Tabbouleh Recipe
Oxmoor House
A combination of cilantro and parsley adds interest to this Middle Eastern herb and bulgur salad. If you don't have cilantro on hand, you can double the parsley.


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 34 Minutes
Cook: 1 Hours

Nutritional Information

Calories 147
Fat 7.5 g
Satfat 1.1 g
Protein 3.2 g
Carbohydrate 18.6 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 307 mg
Caloriesfromfat 46 %
Fiber 5.0 g
Calcium 37 mg


1/2 cup uncooked bulgur
1/2 cup boiling water
1 cup chopped tomato (about 2 medium)
3/4 cup finely chopped fresh parsley (about 1 bunch)
3/4 cup finely chopped fresh cilantro (about 1 bunch)
2/3 cup chopped seeded cucumber
1/2 cup chopped green onions
1/4 cup finely chopped fresh mint
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pepperoncini peppers (optional)
Kalamata olives (optional)


Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes. Add tomato and next 9 ingredients; stir well. Cover and let stand at room temperature 30 minutes before serving. Garnish with pepperoncini peppers and olives, if desired.