READY IN: 30mins
Recipe by najwa

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 :)

Top Review by MommyMakes

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!

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.

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