Hummus and tabouli are my favorite sides to serve with Lebanese fare. Not only are they simple to make, but crazy delicious! My Mom’s tabouli consists predominantly of bulgar wheat, and most recipes I’ve found are the same, but I noticed when I ordered it at restaurants, it was mostly parsley with a tiny bit of bulgar in it. Not only is this lower in calories (bonus!), but I actually prefer the taste. The parsley and lemon make for a very refreshing salad! Here’s my version of restaurant-style tabouli.
Restaurant-Style Tabouli
Printable recipe
Printable recipe with link
3 bunches parsley, chopped
1/3 cup chopped onion
2 medium tomatoes, diced
1/4 cup fine bulgar wheat
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Mix all ingredients in a bowl, cover, and let sit overnight before serving. There is no need to cook the bulgar, as it will absorb moisture from the salad and become tender in a few hours.
Makes 6 servings. Per serving: 76 calories; 3 g fat; 12 g carbohydrates; 3.5 g fiber; 3 g protein
Recipe by Veronica Miller
I used red onions in the first picture, and white onions in this one. You can also use green onions, if you prefer.
On a personal note: I’m leaving to visit friends in Texas so this is the last recipe I’ll be posting for a while. I know I’m not a regular poster anyway, so you guys won’t even miss me! Nevertheless, I will return later next week with some sweets & savories for you. You’re in for a few treats! :)
Veronica's Cornucopia 
This looks DELICIOUS! I have no idea what Tabouli is but I think I’m gonna try it!
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LOL! Serve it with some chicken shawarma or gyros or something. It can take some getting used to but since I was raised on it, I adore it!
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can I get bulgar wheat at a regular store or do I have to go to a Lebanese market?
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You should be able to find it in supermarkets. Here in Wichita, Dillons (Kroger) sometimes has the very fine bulgar (what you need for this recipe) in the produce section, and I know you can get Bob’s Red Mill….but not sure what section. If it’s coarse, you will have to precook it as it won’t be able to get soft enough without cooking it.
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Aw, have fun in Texas! Trips to see friends are the best. And you’re wrong to say no one will miss you and your posts, but I’m glad you’re taking some days off. =)
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This looks great. I grow mint, so I always throw that in too.
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I know many recipes call for mint. I have never tried using fresh, but when I used dried I didn’t like it as much so I leave it out.
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This looks great! I love your new look…we are Twinkies :)
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mmmm Twinkies. :)
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I have never heard of Tabouli either but, it looks good. Your pictures are awesome!! I will look for the bulgar wheat and probably get lost (again ;)) but, I want to try this! Have fun in TX w/ your friends :)
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Very interesting – is your mother Lebanese? Our family’s recipe is also predominantly bulghur wheat, but I’ve had the same experience as you – when I order it in restaurants they always use mostly parsley. I’d love to see more Middle Eastern recipes if you have them!
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No, she isn’t Lebanese, but she raised us on mainly vegetarian foods so this was just one of the salads she liked to prepare. I do plan on posting some more Middle Eastern recipes!
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