Authentic Tabbouleh Salad

    10 minutes

    Tabbouleh is delicious, healthy and very easy to make but it is always best eaten on the day that it is made.

    208 people made this

    Serves: 4 

    • 4 tablespoons burghul (bulgur or cracked wheat)
    • 1/2 cup boiling water
    • 1 large bunch parsley, chopped
    • 1 small bunch mint, chopped
    • 5 tomatoes, diced
    • 1 onion, finely diced
    • 2 teaspoons extra virgin olive oil
    • juice of 1 lemon
    • salt to taste

    Preparation:10min  ›  Ready in:10min 

    1. Place the burghul in a small mixing bowl. Add the boiling water, mix and cover with a tea towel. Let stand for 1 hour then squeeze out any excess water.
    2. Combine the bulgur with the remaining ingredients; toss well and serve.

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    Reviews in English (72)


    Used different ingredients. I added one peeled and finely chopped cucumber and omitted the tomatoes in an attempt to duplicate the delicious tabbouleh we enjoyed at a restaurant. If the amount of mint called for here hadn't overpowered everything else to the point that that was about all we could taste, this would have come pretty close. The tabbouleh in the restaurant had so little mint in it, and provided such a subtle undertone, that we finally had to ask what it was we were tasting and were surprised to find out it was mint. The restaurant tabbouleh also contained cucumbers, which were also very subtle, but we could easily identify them. I will try this recipe again, but drastically reduce the amount of mint. Other than that, it was quick and easy to prepare.  -  08 Oct 2008


    This is really good! I forgot the onion. I didn't mean to but it was great without it. I have only one complaint... There wasn't enough to go around. I ate almost all of it myself before my husband got a chance to taste it. I really like the mint in it. But I think I'm going to have to grow some myself because fresh mint costs too much. Next time, I'll double the recipe and remember the onion.  -  08 Oct 2008


    I like to omit the boiling water and just use lemon juice to soften the bulghur initially... but then I don't mind it a bit 'crunchy' either. Is is nicer on the same day, but I make enough to eat all week!!  -  20 May 2012