Recipe By Rabie Kobeissi
Published Jul 10th
Prep 35m Cook 5m Additional 1h 20m Ready In 2h
Servings 8 servings Calories 182.4

This salad is the best salad you will ever have. It’s rated one of the best in the world, this is a tradition in Lebanon and the Middle East and is very healthy.

Recipe Ingredients

  • ⅓ cup water
  • ⅓ cup bulgur
  • 1 tablespoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup fresh lemon juice
  • ½ cup olive oil
  • 1 ¾ pounds tomatoes, chopped
  • 2 onions, finely chopped
  • 2 bunches fresh parsley, chopped
  • 1 bunch fresh mint, chopped

Cooking Directions

  1. 1 Bring the water to a boil in a small saucepan over high heat. Remove from the heat, stir in the bulgur, cover, and let stand 20 minutes.
  2. 2 Scrape the bulgur into a mixing bowl, and stir in the salt, cinnamon, lemon juice, olive oil, tomatoes, onions, parsley, and mint. Stir, then refrigerate uncovered 1 hour until cold.

Nutrition Facts

  • Calories 182.4
  • Carbohydrate 14.4 g
  • Fat 14 g
  • Fiber 3.5 g
  • Protein 2.7 g
  • Saturated Fat 1.9 g
  • Sodium 888.8 mg
  • Sugar 4.5 g


  1. I am lebanese and we do not put cinnamon in tabouli. I have never heard of that in my life...
  2. forget the cinnamon (not a good match with the parsley)...try 4 or 5 green onions instead of regular onions for a milder taste. Sumac is a nice lemon-flavoured spice that I like to add (amount depends on your liking- 1 tsp is enough for me). Also I like my bulgur to have some crunch so - Read more ...
  3. I didn't enjoy this recipe as written; there was just too much lemon juice oil and tomato included and the cinnamon flavor was all wrong. I substituted half of a large cucumber for two of the tomatoes substituted green onions for a milder onion flavor only used the juice of one lemon and only 1 - Read more ...
  4. This was delicious and very easy to make! Definitely going to be a favorite.
  5. WE used this as a base and made one with all of the ingrediants except the cinamon and the bulgar. We used quinoa. We love the texture so much better than the bulgar wheat - and we can serve it to our friends who are not able to eat wheat. Thanks!
  6. Cinnmon is not a good spice for this. 1/2 tsp of All spice is what makes this amazing. Also adding 1 bunch of scallions helps alot to.
  7. Leave out the cinnamon!!! add one more bunch of parsley-wash really well don't boil the burghul wheat-just soak it for 5 minutes add 1/3 cup lemon juice and 1/4 cup olive oil and adjust to taste.
  8. I just kind of used the recipe as a base and eyeballed the amounts. This was really lemony I added a tiny bit of sugar and a lot of salt to cut the sourness. However tabouli is a great way to use up all the parsley I was blessed with and this recipe has all - Read more ...
  9. After making this I was left wondering if there were some serious errors on the qtys of ingredients. This initially came out as a big soupy mess. 1/3 cup of bulgur wasn't nearly enough so I ended up going back and hydrating another cup of dried bulgur and then adding it to the rest of - Read more ...
We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more