Lebanese Style Tabouli

Total Time
Prep 3 hrs
Cook 0 mins

My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I found this recipe on a blog by MoiFrey (http://diningchezmoi.blogspot.com/2006/08/my-favorite-tabouli-tabouli-is.html) She worked on it for years and claimed to be like Emily's - it's a winner! I use my own method of draining and fluffing the bulgar and the results seem to be just fine. (See blog for original method.)

Ingredients Nutrition


  1. Prepare the bulgur by soaking it for 2-3 hours in cold water.
  2. When it reaches the "al dente" stage, drain it thoroughly in a fine-mesh strainer. While preparing the other ingredients, let the damp wheat sit for another hour, stirring and tossing it from time to time, to fluff it and dry it.
  3. Add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly.
  4. Add the chopped parsley and onions and toss everything together.
  5. Just before serving, add the chopped tomatoes. Correct the seasonings.
Most Helpful

This is a very tasty tabouli. I am in love with fresh lemon and parsley; not to mention, bulgur wheat. This is so fresh tasting and so healthy -- how can you go wrong? It was easy to make and it's going to make a great side dish for our meal tonight. I'm hoping there are some leftovers. : ) Made for the Football Tag game, October, 2014.

DailyInspiration October 16, 2014

Great tabouli! I used the lemon juice and left out the scallions.The addition of cinnamon and cloves was different for me but I liked it. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014

loof April 14, 2014

This is a very tasty tabouli salad. It should have more tomatoes, but mine weren't as fresh as I had hoped! I stopped by the store and will add another bit of tomato to the left overs! Made for Photo Tag.

CaliforniaJan March 12, 2013