Tabbouleh Salad Recipe

Name: Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked bulghur wheat*; 1 cup boiling water*; 2 medium tomatoes, chopped; 4 green onions, thinly sliced; 1/4 cup minced fresh parsley; 1/4 to 1/2 cup chopped fresh mint; 1/2 teaspoon grated lemon rind; 1/3 cup fresh lemon juice; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; Lettuce leaves

Servings: persons

1 cup uncooked bulghur wheat*
1 cup boiling water*
2 medium tomatoes, chopped
4 green onions, thinly sliced
1/4 cup minced fresh parsley
1/4 to 1/2 cup chopped fresh mint
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Lettuce leaves

1
Place bulghur in a large bowl, and add boiling water. Cover and let stand 30 minutes.
2
Stir in tomato and next 8 ingredients. Chill 1 hour. Spoon over lettuce leaves.
3
*1 cup instant brown rice, cooked, may be substituted for 1 cup bulghur and 1 cup boiling water.
4
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689

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 cup uncooked bulghur wheat*, 1 cup boiling water*, 2 medium tomatoes, chopped, 4 green onions, thinly sliced, and more.

Yes, Tabbouleh Salad 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 Salad

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