Lebanese Style Tabouli

READY IN: 3hrs
Recipe by Linky

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.)

Top Review by DailyInspiration

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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a