Tabbouleh

"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 :)"
 
Tabbouleh created by Sandi From CA
Ready In:
30mins
Ingredients:
9
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Aunt Cookie
    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!
     
  2. Aunt Cookie
    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!
     
  3. Ang11002
    This was my first attempt at making my own tabbouleh and I have to say I was impressed with myself! I usually stick to super easy recipes but am trying to venture out. This has a very fresh taste to it and I might add some more olive oil next time. I didnt use much bulgur at all. Thanks najwa!
     
  4. princesslisa of a g
    Best tabbouleh I've ever had...very light and refreshing. Thanks, Sandi.
     
  5. Sandi From CA
    Tabbouleh Created by Sandi From CA

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes