Tabbouleh (Mint-Free)

Name: Tabbouleh (Mint-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Bulgur Wheat; 2 cups Hot Water; 4 whole Scallions; 1 cup Diced Onions; 1 cup Diced Cucumbers; 1 bunch Chopped Parsley; 1/4 cups Lemon Juice; 1/4 cups Apple Cider Or Red Wine Vinegar; 2 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Pepper

Eats Now Editorial Team · 116 kcal · Salads

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Tabbouleh (Mint-Free) – a delicious recipe with Bulgur Wheat, Water, Scallions, Onions, Cucumbers, Parsley. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 cups Bulgur Wheat
2 cups Hot Water
4 whole Scallions
1 cup Diced Onions
1 cup Diced Cucumbers
1 bunch Chopped Parsley
1/4 cups Lemon Juice
1/4 cups Apple Cider Or Red Wine Vinegar
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoons Pepper

1
Soak bulgur wheat in very hot water for about 30 minutes.
2
Meanwhile, chop vegetables and parsley and set aside. Whisk lemon juice, vinegar and olive oil into a vinaigrette. Add salt and pepper to taste.
3
Toss vegetables, parsley and vinaigrette into the bulgur. Cover with plastic wrap to help prevent drying out and refrigerate prior to serving.

116

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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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: 2 cups Bulgur Wheat, 2 cups Hot Water, 4 whole Scallions, 1 cup Diced Onions, and more.

Yes, Tabbouleh (Mint-Free) 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
116 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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