Best 7 My Tabouleh Recipes

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Tabbouleh is a refreshing, flavorful, and healthy Levantine salad made from bulgur, chopped parsley, tomatoes, mint, scallions, and a lemony dressing.

This classic Middle Eastern dish is often served as an appetizer or side dish, and it's a great way to add some freshness and nutrition to your meal. This salad is a great source of vitamins, minerals, and antioxidants, and it's also a good source of fiber.

There are variations of tabbouleh recipes in this article. Each recipe has its own unique flavor and texture, but they all share the same basic ingredients. The first recipe is a classic tabbouleh recipe that uses bulgur, parsley, tomatoes, mint, scallions, and a lemony dressing. The second recipe is a quinoa tabbouleh recipe that uses quinoa instead of bulgur. The third recipe is a cauliflower tabbouleh recipe that uses cauliflower instead of bulgur. And the last recipe is a freekeh tabbouleh recipe that uses freekeh instead of bulgur. No matter which recipe you choose, you're sure to enjoy this delicious and healthy salad.

Check out the recipes below so you can choose the best recipe for yourself!

TABOULEH



Tabouleh image

Grandma's tabouleh recipe has it all -- crunch, seasoning, freshness, and a whole lotta family love! Eat it as a side or a main or an afternoon snack!

Provided by Lindsey Hyland

Categories     Side Dish

Time 30m

Number Of Ingredients 9

3 Bunches Fresh Parsley (I prefer curly)
2/3 Cup Lemon Juice
1/3 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Pepper
1/2 Cup Cracked Bulgur (dry (can substitute for 1 1/2 cup cooked/cooled Quinoa, or 1 1/2 cup minced cauliflower))
2 Cloves Garlic (minced)
1/2 Sweet Onion (minced)
3 Tomatoes (deseeded, minced)

Steps:

  • If you have time, thoroughly rinse the parsley (3 bunches) the night before. Wrap it in paper towels and place it in the fridge. This will make the tabouleh EXTRA crisp! If you don't have time to rinse the night before, be sure to get the parsley as dry as possible.
  • In a small bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1 teaspoon).
  • Add cracked bulgur (1/2 cup) to the lemon juice/olive oil and let it sit for 30 minutes - 1 hour, depending on how soft you want the bulgur to be. (I usually do this for 30 minutes while I'm chopping everything else)
  • Pick the leaves from the stems of the parsley. I do this by grabbing the bunch of parsley and sliding a sharp knife over the top, then picking out any large stems.
  • Place leaves into the food processor. Pulse the parsley until it is finely chopped using 1 second intervals. Make sure not to pulse too much! Alternatively you can use a knife to chop the parsley.
  • Add minced sweet onion (1/2), minced tomatoes (3 deseeded), minced garlic (2 cloves) and parsley to the bulgur and stir to combine.
  • Add more salt/pepper to taste. Tabouleh is best served after resting in the fridge overnight. Enjoy!

Nutrition Facts : Calories 312 kcal, Carbohydrate 34 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Sodium 38 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

TABBOULEH II



Tabbouleh II image

This recipe is the real deal! It's great tasting, healthy and easy to make.

Provided by EPITOPES

Categories     Salad     Grains     Tabbouleh

Time 1h10m

Yield 4

Number Of Ingredients 9

¼ cup bulgur
½ cup boiling water
1 cup chopped parsley
¼ cup chopped fresh mint leaves
5 tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced
salt to taste

Steps:

  • Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
  • Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g

TABOULEH



Tabouleh image

Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup bulgur
3 bunches fresh parsley, minced (about 2 cups)
3 large tomatoes, finely chopped
1 small onion, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
5 fresh mint leaves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

  • Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

TABBOULEH I



Tabbouleh I image

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Provided by Candice

Categories     Salad     Grains

Time 2h10m

Yield 8

Number Of Ingredients 11

1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  • Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g

MY TABOULEH



My Tabouleh image

Love this stuff; not quite the authentic because I have only the ingredients my family likes,but I'm sure you will really enjoy it with some pita bread.

Provided by Sageca

Categories     Lebanese

Time 45m

Yield 3 cups

Number Of Ingredients 9

1/2 cup fine Bulgar wheat
1/2 cup chopped onion
1/2 teaspoon fresh ground pepper
1 teaspoon salt
3 cups finely chopped parsley
1/2 cup finely chopped green onion
2 cups finely chopped tomatoes
1/4 cup fresh lemon juice
2 tablespoons olive oil

Steps:

  • Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
  • Combine minced onion pepper and salt.
  • Set aside.
  • In a large bowl, combine parsley, scallions and tomatoes,.
  • Gently fold in the soaked or rinsed wheat.
  • Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
  • Refrigerate at least an hour before serving.
  • Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
  • I usually have a basket of mini pitas that we spoon our tabouleh on.

Nutrition Facts : Calories 170.4, Fat 9.8, SaturatedFat 1.4, Sodium 820.3, Carbohydrate 20, Fiber 5.8, Sugar 5.7, Protein 4.4

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

  • Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  • Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

CLASSIC TABBOULEH RECIPE



Classic Tabbouleh Recipe image

Toss bulgur, parsley & more with lemony dressing for this Classic Tabbouleh Recipe. You'll want to make this Middle Eastern tabbouleh recipe every week!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 10 servings, about 1/2 cup each.

Number Of Ingredients 10

1 cup bulgur, uncooked
1-1/2 cups boiling water
1/4 cup olive oil
2 to 3 Tbsp. fresh lemon juice
1 clove garlic, minced
1/2 tsp. salt
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped fresh parsley
1 medium tomato, chopped
1/2 cup green onion slices

Steps:

  • Mix bulgur and boiling water in large bowl; cover. Let stand 20 min. or until bulgur is softened.
  • Stir in oil, juice, garlic and salt until well blended.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

Tips:

  • Use fresh, high-quality ingredients: The fresher the ingredients, the better the tabbouleh will taste. Look for ripe tomatoes, crisp cucumbers, and fresh parsley.
  • Chop the ingredients finely: This will help the flavors to meld together and make the tabbouleh more cohesive.
  • Use a light hand with the dressing: You don't want the dressing to overwhelm the other ingredients. Start with a small amount and add more to taste.
  • Let the tabbouleh chill before serving: This will allow the flavors to develop and meld together. Serve the tabbouleh within a few hours of making it, as it will start to lose its freshness after that.

Conclusion:

Tabbouleh is a refreshing and flavorful salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, tabbouleh is sure to be a hit at your next party or gathering.

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