Tabbouleh Recipe – Eats Now

Name: Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. bulgur wheat; 1 c. water; 3 c. finely shredded lettuce; 2 c. tightly packed chopped fresh parsley (about 1 1/2 large bunches); 2 large tomatoes, seeded and finely chopped; 1 small onion, minced; 1/4 c. chopped fresh mint; 1/4 c. lemon juice; 2 Tbsp. olive oil; 1 tsp. salt; 1/2 tsp. pepper; 1 clove garlic, minced

Servings: persons

1/2 c. bulgur wheat
1 c. water
3 c. finely shredded lettuce
2 c. tightly packed chopped fresh parsley (about 1 1/2 large bunches)
2 large tomatoes, seeded and finely chopped
1 small onion, minced
1/4 c. chopped fresh mint
1/4 c. lemon juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced

1
Combine bulgur wheat and water in medium bowl; cover and let stand 1 hour or until water is absorbed.
2
Drain bulgur.
3
Press excess water from wheat using fork.
4
Press lettuce and parsley between paper towels to dry.
5
Toss together in large bowl.
6
Add bulgur, tomatoes, onion, mint and garlic; toss gently.
7
Combine lemon juice, olive oil, salt and pepper in small bowl.
8
Stir with whisk; pour dressing over salad.
9
Chill 1 hour.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. bulgur wheat, 1 c. water, 3 c. finely shredded lettuce, 2 c. tightly packed chopped fresh parsley (about 1 1/2 large bunches), and more.

Yes, Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tabbouleh

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