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    You are in: Home / Recipes / World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad Recipe
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    World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

    World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad. Photo by Krylela

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    blucoat's Note:

    This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
    2. 2
      Add onions, parsley, mint, and tomatoes and mix well.
    3. 3
      Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

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    Ratings & Reviews:

    • on January 19, 2012

      55

      This recipe totally lives up to its name. The best! I made it with Quinoa instead of bulgar wheat and it was FABULOUS. I just prepared one cup of dry organic Quinoa per the packaging instructions and proceeded as stated. I kept all of the veggies and other ingredients the same as I think Quinoa poofs up a bit more than the bulgar wheat. Plus I like lots of stuff in my salad. I eased up by just a bit on the olive oil and red wind vinegar but I don't think the whole amount would make much difference. Also, I used about 4 parts parsley to 1-2 parts mint which I got from my garden and is stronger than the stuff you buy in the store. I probably had at least a full 3/4 cup of parsley when chopped. To me, it is hard to determine how much "one bunch" is, so that's how I handled it. GREAT, GREAT recipe. Seriously the best Tabouleh Salad I have ever made.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2010

      55

      I made this recipe 3 times and after experimenting with a couple of additions, I love it. I followed the recipe exactly and then added 1/2 of an english cucumber, chopped, and 1 1/2 packets of raw sugar. This reduced the acidity a little. Shared with others who loved it also. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2011

      55

      I love this salad. So refreshing and clean tasting...I can eat it with everything and everyday...so good...thanks for posting it.

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

    Read All Reviews (10)

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    Nutritional Facts for World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

    Serving Size: 1 (198 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 203.7
     
    Calories from Fat 66
    32%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 140.1 mg
    5%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 7.6 g
    30%
    Sugars 2.6 g
    10%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    fresh mint leaves

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