Total Time
Prep 30 mins
Cook 0 mins

Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)

Ingredients Nutrition


  1. Parsley, tomatoes and onions must be finely minced.
  2. Combine the parsley, tomatoes, and onions.
  3. Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
  4. Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
  5. Add the lemon mixture to the salad, mix and refrigerate till serving.
  6. Tabbouleh should be eaten within two days.
Most Helpful

I am so excited! I have been wanting to make Tabouleh, but all of the recipe have waaayyyy to much bulgar. I was taught how to make it by some Lebanese friends who used very little bulgar and it is sooo much better!! I omitted the olive oil (I add it to my serving) and used the garlic (cause I am a sucker for it) it was excellent, my favorite filling for a warm pita drizzled with olive oil and paprika! Thank you Thank you!

MommyMakes August 21, 2005

This is nothing short of outstanding! I tried it with and without garlic and I prefer it with, though it's delicious either way. Very authentic unlike others I've tried. I'm submitting a couple of pictures where you'll see that I've added probably more bulgur than required, but I have this bad habit of tweaking every recipe. You're a pro... thank you so much, Najwa. Now I'd better go so I can get back to that bowl of tabouleh! تبولة

Sandi (From CA) August 19, 2005

Good tabbouleh! I used a shallot instead of red onion (I discovered, last minute, that I was out of red onion), and I included the optional olive oil and garlic. I used only 1 1/2 tb. bulgur, and I'll probably use a bit more next time. Thanks for sharing this fresh-tasting salad recipe!

Aunt Cookie May 21, 2008