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Parsley Tabbouleh
Parsley Tabbouleh
9 Reviews
From: EatingWell Magazine, June/July 2005
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
- By: Jessie Price EatingWell Editor-in-Chief
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 small cucumber, peeled, seeded and diced
- 4 scallions, thinly sliced
- 1 cup water
- ½ cup bulgur
- ¼ cup lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ cup chopped fresh mint
- 2 tomatoes, diced
- Freshly ground pepper, to taste
- 2 cups finely chopped flat-leaf parsley, (about 2 bunches)
Preparation
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Active
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Ready In
- Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
- Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Serving size: generous 1 cup
- Per serving: 162 calories; 8 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 4 g protein; 84 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 3,451 IU vitamin A; 59 mg vitamin C; 84 mg calcium; 3 mg iron; 175 mg sodium; 522 mg potassium
- Nutrition Bonus: Vitamin C (98% daily value), Vitamin A (69% dv), Folate (21% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, 1½ fat
Reviews 9
September 21, 2013
By: EatingWell User
This is not real tabboule!!! Tabboule doesn't have garlic and cucumber in it
July 27, 2013
By: EatingWell User
Flavorful
I loved this! It's a lot of cutting but I believe it's worth it. I've made it several times and like it a lot more without the cucumber, which I think waters down the flavor.
December 31, 2012
By: EatingWell User
Best online tabbouleh I've found
I've tried several times to make a tabbouleh as tasty as one of my co-workers makes, and I've always come up way short....until now. This recipe really works and I think the balance of cucumbers and bulgur to parsley make the difference for me. It tastes yummy and healthy, not just healthy and meh.
Pros: yummy, healthy
Cons: time-consuming
June 07, 2012
By: EatingWell User
TABBOULEH
GROWING UP WITH LEBANESE GRANDPARENTS AND MOTHER, WE ALWAYS HAD THIS. WE ALWAYS ADDED FROZEN PEAS RUN UNDER COLD WATER AND ALLSPICE FOR MORE FLAVOR.
Pros: HEALTHY AND DIFFERENT
Cons: DON'T NEED GARLIC OR CUCUMBER,DON'T BOIL BULGAR
May 02, 2011
By: EatingWell User
Easy and Yummy
This was very easy and fast to make, at least the active time part, since I soaked the bulgur in the same amount of hot water instead of boiling it and so had to wait 30 minutes for it to become tender and absorb the water. I also added a bit more lemon juice than the recipe asks for because it was too mild for my taste (I'm used to very tangy salad dressings). Then I served it with grilled chicken cutlets and the whole thing tasted like summer holidays =)
Pros: Very easy, can be made a day ahead, yummy and fresh
Cons: Wouldn't be as interesting during winter
April 18, 2011
By: julieaingram
Delicious but too much prep
This was a wonderful tabouli, I enjoyed every bite I ate. All the fine chopping will probably keep me from making this salad again for a long time. It took me 45 minutes to make and I am not a novice cook.
Pros: Easy, fresh and delicious
Cons: Too much chopping
July 19, 2010
By: smarshall621
I find that cooking the bulgar makes it mushy. Instead, soak it for 30 minutes, then squeeze all the excess out. I like the texture much better.
June 10, 2010
By: EatingWell User
I wasn't a fan of tabouli until I tried this recipe. Now Iove it!
January 28, 2010
By: EatingWell User
excellent dish, easy to prepare. I substituted Israeli couscous as I did not have bulgar wheat on hand.
