it a little interest (parsley and bulgar will only take you so far..). All in all, I would say find another recipe if you have trouble improvising. Otherwise, this recipe is hopeless... I will say this (because my mother said to never criticize unless you could do so positively): the proportion of water to dry bulgar is dead on. So if you need to know exactly how to cook perfect bulgar.. this is a good place to start.. -m item not reviewed by moderator and published
I've made Tabouleh many times, and it is always so easy and delicious! That is, until today. This recipe is dry and tastes like a mouthful of parsley. If you have never had Tabouleh and you make this recipe as your first foray into the wonderland that could be, you will NEVER eat Tabouleh and enjoy it. Ever. I will have to fix this somehow or dump a WHOLE LOTTA PARSLEY into the trash. Sad. item not reviewed by moderator and published
I've had tabouleh many times in my life, including my mother's who used to make it in Turkey. I've personally cooked for decades, followed this recipe to the letter and have to say it was a complete waste of money, time and effort. Simply horrible. The only discernible flavors are heavy parsley and lemon juice. I dumped it. item not reviewed by moderator and published
I love this recipe! I altered it slightly by adding another 1/2 cup of bulgur, and omitting the garlic. Oh my gosh, it was amazing. I first had this a few weeks ago when my family and I were at Epcot in Morocco. Loved it then, and was wondering if I would be able to find a recipe that would match it. After making this recipe, I felt like I was back at Epcot, all over again. Keep up the good work!!! item not reviewed by moderator and published
The proportions are off. Too much bulghar to parsley. Also, no mint?! The mint, just a few chopped leaves, really adds to this salad. Anyway, there should be a 3/4 parsley and veg to 1/4 bulgar and I just mix it all in one bowl, no need to make three bowls dirty (one for wheat, one for veg, one for wet ingredients. item not reviewed by moderator and published
Very good! I added only two parsley bunches and added 2T more lemon juice item not reviewed by moderator and published
This is a very good basic tabouli recipe but I made some changes - I used quinoa instead of bulghur, added a diced cucumber, added more salt, and threw in a big handful of pine nuts. Yum! item not reviewed by moderator and published
I first had tabouleh at a greek restaurant and fell in love with it. Keep in mind when reviewing that the show is "Cooking Thin" so they would not use white grain at all in any recipe probably. Also, this is a pretty parsley-heavy dish (the recipe is correct), with a very unique taste - it won't suit everyone. I don't know if the greek place used garlic, but they serve it with feta. When I forget to buy bulgher (sp) I use couscous. item not reviewed by moderator and published