Tabbouleh Recipe

Tabbouleh Recipe

How To Make Tabbouleh Salad

This tabbouleh recipe is every herb lovers’ dream. This simple salad is made with chopped fresh herbs tossed in lemony vinaigrette.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1⁄2cupbulguruncooked
  • 2cupschicken or vegetable stock
  • 3cupsItalian flat-leaf parsleyloosely packed, chopped
  • 1⁄2cupmintchopped
  • 1⁄2cupscallionschopped
  • 3,roma tomatoescored and chopped
  • Tbspolive oil
  • 2Tbsplemon juice
  • 1⁄2tspsalt


  1. In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30 to 60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.

  2. Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.

  3. Serve immediately or refrigerate for up to one day.


  • Calories: 355.80kcal
  • Fat: 12.45g
  • Saturated Fat: 2.03g
  • Monounsaturated Fat: 7.79g
  • Polyunsaturated Fat: 1.81g
  • Carbohydrates: 52.97g
  • Fiber: 11.52g
  • Sugar: 5.89g
  • Protein: 13.74g
  • Cholesterol: 4.80mg
  • Sodium: 957.09mg
  • Calcium: 195.74mg
  • Potassium: 1080.61mg
  • Iron: 9.54mg
  • Vitamin A: 358.62µg
  • Vitamin C: 102.86mg
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