Total Time
20mins
Prep 20 mins
Cook 0 mins

Light healthy salad.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

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.

Annacia September 19, 2012

Perfect Tabbouli! Thanks for sharing this recipe!

Carrie! June 28, 2007

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 recipe...it's all the same to me, they both are fine...trust 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!

dabkeh March 17, 2006

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