Parsley Tabbouleh

Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Jessie Price
Source: EatingWell Magazine, June/July 2005

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
High Fiber
Dairy-Free
Diabetic Appropriate
Vegetarian
Vegan
Low Sodium
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

Serving Size: generous 1 cup
Per Serving:
162 calories; protein 4.3g; carbohydrates 21.2g; dietary fiber 5g; sugars 3.2g; fat 7.8g; saturated fat 1.1g; vitamin a iu 3451.4IU; vitamin c 59.1mg; folate 83.7mcg; calcium 84.4mg; iron 3.5mg; magnesium 63.4mg; potassium 522.2mg; sodium 175mg; thiamin 0.1mg.
Exchanges:

1 starch, 1 vegetable, 1 1/2 fat
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Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
07/27/2013
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
excellent dish easy to prepare. I substituted Israeli couscous as I did not have bulgar wheat on hand. Read More
EatingWell User
Rating: 5 stars
10/29/2011
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 Read More
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julieaingram@yahoo.com
Rating: 4 stars
10/29/2011
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
I wasn't a fan of tabouli until I tried this recipe. Now Iove it! Read More
EatingWell User
Rating: 1 stars
09/21/2013
This is not real tabboule!!! Tabboule doesn't have garlic and cucumber in it Read More
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EatingWell User
Rating: 4 stars
12/31/2012
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 Read More
EatingWell User
Rating: 3 stars
06/07/2012
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 Read More
smarshall621@gmail.com
Rating: 5 stars
10/30/2011
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. Read More
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