Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Take-Out Tabbouleh Recipe
    Lost? Site Map

    Take-Out Tabbouleh

    Take-Out Tabbouleh. Photo by loof

    1/1 Photo of Take-Out Tabbouleh

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    TxGriffLover's Note:

    Loads of fresh herbs and wholesome grains are what makes this light and easy salad so appealing. If you're not familiar with bulgur, it's a whole grain that plumps up in warm water in a matter of minutes, which makes this salad perfect for a last minute dinner. Try eating this as they do in Lebanon, by scooping it up with crisp leaves of romaine lettuce. Food for thought: The largest recorded bowl of tabbouleh was made on June 9, 2006, in Ramallah, West Bank, Israel. It weighed 1,514 kilograms and earned a Guinness World Record. From the Take-Out Menu Cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the bulgur in a large bowl and pour enough warm water over to cover generously. Let it stand until the bulgur softens, about 15 minutes. Drain well, pressing down gently to extrude any excess liquid.
    2. 2
      In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper. Add the bulgur and toss.
    3. 3
      Taste and reseason with salt and pepper if necessary.
    4. 4
      Make Ahead: Tabbouleh can be made up to 3 hours ahead and kept at room temperature.

    Ratings & Reviews:

    • on July 19, 2009

      55

      This is a wonderful dish! I have never made tabbouleh before and was a little apprehensive but you provided a delicious recipe with easy-to-follow instructions and it came out great! I don't care for onions so left them out and used a little less mint than specified. Served this with grilled chicken and really enjoyed it - thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Take-Out Tabbouleh

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 258.1
     
    Calories from Fat 88
    34%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 209.9 mg
    8%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 9.8 g
    39%
    Sugars 2.0 g
    8%
    Protein 6.6 g
    13%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes