Tabbouleh I

Name: Tabbouleh I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur; 1 2/3 cups boiling water; 1/3 cup olive oil; 1/3 cup lemon juice; 1 cup chopped green onions; 1 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 3 tomatoes, chopped; 1 cucumber - peeled, seeded and chopped; 1 teaspoon salt; ground black pepper to taste

Eats Now Editorial Team · 1130 kcal · Salads

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Tabbouleh I – a delicious recipe with bulgur, boiling water, olive oil, lemon juice, green onions, parsley. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 cup bulgur
1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

1
Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2
Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

1130

kcal

Calories

121

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 cup bulgur, 1 2/3 cups boiling water, 1/3 cup olive oil, 1/3 cup lemon juice, and more.

Yes, Tabbouleh I 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.

Quick Info

Servings
4 servings
Calories
1130 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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