Maurice's Tabbouleh recipe

All Recipes Salad Grains Tabbouleh

Ingredients

2 cups coarse bulgur, rinsed and drained
2 cucumbers, diced small
2 large tomatoes, diced
2 bunches fresh parsley leaves, chopped
2 bunches green onions, finely chopped
2 yellow onions, cut into small dice
3 cloves garlic, minced
½ cup olive oil
1 lemon, juiced
¾ tablespoon salt
½ teaspoon ground black pepper

Nutrition Info

305.9 calories
carbohydrate: 41.7 g
cholesterol: : -
fat: 14.4 g
fiber: 10.3 g
protein: 7.3 g
saturatedFat: 2 g
servingSize: -
sodium: 683.9 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the bulgur in a large bowl and cover with water by 3 inches, soak for 45 minutes. Drain and squeeze to remove excess water.

  2. Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.

  3. Stir bulgur into cucumber mixture, toss. Refrigerate tabbouleh at least 5 hours before serving.

Recipe Yield

8 servings

Recipe Note

My dad's famous tabbouleh recipe.

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