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

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  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 ...