1 review, 5 star(s). 100% would make again

Ready in 1h

Sue's recipe with my modifications. My very favorite tabbouleh (or tabouli)


1.5 cups Bulgar wheat
4 cups Water or chicken stock; boiling
1 cup beans; small
1 cup Fresh Parsley; chopped fine
1 cup Fresh Mint; chopped fine
3-4 bunches Green Onions; sliced
3-4 Tomatoes; chopped
.25 cup Olive OIl
.5 cup Lemon juice; freshly squeezed
Salt & Pepper

Original recipe makes 8 Servings



To cook the Bulgar wheat:

Bring the 4 cups of water to a rolling boil. Add Bulgar wheat, turn off heat, cover and let stand for at least 2 hours.

For the salad:

Once the Bulgar wheat is done, combine all ingredients and let stand (refrigerated) for 4 hours (or overnight) before serving.


For the beans, you can use garbanzo, lentils, or small white beans. I especially small french lentils for this dish, tho beans are not traditionally a part of a tabbouleh recipe.

You can use all parsley, or 1/2 parsley and 1/2 mint. I use 1/2 and 1/2 if I have the mint, and get rave reviews, tho it is traditional to use just the parsley.

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This is the best tabbouleh I ever had. Gets rave reviews no matter where I serve it.
DCJim 4y ago

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