Lebanese Tabbouleh


Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
86 K 3.9/5 (23 reviews)
Grade this recipe:
Keywords:
Last modified on: September 28th 2014
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Resting: 20 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Lebanese Tabbouleh
Rinse 80 g bulgur wheat, put in a bowl and cover with cold water. Leave to soften for about 20 minutes.

Stage 2 - 10 min.
Lebanese Tabbouleh
Prepare 2 tomatoes and cut into small pieces after peeling.

Stage 3 - 10 min.
Lebanese Tabbouleh
Take the parsley leaves off their stalks (discard these) and chop.

Stage 4 - 5 min.
Lebanese Tabbouleh
Chop 1 spring onion (scallion) small and put into a salad bowl with the tomatoes and parsley.

Stage 5 - 3 min.
Lebanese Tabbouleh
Drain the bulgur wheat and add this to the bowl with 3 tablespoons lemon juice and 3 tablespoons olive oil.

Salt lightly, pepper and mix well.

Your Lebanese tabbouleh is ready.
Remarks
If you don't have spring onions, just use a small normal onion, red if possible.

Whether Lebanese tabbouleh should include mint or not is a good question: I don't think so, but you should go along with your own taste, of course.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=6 %90 RDI=8 %50 RDI=7 %800 RDI=40 %3,360 RDI: 40 %
Per 100 g2 RDI=1 %20 RDI=2 %9 RDI=1 %160 RDI=8 %680 RDI: 8 %
Per person3 RDI=1 %20 RDI=2 %10 RDI=2 %200 RDI=10 %840 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 4 people : 1.75 €
  • Per person : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010311 K 15 1 hour 25 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011274 K4.3 1 hour 25 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6th 2015425 K4.8 35 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011211 K3.7 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page