Tabouli (Middle Eastern Wheat Salad)

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Tabouli is a light, refreshing, summery dish that is usually treated as a side dish. But it also makes a great filling for rolled pitas or stuffed vegetables such as tomatoes or roasted zucchini. This is a good staple to have on hand for the summer. This recipe makes a large amount so you can enjoy it all week.

Oil-Free Tabouli

Tabouli (Middle Eastern Wheat Salad)

By July 27, 2014


  • 1 15 oz pkg - bulgur (cracked wheat), uncooked
  • 1 medium - cucumber, chopped
  • 4 medium - tomatoes, chopped
  • 2 cups - chopped fresh parsley
  • 2 Tbs - chopped fresh mint
  • 1/2 cup - lemon juice


  1. Cook the bulgur according to the package directions. Drain.
  2. In a large mixing bowl, combine the bulgur with the remaining ingredients. Salt to taste.


If you've enjoyed Tabouli at restaurants, you've probably seen, as I have, that recipes can vary greatly in the proportion of bulgur to parsley. I've eaten some that were mostly parsley, and some that were mostly bulgur. This recipes tries to achieve a happy medium. But feel free to adjust to your preferences, of course!

Nutrition Information

Nutrition (per serving): 277 calories, 83% calories from carbohydrates, 13% calories from protein, 4% calories from fat, 15.1g fiber.

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