Parsley Tabbouleh

9 Reviews
From: EatingWell Magazine June/July 2005

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 small cucumber, peeled, seeded and diced
  • 4 scallions, thinly sliced
  • 1 cup water
  • 1/2 cup bulgur
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh mint
  • 2 tomatoes, diced
  • Freshly ground pepper, to taste
  • 2 cups finely chopped flat-leaf parsley, (about 2 bunches)

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • 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; 3451 IU vitamin A; 59 mg vitamin C; 84 mg calcium; 3 mg iron; 175 mg sodium; 522 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (70% dv), Folate (21% dv), Iron (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Reviews 9

September 21, 2013
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By: EatingWell User
This is not real tabboule!!! Tabboule doesn't have garlic and cucumber in it
July 27, 2013
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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
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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
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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
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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
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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
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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
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By: EatingWell User
I wasn't a fan of tabouli until I tried this recipe. Now Iove it!
January 28, 2010
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By: EatingWell User
excellent dish, easy to prepare. I substituted Israeli couscous as I did not have bulgar wheat on hand.