Tabbouleh Salad

Photo: Quentin Bacon; Styling: Anghard Bailey

This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 3 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.6g
  • Carbohydrate: 25.6g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 259mg
  • Calcium: 54mg


  • 2 1/2 cups boiling water
  • 1 1/2 cups uncooked bulgur wheat (about 8 ounces)
  • 2 cups chopped fresh flat-leaf parsley
  • 1 cup diced seeded tomato
  • 3/4 cup diagonally sliced green onions
  • 1/4 cup chopped fresh mint
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin


  1. 1. Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.
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