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Home ► Recipes ► Middle Eastern

Tabouleh

Updated: 01.26.25 | Marc Matsumoto | 89 Comments

4.50 from 22 votes
A refreshing parsley salad with bulgur, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette. Tips for making the best tabouleh.
Recipe

It's been a long cold winter and my body's been aching to eat something vibrant and green. It's still a bit early for spring vegetables, but Tabouleh is a verdant Levantine salad you can put together with vegetables and herbs that are available all year.

Tabouleh, with bulgar wheat, herbs, and vegetables mounded on a plate.

While it's a simple salad to prepare with very few ingredients, here are a few key points that separate a great tabouleh from a bowl of rabbit food.

  1. First, as with all simple dishes, it’s crucial to use the very best ingredients. This means good quality olive oil and fresh parsley. But the two most important things are to use ripe tomatoes and tender cucumbers. Since it’s not exactly the height of tomato season right now, I used cherry tomatoes, which tend to be sweeter. As for the cucumbers, I like using Lebanese cucumbers for my Tabouleh because they have tender skin, a nice crunchy texture, and just a bit of sweetness, but japanese cucumbers also work well. If you can’t find either, use a hot house cucumber (a.k.a. English cucumber), removing the seeds with a spoon.
  2. The second thing is to soak the bulgur in the dressing. Many recipes tell you to cook the bulgur. Bulgur wheat is par boiled before it’s dried and so putting it in boiling water will make it too soft. Traditional Tabouleh recipes usually call to soak the bulgur in cold water, but I prefer soaking it in the dressing because it absorbs the concentrated flavors of the dressing, keeping the finished salad from tasting watery.
  3. Lastly, don’t be afraid of the parsley. According to Wikipedia “The Levantine Arabic tabbūle is derived from the Arabic word tabil, meaning seasoning.” since bulgur isn’t much of a seasoning one can only imagine that the name is referring to the potent herbs that go into the salad. I know many people are used to thinking of parsley as an inedible garnish that comes with your meal at Denny’s, but it was an herb before it was a garnish. It’s also loaded with anti-oxidants and is even purported to slow the growth of tumors.
Ingredients for Tabouleh ready to mix in a glass bowl.

It's worth noting that cucumber is not a traditional addition to Tabouleh, however I like the texture it adds. If you want to make a more traditional Tabouleh, just omit the cucumbers. Tabouleh tastes great the day it's made, but I think it's even the better the next day. Serve it as part of a Meze, along with Mutabal and Hummus, or on a bed of greens as a salad.

A colorful dish of Tabouleh, with refreshing herbs and chewy bulgar wheat, tossed in a lemony dressing

📖 Recipe

Overhead view of tabouleh on a white plate.

Tabouleh

4.50 from 22 votes
Print Pin
Prep Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Yield 4 side

Units

Ingredients 

  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ¼ teaspoon ground black pepper (coarsely ground)
  • 1 teaspoon salt
  • ¼ cup cracked bulgur
  • ½ red onion (finely diced)
  • 140 grams flat-leaf parsley
  • 140 grams Lebanese cucumbers (~2 cucumbers, cubed)
  • 225 grams tomatoes (~2 tomatoes, cubed)

Instructions

  • Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 1 to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
  • If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.
  • Wash the parsley, then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
  • Add the parsley to a large bowl along with the cucumbers, tomatoes, and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld, and it tastes even better.
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Nutrition Facts

Calories • 157kcalCarbohydrates • 8gProtein • 2gFat • 14gSaturated Fat • 2gPolyunsaturated Fat • 2gMonounsaturated Fat • 10gSodium • 606mgPotassium • 418mgFiber • 2gSugar • 3gVitamin A • 3456IUVitamin C • 63mgCalcium • 65mgIron • 3mg

Comments

    4.50 from 22 votes (20 ratings without comment)

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    Recipe Rating





  1. Chieko says

    July 23, 2024 at 2:03 pm

    A very long time ago when it was difficult to find bulgur wheat, my friend's Lebanese mother showed me how to hydrate it with cold water rather than hot and to not use wheat germ which was a popular substitute back then for tabouli. So I just put some in a jar and it started absorbing the water right away. This is a somewhat coarse bulgur. It's swelling as I watch it. I'm actually experimenting and it's rather fascinating to watch it. Since I started typing, it's absorbed 2 x as much liquid. Btw, Mrs Nelson always used a lot of tomatoes in her tabouli.

    Reply
    • Marc Matsumoto says

      July 23, 2024 at 10:53 pm

      Thanks for sharing, that sounds like fun!

      Reply
      • Chieko says

        July 24, 2024 at 7:17 pm

        Hi, Marc. Normally I comment on Japanese food but I just had to share with you. The bulgur kept absorbing water until it had expanded 4x. It was in a tightly lidded jar and it was to the top so it couldn't grow any further. There was no excess liquid to drain out. I took some and added some chocolate protein shake to it for breakfast and it absorbed that too and the flavor. It took about 6 hours for the initial process. I've frozen the rest. I started with about 1/2 cup dry and ended up with c. 2.5 cups hydrated. I wish knew about this in college. It would have been way better than ramen.

        Reply
      • Chieko says

        July 24, 2024 at 7:24 pm

        Btw, try making this with cilantro. So you don't upset the "purists", just call it a cilantro and bulgur salad. Add some serrano peppers and have fun with it. 🙂

        Reply
    • Emily says

      January 02, 2025 at 6:37 am

      5 stars
      We absolutely love this recipe, and any time I bring it to a pitch-in or for guests, they love the fresh flavours. I use at least half as much salt or even a quarter as much. I soak the cracked bulgar for 2 hours in the lemon/oil dressing, and it's soft. If I don't have Lebanese cucumbers, I use regular ones but slice out the seeds. I've also made it without cucumbers. The other day, I didn't have a lemon, so used a lime, and it still tasted good.

      Reply
  2. Kaitlin says

    January 04, 2023 at 11:41 am

    dumb question but we drain bulgar and onion before adding them right?

    Reply
    • Marc Matsumoto says

      January 04, 2023 at 12:08 pm

      Hi Kaitlin, it's not a dumb question at all. The bulgur is soaked in the dressing, so there's no need to drain it. As for the onion, if you soak it in water, you'll want to drain it well so your salad doesn't get watery.

      Reply
  3. Sherry says

    May 31, 2022 at 8:33 pm

    5 stars
    Made this tonight and oh so yummy! Soaking grain in the sauce makes a big difference. I did soak for about 4 hours and bulgur was still quite firm but so tasty. Served the following day, very good. The bulgur I could find in Canada didn't say cracked, so maybe that makes a difference. I have made this salad a few times in the past and this is by far the BEST! Might make a difference the type of bulgur so keep that in mind. Thanks for sharing, great recipe!!

    Reply
    • Marc Matsumoto says

      June 01, 2022 at 10:40 am

      Hi Sherry, I'm happy to hear your enjoyed it! If it was cracked the bulgur would be about the size of uncooked couscous. If it was whole it will look more like rice and would definitely take longer to soak. I'm glad you found a soaking time that worked. Thank you for taking the time to let us know how it went!

      Reply
  4. Patricia says

    June 23, 2019 at 3:37 am

    Can line nuts be substituted for cucumbers?

    Reply
    • Marc Matsumoto says

      June 23, 2019 at 10:50 am

      Hi Patricia, I'm not sure what a line nut is, but you don't have to add cucumbers to this if you don't want to. Traditional tabbouleh typically does not include it.

      Reply
  5. Alisa Troyan says

    March 17, 2016 at 4:44 pm

    The bulgur did not become soft in 2 hours :'-(

    Reply
  6. DeathToCucumbers says

    December 18, 2015 at 8:00 pm

    ma3lechi nina tawleh belik 😉

    Reply
  7. Zahra says

    November 20, 2015 at 7:56 am

    This it NOT Mediterranean !!!!!!
    It's Arabic/ Middle eastern salad. Get the facts right please. (You don't add cucumber in a tabouleh)

    Reply
  8. Arabian girl says

    November 10, 2015 at 3:57 pm

    Nice but you don't add cucumber in tabouleh ... And you add chopped mint normally

    Reply
  9. nina says

    August 29, 2015 at 10:07 pm

    And thank you for apologizing although you didnt have to. I wish you all the best.

    Reply
  10. nina says

    August 29, 2015 at 10:03 pm

    Hi marc, i did misunderstand your comment and i apologize, Iam not embarrassed because i was honest in what i thought even if it was a misunderstanding, i do not use any politics in my responses like other people and i am not planning to and i dont use any insults. Thank you for understanding my mistake and not making a big deal out of it.

    Reply
  11. goodi says

    August 29, 2015 at 9:08 pm

    Hey, Nina: Ever since the first caveman dropped a piece of meat into the fire, there have been no "original " recipes. Cuisine is all about adapting, improvising and experimenting. Get off your high horse. G

    Reply
  12. Adrian232 says

    August 01, 2015 at 1:49 am

    Why did you have to mention parsley as "loaded with anti-oxidants and is even purported to slow the growth of tumors"? I was all about this recipe until then. You don't need to spread junk science just to convince me to use parsley. I'm not eating it to cure my damned cancer, nor would I go to a salad for that purpose. That's what actual medicine is for.

    Reply
  13. Karina Dendani says

    June 23, 2015 at 6:14 pm

    I just made this recipe. I loved it! It tasted very lemon which I loved. I bought the wheat bulgur at an arabic store. It softened in an hour. Thank you so much for posting it. Indeed was a lot better to soak the bulgur on the dressing than boil it. I have made it both ways and this by far was delicious!

    Reply
  14. Marc Matsumoto says

    April 16, 2015 at 3:28 pm

    Hi Cheryl, sorry to hear it didn't work out for you. There have been a couple people who have had this problem, and I'm not really sure what's going on. It's most likely that we're using different types of bulgur. As for your leftovers, if you still have them around try them now. The extra time should have made the bulgur softer.

    Reply
  15. Cheryl Malik says

    April 16, 2015 at 12:56 am

    Ok, so disrespectful snapping about "real tabbouleh" and "culture" aside, I have to say I liked the flavor (and also added some totally blasphemous cucumbers and onions to bulk it up) but my cracked bulgur did not soften at ALL and made the tabbouleh basically inedible. Luckily there was very little bulgur in the recipe so I could eat my portion but did not want to save the leftovers. Next time I'll steep the bulgur like I've always done in the past

    Reply
  16. Susan Thompson says

    March 29, 2015 at 10:28 pm

    Nina, you seem like a total nasty bitch. Chill out, and try not to be such a hostile person. If you don't like America and things American, just don't come here, or watch our movies, or listen to our music, or eat our food. We certainly won't miss having such a hateful person soiling herself with our culture.

    Reply
  17. Susan Thompson says

    March 29, 2015 at 10:24 pm

    While this more or less follows traditional tabbouleh recipes, and is not bad, there is in fact no place for cucumbers in real Lebanese taboouleh. Their flavor is far too strong and overpowering, and is too much its own flavor and does not harmonize with the other ingredients. Leave it out.

    Reply
  18. Jessica Hudson says

    March 07, 2015 at 6:35 pm

    I'm pretty sure you have used "American" foods in your recipes and called it "your own"! Why be disrespectful and embarrass you're on heritage?! I have been to many restaurants that have "tabouleh" with cucumber and it was always NAMED TABOULEH! I'll pray for you Nina and if you have nothing nice to say don't say It at all! Btw, tabouleh is way better with cucumber! Don't knock it til you try it

    Reply
  19. Jessica Hudson says

    March 07, 2015 at 6:08 pm

    I absolutely love tabouleh with cucumber! It is really good in a grilled chicken wrap with ranch dressing! I ate it all the time while I was pregnant, but can't find it anywhere, so I'll be making this very soon! Btw,very classy with your comments to the ignorance in this world!

    Reply
  20. Marc Matsumoto says

    March 02, 2015 at 12:20 am

    Hi Don, my fault for not being more specific but did you by any chance use whole bulgur? Bulgur for Tabouleh needs to be "cracked" (it's crushed into very small pieces) otherwise it will not soften.

    Reply
  21. Don says

    March 01, 2015 at 10:55 pm

    It has been two hours and the Bulgur is still like pebbles.

    Reply
  22. Brenda says

    February 26, 2015 at 5:06 am

    Do not apologize to someone who is narrow minded. She should be apologizing to you for acting the way she acted. Very trashy, and quiet embarrassing to be honest. You shared something that should be a compliment to her and to her 'ancestors'. Yet she so full of herself.

    Reply
  23. Brenda says

    February 26, 2015 at 5:04 am

    Nina, please get over yourself. You are obviously FULL of yourself. You are embarrassing yourself the more you speak. No one here is trying to "offend" your ancestors. It is a damn dish that is loved by people, whether they are Lebanese, Armenian, African or American. You are so full of yourself! You act and speak like you were the queen of Lebanon or something. By the way, I myself had Tabouleh from a LEBANESE RESTAURANT, that was owned by a LEBANESE, and it had cucumber... And guess what? IT WAS AMAZING. So please, shut up and get over yourself.

    Reply
  24. Friartuck says

    February 14, 2015 at 11:39 am

    Nina, just shut up.
    I don't care what you think Tabouleh is, it may have originated as a Lebanese dish but almost every original dish in the world has been modified by people to suit their own taste.
    I have tried this recipe and it is very nice, if you don't like it don't make it.

    Reply
  25. Rita says

    February 06, 2015 at 2:52 pm

    Fresh Thyme or Oregano (the one with tinny leaves) goes great with tabbouleh, totally becomes something else 😉

    Reply
  26. Juani says

    February 01, 2015 at 4:02 pm

    Marc,

    First, I think your response(s) to Nina were brilliant.

    Second, this recipe is so wonderful! I made it exactly to your measurements, and it was the best TABOULEH I have ever had. The flavors were fresh and vibrant. I was planning on saving some for tomorrow, but it was so good, that I ate the whole batch today. Thank you so much for providing this healthy and flavorful recipe. I have already passed it on to several people, and it certainly will be in my weekly rotation of favorite, healthy meals.

    Kind regards
    Juani

    Reply
  27. Spice Girl says

    October 13, 2014 at 12:51 pm

    I was inspired by this recipe and just made Tabouleh today for dinner. I added carrot, but all ingredients are very finely chopped. It tastes yummy too. I love the idea of making up my own recipe from the original. Thanks for this easy and yummy recipe 🙂

    Reply
  28. IV says

    September 03, 2014 at 9:12 pm

    nina...why take something good into bad? this posting meant goodwill and your "from-the-moon-attitude" is what's disrespecting your heritage not the recipe.

    Reply
  29. Marc Matsumoto says

    September 03, 2014 at 12:14 pm

    Hi Nina, I think you should have someone with a better grasp of English read my response and translate it for you as I don't think you understood what I said. I was complimenting your ancestors for creating a delicious cuisine because they were able to embrace new ingredients and techniques from other parts of the world instead of limiting themselves to the way things have always been done.

    Anyhow I genuinely feel bad for upsetting you, and I do apologize for that, but it does not sound like we're going to come to any kind of agreement by discussing this further, so why don't we agree to disagree and leave it at that.

    Reply
  30. nina says

    September 03, 2014 at 9:08 am

    Since it went down into my ancestors and your ancestors discussion I didn't want to go to this area although I only wanted to say don't name Tabouleh for a Non Tabouleh cause we need to respect Lebanese heritage... but let me tell you then: Tabouleh the name is Lebanese, the concept is Lebanese regardless of the ingredients (It originated way before discovering the Americas by the pheonicians, -pheonician ruins South America) and do you have a scientific proof tomatoes are American, theories can be improved and they develop so you can't make a standard on it...You didn't respect our heritage when you called your salad tabouleh...you can use the potatoes, tomatoes, zucchinis and whatever "American" or non American ingredients to make any salad just don't call it tabouleh...You are not interested in the Lebanese cuisine and you find it boring so don't cook it or inspire of it..or throw a stone in the well... if you want to create a monster and call it tabouleh even if it you think it is tasty ...or if you wanna ruin it...just don't call it the original name you can say inspired from Tabouleh salad..The Lebanese cuisine is famous and loved around the world for what it is...I won't invite you for a meal to Lebanon so no need to worry , since you are prejudicially trying to make me feel guilty about the what you call "What the Lebanese cuisine is about today" (Are you starting a propaganda here ?)"or what my ancestors did"...personally I love it..I enjoy it ..my only worry is that what the Lebanese cuisine will be about tomorrow if you keep inventing dishes that are less tasty or less balanced than tabouleh and call it tabouleh...I would have thanked you for changing a routine...but please don't change this tasty routine ...Truly I sensed you would answer by throwing some comment on my ancestors and how they should have lived...they provided healthy and accurately balanced cuisine and that is enough...what did America's ancestors do to have a healthy diet....Oh I forgot....America's ancestors are Native Indians...We do not know about their dishes yet...I am not here to fight about my ancestors or your ancestors ...My interest is ttat my ancestors dishes won't disappear...I just find it unfair to ruin a nice healthy dish ...like tabouleh...then say I didn't say it is Lebanese...but you called it tabouleh!!!! Does the name remind you of anything??? Will it be better than Tabouleh???? Offcourse not ,,,,Our ancestors were wise...I'm sure you are not !!!

    Reply
    • Sophie says

      March 11, 2021 at 6:50 am

      Everyone throwing hate at this lady is wrong. So what if she has modified it, are you telling me if your nana had spare cucumbers that were about to go bad she would not bang them in there. You all have too much time on your hands to be trying to spread hate over a salad. Or are youse all just hangry?

      Reply
  31. nina says

    September 03, 2014 at 9:07 am

    Since it went down into my ancestors and your ancestors discussion I didn't want to go to this area although I only wanted to say don't name Tabouleh for a Non Tabouleh cause we need to respect Lebanese heritage... but let me tell you then: Tabouleh the name is Lebanese, the concept is Lebanese regardless of the ingredients (It originated way before discovering the Americas by the pheonicians, -pheonician ruins South America) and do you have a scientific proof tomatoes are American, theories can be improved and they develop so you can't make a standard on it...You didn't respect our heritage when you called your salad tabouleh...you can use the potatoes, tomatoes, zucchinis and whatever "American" or non American ingredients to make any salad just don't call it tabouleh...You are not interested in the Lebanese cuisine and you find it boring so don't cook it or inspire of it..or throw a stone in the well... if you want to create a monster and call it tabouleh even if it you think it is tasty ...or if you wanna ruin it...just don't call it the original name you can say inspired from Tabouleh salad..The Lebanese cuisine is famous and loved around the world for what it is...I won't invite you for a meal to Lebanon so no need to worry , since you are prejudicially trying to make me feel guilty about the what you call "What the Lebanese cuisine is about today" (Are you starting a propaganda here ?)"or what my ancestors did"...personally I love it..I enjoy it ..my only worry is that what the Lebanese cuisine will be about tomorrow if you keep inventing dishes that are less tasty or less balanced than tabouleh and call it tabouleh...I would have thanked you for changing a routine...but please don't change this tasty routine ...Truly I sensed you would answer by throwing some comment on my ancestors
    and how they should have lived...they provided healthy and accurately balanced cuisine and that is enough...what did America's ancestors do to have a healthy diet....Oh I forgot....America's ancestors are Native Indians...We do not know about their dishes yet...I am not here to fight about my ancestors or your ancestors ...My interest is ttat my ancestors dishes won't disappear...I just find it unfair to ruin a nice healthy dish ...like tabouleh...then say I didn't say it is Lebanese...but you called it tabouleh!!!! Does the name remind you of anything??? Will it be better than Tabouleh???? Offcourse not ,,,,Our ancestors were wise...I'm sure you are not !!!

    Reply
  32. chez us says

    September 03, 2014 at 3:00 am

    I love this recipe, and I always add cucumber as well as I feel it gives the recipe a bit of "freshness"

    Reply
  33. Yvonne says

    September 03, 2014 at 2:01 am

    I think your recipe is wonderful and looks gorgeous- I would definitely love to try it and think it's wonderful that you've got your own take on 'traditional' dishes, which just about every family does in every part of the world.

    Reply
  34. Marc Matsumoto says

    September 03, 2014 at 1:27 am

    Hi Nina, nowhere in the post do I call my version of Tabouleh Lebanese, nor do I make any claim to its authenticity. You may be new to this site, but this is a space where I make my own takes on various dishes. I personally like cucumber in my tabouleh, which is why it's in the recipe. It is *not* a mistake and I will not "fix" it . If you don't like how I make it, you're welcome to start your own food blog where you can make tabouleh however you wish.

    As for respecting your heritage, I apologize if you feel offended by my way of making tabouleh, but might I point out that the amazing culinary heritage of the Levant didn't just spring up out of nowhere. Ingredients you use such as tomatoes, peppers, potatoes and zucchini all came from the Americas. Similarly, garlic, eggplant and cucumbers originated in Asia. If your ancestors didn't have the vision to break with tradition and try new ingredients, Lebanese cuisine wouldn't be what it is today. For that matter, if everyone thought like you, the act of cooking would not exist, and humans would still be hanging out in trees and eating fruits and nuts:-)

    Reply
  35. nina says

    September 02, 2014 at 1:43 pm

    Lebanese tabouleh do not contain cucumbers and it is cut into very thin and smooth pieces, from where did you get this tabouleh from the moon ...please fix it ...and have some respect for our heritage

    Reply
  36. Nelson Castellanos says

    July 31, 2014 at 9:44 pm

    I love your ideas you like mine, I love this world!! Thanks!

    Reply
  37. Marc Matsumoto says

    July 31, 2014 at 9:34 pm

    Hi Nelson, glad to hear you enjoyed it! Love the idea of having it for breakfast with poached eggs!

    Reply
  38. Nelson Castellanos says

    July 31, 2014 at 8:46 pm

    I made it today and it was excellent. Also, I just added yellow pepper and garlic to see what would happen and it didn't do much difference but it brought up some different spice in it, a good kick. Next time, I will add a chili just to strength it. This recipe is Brilliant I can eat it every day and in the morning with poach eggs would be just fab!!! Thx

    Reply
  39. Karen Vaughn-Davis says

    July 07, 2014 at 7:14 pm

    I have always had Mint in my tabouleh, I am going to add brown rice, quinoa, and chia seeds for my grains and wheat grass and mint for my herbs, as I am always looking for Wheat substitutes and trying to come up with some thing I can use quinoa in.

    Reply
  40. Marc Matsumoto says

    June 25, 2014 at 12:05 pm

    Glad to hear you're enjoying the site:-) I add mint sometimes too. Thanks for sharing the spices you add!

    Reply
  41. rafaela says

    June 25, 2014 at 11:07 am

    I love taboule, and you are so right about the bulgur! also, here in Spain they always use Cous cous instead of bulgur, also the proportion is never good, being the vegetables a 20% of the ingredientes.
    In myy taboule I also add some fresh cilantro, and a bit of mint. Also a mix or spices (cardamom, cumin, clove, cinnamon, nutmeg,etc)
    I just found your web site, and I already love it! thank you for your work!!!

    Reply
  42. Marc Matsumoto says

    May 30, 2014 at 7:16 am

    Thanks Rose! There seems to be a debate over whether eating quinoa raw is a good idea or not. Have a look on Google and decide for yourself whether it's the right choice for you.

    Reply
  43. rose says

    May 30, 2014 at 2:25 am

    LOVE this recipe!!!
    Thanks for sharing.
    I would like to try this with quinoa and I was wondering if I can follow the same method or would you recommend I cook the quinoa?

    Reply
  44. Lizper says

    October 10, 2013 at 6:02 am

    Just made it and added some red raddish. It's more than perfect! Kudos to you chef! 🙂

    Reply
  45. Kendra says

    May 03, 2013 at 7:36 pm

    I've made this twice so far & it's a favorite for bbq's & picnic! Yummy!

    Reply
  46. Kendra says

    May 03, 2013 at 3:36 pm

    I've made this twice so far & it's a favorite for bbq's & picnic! Yummy!

    Reply
  47. Ted says

    May 03, 2013 at 8:38 am

    It is particularly delicious to use quinoa instead of bulgar.

    Reply
  48. Elvis says

    March 10, 2013 at 1:37 am

    THE King of salads in my proud opinion. PS It must be flat leaf parsley

    Reply
  49. Pauline says

    February 10, 2013 at 12:11 am

    I used couscous and it worked out great!

    Reply
  50. Marilia says

    December 20, 2012 at 9:19 am

    Use Quinoa instead of bulgar wheat and cilantro instead of parsley. Lots of lemon juice too!!!!

    Reply
    • Kathleen says

      January 12, 2019 at 10:13 pm

      Do you cook the quinoa first and then cool and use in the recipe?

      Reply
      • Marc Matsumoto says

        January 13, 2019 at 3:09 pm

        Hi Kathleen, if you're going to use quinoa for this, you'll want to cook it first.

        Reply
  51. sandra says

    November 19, 2012 at 9:52 pm

    that looks good

    Reply
  52. mother says

    September 30, 2012 at 9:50 pm

    very yum! worked well 🙂 everyone loves it

    Reply
  53. jennifer says

    August 12, 2012 at 3:58 am

    can i use couscous instead of bulgur?

    Reply
    • Race says

      July 28, 2021 at 6:27 am

      LOL
      Use anything you want.

      Reply
  54. jgg says

    July 21, 2012 at 12:25 pm

    the recipie which we eat a lot in the middle east, is very good, though I add finely chopped nana (certain mint leaves) which add perfect flavour. I also use green onions instead of soaking red onions and remove the sour seeds of the tomatoes in advance. I realy like a lot of your recipies and the decorated food is photographed aestheticly

    Reply
  55. jgg says

    July 21, 2012 at 8:25 am

    the recipie which we eat a lot in the middle east, is very good, though I add finely chopped nana (certain mint leaves) which add perfect flavour. I also use green onions instead of soaking red onions and remove the sour seeds of the tomatoes in advance. I realy like a lot of your recipies and the decorated food is photographed aestheticly

    Reply
  56. Magda Schmidt says

    July 04, 2012 at 5:19 pm

    Tried it the other day but without the cucumber because didn't have one. Still, turned out DELICIOUS!

    Reply
  57. Magda Schmidt says

    July 04, 2012 at 1:19 pm

    Tried it the other day but without the cucumber because didn't have one. Still, turned out DELICIOUS!

    Reply
  58. Andrea says

    May 04, 2012 at 12:39 am

    Thank you for posting this!! I once tried this salad at wholefoods and I have a ton of extra fresh parley right now but I could not, for the love of me remember what it was called! This is it! I am going to make it right now! Thank you!! Beautiful pictures by the way!!

    Reply
  59. Tam says

    April 18, 2012 at 3:03 am

    Thanks for the recipe- irresistible salad!  Only thing was my bulgur wheat seemed to need overnight soaking in the dressing to fully plumb up. Other than that- it was so simple and delicious!

    Reply
  60. Tam says

    April 17, 2012 at 11:03 pm

    Thanks for the recipe- irresistible salad!  Only thing was my bulgur wheat seemed to need overnight soaking in the dressing to fully plumb up. Other than that- it was so simple and delicious!

    Reply
  61. Marilia says

    April 12, 2012 at 9:49 am

    Its is so good, green and tasty. Love to taste it now.

    Reply
  62. Viviane Bauquet Farre says

    April 11, 2012 at 12:40 pm

    Absolutely stunning. The vibrancy and freshness of the ingredients really 'pops' in your food photography and presentation. The fresh herbs are what make tabouleh so irresistible...

    Reply
  63. Viviane Bauquet Farre says

    April 11, 2012 at 8:40 am

    Absolutely stunning. The vibrancy and freshness of the ingredients really 'pops' in your food photography and presentation. The fresh herbs are what make tabouleh so irresistible...

    Reply
  64. Marc Matsumoto says

    April 08, 2012 at 3:29 pm

    Yep, it's not traditional, but I like the added texture the cucumber adds.

    Reply
  65. OG says

    April 08, 2012 at 1:42 pm

    Bulgur salad is also really nice with a little pomegranate syrup.

    Reply
  66. syuval says

    April 08, 2012 at 11:59 am

    My version has parsley, coriander, mint leaves (just a little bit) and scallions (all chopped). Also, I chop the cucumber and tomato into very small cubes - the more it resembles the wheat's size, the better...

    Reply
  67. OG says

    April 08, 2012 at 9:42 am

    Bulgur salad is also really nice with a little pomegranate syrup.

    Reply
  68. DenaTBray says

    April 08, 2012 at 8:08 am

    This looks fresh and delicious. It exudes spring time! My family will be eating your Tabouleh this week.

    Reply
  69. Faye Levy says

    April 08, 2012 at 6:57 am

    In our area (southern California) the Lebanese cucumbers are called Persian cucumbers.  They are so delicious!  

    Reply
  70. Zdenek Farana says

    April 08, 2012 at 5:44 am

    I'm surprised by the use of cucumber. I can't recall that I've ever tasted tabbouleh with cucumber.

    Reply
  71. Marc Matsumoto says

    April 08, 2012 at 3:02 am

    Tabouleh is great with mint, but I didn't have any on hand the the day I made this. 

    Reply
  72. Faye Levy says

    April 08, 2012 at 2:57 am

    In our area (southern California) the Lebanese cucumbers are called Persian cucumbers.  They are so delicious!

    Reply
  73. Catslave says

    April 08, 2012 at 12:54 am

    Looks wonderful. No mint?

    Reply
  74. Becca @ Amuse Your Bouche says

    April 07, 2012 at 10:37 pm

    Looks like the perfect recipe to try next time the sun is shining!

    Reply
  75. Catslave says

    April 07, 2012 at 8:54 pm

    Looks wonderful. No mint?

    Reply
  76. lo says

    April 07, 2012 at 8:13 pm

    Finally! A tabouleh recipe that gives parsley its due!  So many rely too heavily on the bulgar aspect.  Been craving green myself, so this may just end up on our table sometime soon.

    Reply
  77. Marilia says

    April 07, 2012 at 7:07 pm

    I've never made  tablouleh, and so appreciate all of your great tips.  The colors are so rich and beautiful.  Once our tomatoes are fruit-bearing, I really want to make this. It's a nice switch for a meatless light meal.  I can do this!

    Reply
  78. Becca @ Amuse Your Bouche says

    April 07, 2012 at 6:37 pm

    Looks like the perfect recipe to try next time the sun is shining!

    Reply
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