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8 servings
Prep Time:
30 mins
Cook Time:
6 hrs
Meal Types:
Side Dishes
Salads and Salad Dressings
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An Arabic salad dish also known as tabouleh or tabouli, that's often used as part of a mezze.



  1. Cover a strainer with cheesecloth and place the bulgur on top. Place the strainer in a pot filled with cold water and soak the bulgur for 10 minutes.
  2. Pull up the sides of the cheesecloth, encasing the bulgur, and squeeze out all the water. Transfer to a large bowl.
  3. Toss the bulgur with the lemon juice. Toss again with the parsley, mint, tomatoes, and onions and season with salt and pepper.
  4. Stir in 1 1/4 cups of the olive oil and leave to rest at room temperature until the bulgur has absorbed enough liquid to be tender, 4 to 6 hours.
  5. Correct the seasonings and olive oil; there should be enough that it looks shiny and moist but not gooey and oily.
  6. Serve garnished with romaine lettuce leaves and scallions. Place a few slices of scallion in a leaf of romaine lettuce, then scoop up the tabbouleh with the lettuce leaf.
  7. Note: the longer the bulgur sits and absorbs the olive oil, lemon juice, tomato, and onion juices, the more it will swell and dominate the salad, so keep that in mind when you prepare this salad. Remember that the proper ratio of parsley to bulgur is about 7 to 1. Many cooks make tabbouleh with a food processor by pulsing in short bursts, although I still prefer the texture of the labor-intensive method of hand-chopping all the ingredients with a large chef's knife.
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Can I Have These Foods

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Food Group Avg Member Opinion 
Vegetables and Vegetable Products
Grains, Pasta and Rice
Spices and Herbs
Fruit Juice
food groups ordered by calorie contribution to recipe.

I'm wondering how a dish that has almost 42 grams of fat can be considered a healthy choice? I know the calories are low but the fat is extremely high? Can someone explain.....I love tabbouleh and hate to give it up.
25 Mar 10 by member: lala205
i love this stuff. i always ordered it as a side dish when at my favorite lebanese restaurant, but it makes a good main course too. the fat is so high because there is 1.5 oz of olive oil in each serving. it mostly all healthy fats, but it does take up most of your daily recommended intake.
29 Mar 10 by member: johnmarkfoley
i'm assuming the fat is so high because she didnt figure it out per serving? she probably just typed in all the ingredients and put the serving as 1 instead of however many it actually was.
18 May 10 by member: sonya76
1/2 cup is one serving.
14 Sep 10 by member: baca patty
I make it with 1/2 of the olive oil but it has to be extra virgin olive oil. This feeds more than 8 people. I do not soak the bulgur so it stays crunchy. I use whole wheat bulgur and the fine grind.
06 Nov 10 by member: rnguyen910
I don't think portion size is correct, 1 serving of salad can't be 444cal.
12 Mar 11 by member: Kate GB
I would just like to say that being from middle eastern decent, this is the ONLY Tabouli recipe I have seen that is accurate to what it is like in the middle east. IT'S THE BEST SALAD IN THE WORLD! Also, the fat is from the olive oil, it's good fat, so eat it up! Also, Instead of soaking the bulgar in the salad for hours, I wash the bulgar and soak it in some lemon juice while I am preparing the remainder of the dish. By the time I am done, it is ready to eat!
12 Mar 11 by member: camster
Being of Lebanese descent, I have made this tabouli for years. The last 2 time, I substituted quinoa for the bulgar. It was just as good and had more fiber and protein. The quinoa needs to be cooked according the the package. I love this and its great stuffed into half of a whole grain pita. I only use 1/4 cup of oil and 1/3 cup of lemon juice plus 1 the juice of 1 lemon. Instead of fresh mint, I use 2 tablespoons of dried mint and 1/8 teaspoon of allspice and 1/8 teaspoon of cinnamon. This is a lot lower in calories.
25 May 11 by member: patiozeke
Mmmm.....I just adore tobbouleh since when I was young!
11 Jan 12 by member: SallyBanks
Add some pomegranate concentrate and it's the best. I also keep mint aside but you can keep it. One other variant is with coush-coush instead of bulgur, but differences are not notable. And also, un-seed the tomatoes before cutting them.
14 Dec 12 by member: chuppaka
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Nutrition summary:

There are 444 calories in 1 serving of Tabbouleh.
Calorie break-down: 80% fat, 16% carbs, 4% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 372
Calories 444
% Daily Values*
Total Fat 41.37g 64%
  Saturated Fat 5.773g 29%
  Polyunsaturated Fat 4.594g  
  Monounsaturated Fat 29.74g  
Cholesterol 0mg 0%
Sodium 60mg 2%
Potassium 650mg  
Total Carbohydrate 18.93g 6%
  Dietary Fiber 6.7g 27%
  Sugars 2.77g  
Protein 4.35g  
Vitamin A 968% Vitamin C 1245%
Calcium 121% Iron 230%
of RDI*
(444 calories)
22% of RDI
Calorie Breakdown:
Carbohydrate (16%)
Fat (80%)
Protein (4%)
* Based on a RDI of 2000 calories

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