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Proclaimed by all who have eaten it as the best tabbouli they have ever tasted.
  Bulghur 2 Cup (32 tbs) (Fine)
  Boiling water 2 Cup (32 tbs)
  Green onions 1 Bunch (100 gm), sliced very fine
  Onion 1 Medium, chopped very fine
  Parsley 1 Bunch (100 gm), stems removed, chopped finely
  Fresh mint leaves 1 Bunch (100 gm), finely chopped
  Tomatoes/2 cups cherry tomatoes, quartered 2 Large, chopped very small
For dressing
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Lemons 2 , juiced
  Tamari 1 Tablespoon
  Cayenne pepper 1 Dash
  Salt To Taste
  Pepper To Taste

Place bulghur in a large mixing bowl. Cover with boiling water and let stand 5-10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint and tomatoes and mix well.
Finally, add the dressing ingredients one at a time.
Mix all ingredients thoroughly, chill in refrigerator and toss once again before serving.

Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 311 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 0.86 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 239.3 mg10%

Total Carbohydrates 51 g17%

Dietary Fiber 14 g56.1%

Sugars 3.8 g

Protein 9 g18.2%

Vitamin A 66.3% Vitamin C 100.5%

Calcium 12.1% Iron 21.8%

*Based on a 2000 Calorie diet

Tabbouleh Recipe