Tabouli

Total Time:
30 min
Prep:
10 min
Inactive:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup water
  • 1 cup fine cracked wheat
  • 1 cup minced fresh parsley leaves
  • 1/2 cup minced fresh mint leaves
  • 1/2 cup finely chopped yellow onion
  • 3 tomatoes, diced
  • 2 cucumbers, seeded and diced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice, or to taste
  • 1 teaspoons sea salt
Directions

In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.0 30
Good tabouli recipe but my is little bitter I don't know why??<br /> item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
The directions don't call for the water to be boiled. Won't work without it. Third recipe I've seen with this new format that left out obvious steps. item not reviewed by moderator and published
Excellent recipe! The only change I made was instead of regular onions, I used 4 large scallions (white and green parts), finely chopped. Delicious! item not reviewed by moderator and published
You change the recipe and then give it a low rating. How idiotic is that? If you do not follow the recipe, then you shouldn't leave a rating. "Gee, I substituted everything and it turned out awful! I give it one star!" item not reviewed by moderator and published
This is my original country recipe. Originally this recipe doesnot contain cucumber at all, never. For the guys who said that time for soakimg the burgul is not enough, this is not true. The burgul is supposed to have a crunch, it is not supposed to be completely tender. And if you think it needs some seasoning you can add some black pepper and a little bit of pomegranette molases, if you can find it in your area. item not reviewed by moderator and published
Awesome. Substituted Israeli Couscous because I had a box handy. I added some chopped tomatoes from my garden as well. This is going to be a lunchbox favorite. item not reviewed by moderator and published
This tastes fine -- but the time noted to tenderize/soak the bulgar is far too short. I made this because I thought perhaps my usual recipe was just overly conservative. No! Normally I soak several (3 - 4 hours. This is necessary for a nice, fluffy grain. This was barely edible, though nicely flavored. item not reviewed by moderator and published
It was pretty good but in my opinion it needs a spice or two to make it even more tasty item not reviewed by moderator and published
I bought a tabbouli mix in the bulk section of a local store. Instead of tomatoes, I sautéed chopped zucchini, green onions, crimini mushrooms and garlic scape. I did not have any lemons, so I used limes instead. After the tabbouli mix marinated for 40 minutes, I added the warm veggies. I let this marinade another 15 minutes. Right before serving, I chopped (roughly some mixed greens salad leaves and added this to the marinated salad. The salad was very delicious. The lime, though very subtle, was quite refreshing. Quinoa and cracked wheat are going to be my go to grains for the summer. I also bought some bulgur, so I will be looking for recipes using that grain. item not reviewed by moderator and published
Very good recipe. I also used bulgar instead of cracked wheat. I also added 1 1/2 T Lemon Vinegar which helped keep the recipe fresher longer in the fridge. I used asian cucumbers, they are small and brupless (easier on the stomach. Quinoa turns the recipe into a main dish if you like. item not reviewed by moderator and published
I substituted bulgar for the cracked wheat and estimated the cuke, tomato sizes (used Italian parsley and it was delicious. A winner with my hubby! Next time I'll try Quinoa although it'll be a lighter texture. Note: I added the oil at the last minute which seemed to keep things fresher. item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
Love it! Middle Eastern cuisine is one of my favorites. I could eat Tabbouli by the bucketfull and this recipe turned out the excelletn flavor I expected. Thank you Nassif Grayeb! item not reviewed by moderator and published
Authentic Lebanese Dish. Very tasty , healthy and rich in Vitamin C. Try it with some Hoummos and Lebanese BBQ. YUMMI. item not reviewed by moderator and published
my girlfriend has made this for years- passed down generations &amp; this is close to hers, she uses green onion not yellow. The salad is great. item not reviewed by moderator and published
Your recipe is very close to what I was taught by my grandmother and mom . I use # 1 Bulgar and I just wash it with cold water about 2 or three times and squeeze the water out really good , then I add my green onions , mint, tomatoes and chopped parsley ( that is cut very fine , then put olive oil, lemon ( fresh , garlic salt and pepper then mix . You can add Iceberg lettuce if you want . That's how I was brought up because I'm Lebanese !! It tastes wonderful and hope this helps!!!! item not reviewed by moderator and published
Easy, Healthy. I used Quinoa instead of cracked wheat. Also added Basil from another recipe. Other than that the base recipe was light and Healthy. Had a few requests for the recipe. item not reviewed by moderator and published
Easy to make for a refreshing appetizer! I will try the suggestions made by the other reviewers which are probably just as delightful. item not reviewed by moderator and published
The best I have ever had!!!!So fresh , used Italian Volcano Lemon Juice from Whole Foods .Try this recipe 2 die 4! item not reviewed by moderator and published
I tried this last week, and my husband loved it. I made it as a salad and added chicken and hummus, great change of pace. item not reviewed by moderator and published
This is an outstanding recipe! The variations are limitless especially with the farmers markets in full swing. I added a small amount of jalepenos for a "kick" and it was gone in no time. Will make over &amp; over again and is great for a light lunch item not reviewed by moderator and published
I also added some (a couple shakes) cumin, oregano, dried basil, and garlic salt (go easy on sea salt). Used juice of one lemon. Cut back on the parsely to about 1/2 cup. item not reviewed by moderator and published
I used scallions instead of the yellow onion only because that is what I had on hand. But it was easy (although time consuming, chopping everything up). I would make it again. item not reviewed by moderator and published
the authentic tabbouleh is as follows: Parsley 2 whole bunches 2-3 tomatoes 1/2 cup of Bulgar ( soak in the tomatoes while you prepare the other ingredients ) juice of 1 lemon ( add to taste) 1 teaspoon salt 3 scallions 3 tablespoons of mint olive oil about 1/3 of cup add extra if necessary item not reviewed by moderator and published
Added some toasted pine nuts. Everyone loved it and wanted the recipe. item not reviewed by moderator and published
I used the recipe as a base to make my own and it turned out great! I swithched out the cracked wheat for Quinua (I don' eat wheat) and left out the onions, added fresh garlic and corriander to the dressing. I took it to a bbq with friends and everyone wanted to know how to make it. Awesome! item not reviewed by moderator and published
Even with the decreased onions, as recommended by previous rates and reviews, wasn't close to anything I have tried in a restaurant. item not reviewed by moderator and published
I've made tabouleh recipes before. All of them use scallions, not yellow onions. Maybe this would help "Anonymous". By the way, if you're going to opine about a recipe, at least give a name. item not reviewed by moderator and published
I would put half the onion next time all I tasted was the onion and I had to toss it. item not reviewed by moderator and published
you don't have to boil bulgar for use in tabouli, in fact boiling the bulgar will hasten to breakdown of the protein molecules in the whole wheat and create a rather tasteless product. if your bulgar isn't soft enough when you soak it, then you are either not soaking the bulgar long enough or you are not using enough water. remember the ancient cultures who invented this recipe did so in order to have a sustainable food product to take with on long journeys in the desert. item not reviewed by moderator and published
I think mongo means that it is helpful to use very hot, almost boiling water to soak the bulgur in (as opposed to room temperature water), not to actually COOK the bulgur in boiling water (that would not work out well). Using very hot water helps the water to penetrate the wheat more quickly; I always do it this way. Otherwise the soaking time will take quite a bit longer. item not reviewed by moderator and published
i agree with fatima.... no cucumbers ...and the burgul doesn't need soaking item not reviewed by moderator and published

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