Lemon Tabouli With Tender Romaine

Total Time
Prep 2 hrs
Cook 0 mins

This tabouli is excellent with or without the romaine lettuce. To make this a meal, you could add some chopped grilled chicken. From Epicurious.com, September 2003. Paula Wolfert: "A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first.""

Ingredients Nutrition


  1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
  2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
  3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.


Most Helpful

best tabouli ive ever made. i didn't actually taste the cinnamon but i know it made a big difference to the overall taste. thanks for posting. next time i might add a bit more bulgar and maybe add some cucumber.

10cups February 17, 2011

Wow! Absolutely the best Tabouli ever. Soaking the bulgur in the lemon juice gives this so much more flavor. And the addition of cinnamon is great and defiantly push this Tabouli out in front of all others. Made as written with out the mint option and would not change a thing. Thanks so much for the post.

Debbwl January 03, 2010

First off I need to say to the reader of this review, don't let the 2 hr time scare you off because it mostly all waiting, lol. Next, this is absolutely delicious and so nice for a summer meal. I loved the flavor that the lemon soak added and the whole comes together just beautifully. I had sliced hard cooked eggs around the salad for protein.

Annacia July 28, 2011

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