Recipe By Charlie Youakim
Rating
Published Jul 10th
Prep 1h Cook - Additional 5h Ready In 6h
Servings 8 servings Calories 305.9

My dad’s famous tabbouleh recipe.

Recipe Ingredients

  • 2 cups coarse bulgur, rinsed and drained
  • 2 cucumbers, diced small
  • 2 large tomatoes, diced
  • 2 bunches fresh parsley leaves, chopped
  • 2 bunches green onions, finely chopped
  • 2 yellow onions, cut into small dice
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 1 lemon, juiced
  • ¾ tablespoon salt
  • ½ teaspoon ground black pepper

Cooking Directions

  1. 1 Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
  2. 2 Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
  3. 3 Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.

Nutrition Facts

  • Calories 305.9
  • Carbohydrate 41.7 g
  • Fat 14.4 g
  • Fiber 10.3 g
  • Protein 7.3 g
  • Saturated Fat 2 g
  • Sodium 683.9 mg
  • Sugar 6.4 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Lebanese Tabbouleh (tabouli, tabouleh) is a lemony herb salad that you scoop up with lettuce leaves or a fork. You will need: - 2 ...
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint ...
Today we're making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour.

Reviews

  1. Made for a socially distance bday party—very well received! Two cups of bulgur makes a huge amount. Two friends requested recipe.
  2. This was wonderful and it has been requested over and over again. A friend of Lebanese descent said it was as good as his mother's.
  3. I have tried several taboullah recipes and this one has inspired me more than the others. I say that because nearly every recipe I have tried includes the same basic ingredients. I think it is a matter of getting the right balance to suit the individual taste. The key for me was the inclusion of - Read more ...
  4. Wonderful! I am not an onion person, so I left out the green onions, and it was just to my liking. Used lime juice since I didn’t have lemons, and it was still really good.
  5. very tasty! I didn't use fresh parsley because it was pretty bad looking at the market. It was still very good. I break some of the "rules" when it comes to food, so i will say that i also used it as the "rice" component for my curried chicken. :) It was excellent. Nothing better - Read more ...
  6. Loved it. Used only one bunch of green onions and only one Valdalia onion that was all I had! Still tasted delicious. Lots and Lots of fresh veggies.
  7. Good! Would recommend using less salt and then increasing the amount per your taste. The two bunches of green onions called for also seems a little excessive to me--I'd start with 1/2 cup (finely chopped) and then add more if you like onions. :)
  8. This made A LOT! I was shocked. It was my first time making tabbouleh and I wasn't sure what to expect. It is a lovely fresh tasting salad. A couple of holes in the recipe though that I had to fill in. Like the cucumbers. I wasn't sure what kind I was supposed to use. - Read more ...
RedCipes