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    You are in: Home / Recipes / Lebanese Tabbouli Recipe
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    Lebanese Tabbouli

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef #297710's Note:

    Light healthy salad.

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    Serves: 4



    Units: US | Metric


    1. 1
      chop parsley, onion and tomato very fine.
    2. 2
      add bulger, lemon juice, olive oil and salt.
    3. 3
      toss and serve chilled.
    4. 4
      pre soak bulgur in hot water to make soft, drain water before mixing into salad.

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    Ratings & Reviews:

    • on September 19, 2012


      This is wonderful. I used less parsley as I didn't have the full amount ask for but all else was by the recipe. It made a great salad that was well enjoyed. Made for North Africa/Middle East forums tour of Lebanon.

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    • on June 28, 2007


      Perfect Tabbouli! Thanks for sharing this recipe!

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    • on March 17, 2006


      use red onion, and FRESH SQUEEZED lemons....for 1 bunch of parsley i squeeze 4-6 Lemons depending how lemony you like it. Also I add a small pinch of cinnomen, to kill that tart onion taste. LASTLY, You could use CURLY parsley too, I find it easier to chopp up so fine...but FLAT leaf is the original's all the same to me, they both are me...Lebanese and KNOW! Oh ya make sure you use 100% EXTRA VIGIN OLIVE OIL, I don't think this recipe, made that clear. ONE last thing eat with fresh romain Lettice or Lebanese bread or alone with a spoon! ENJOY AGAIN!

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    Nutritional Facts for Lebanese Tabbouli

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 242.5
    Calories from Fat 132
    Total Fat 14.6 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 640.8 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 7.7 g
    Sugars 4.8 g
    Protein 5.9 g

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