Tabbouleh

"Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)"
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by najwa photo by najwa
Ready In:
30mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Parsley, tomatoes and onions must be finely minced.
  • Combine the parsley, tomatoes, and onions.
  • Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
  • Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
  • Add the lemon mixture to the salad, mix and refrigerate till serving.
  • Tabbouleh should be eaten within two days.

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Reviews

  1. I am so excited! I have been wanting to make Tabouleh, but all of the recipe have waaayyyy to much bulgar. I was taught how to make it by some Lebanese friends who used very little bulgar and it is sooo much better!! I omitted the olive oil (I add it to my serving) and used the garlic (cause I am a sucker for it) it was excellent, my favorite filling for a warm pita drizzled with olive oil and paprika! Thank you Thank you!
     
  2. This is nothing short of outstanding! I tried it with and without garlic and I prefer it with, though it's delicious either way. Very authentic unlike others I've tried. I'm submitting a couple of pictures where you'll see that I've added probably more bulgur than required, but I have this bad habit of tweaking every recipe. You're a pro... thank you so much, Najwa. Now I'd better go so I can get back to that bowl of tabouleh! تبولة
     
  3. Good tabbouleh! I used a shallot instead of red onion (I discovered, last minute, that I was out of red onion), and I included the optional olive oil and garlic. I used only 1 1/2 tb. bulgur, and I'll probably use a bit more next time. Thanks for sharing this fresh-tasting salad recipe!
     
  4. This was my first attempt at making my own tabbouleh and I have to say I was impressed with myself! I usually stick to super easy recipes but am trying to venture out. This has a very fresh taste to it and I might add some more olive oil next time. I didnt use much bulgur at all. Thanks najwa!
     
  5. Best tabbouleh I've ever had...very light and refreshing. Thanks, Sandi.
     
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Tweaks

  1. Good tabbouleh! I used a shallot instead of red onion (I discovered, last minute, that I was out of red onion), and I included the optional olive oil and garlic. I used only 1 1/2 tb. bulgur, and I'll probably use a bit more next time. Thanks for sharing this fresh-tasting salad recipe!
     

RECIPE SUBMITTED BY

Hi .. The pic is of my beautiful son, born on 2/5/2005. His name is Tariq, meaning Bright Star. As I type this, he is blowing bubbles in his water cup and watching cartoons. He whined to get this water for 15 mins and now he won't drink it, he will only play with it. Sigh.. A few days ago he came up with this song, so sing along to the tune of "Old McDonald" : Old McTariq Laq Laq Laq E I E I OOOOOO LOL I thought it was the cutest thing :-) When I'm not running around after my son, or cleaning up the mess he makes wherever he goes, I cook and bake (my husband loves the blueberry muffins I make) and I love trying new recipes .. I also love to read, and collect sci-fi/fantasy novels .. I have over 500 books and still counting ..
 
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