Tabouli Recipe

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Karen Feinen


A classic Lebanese salad that is not only tasty but healthy. This is my favorite recipe for Tabouli that I learned from "Diet for a Small Planet".


★★★★★ 1 vote

3 Hr
No-Cook or Other


  • 1/4 c
    dry garbanzo beans, cooked (or 1 15 oz can rinsed and drained)
  • 1 1/4 c
    bulgur wheat, raw
  • 4 c
  • 1 1/2 c
    minced parsley
  • 3/4 c
    mint, minced
  • 3/4 c
    minced scallions
  • 3 medium
    tomatoes, chopped
  • 3/4 c
    lemon juice
  • 1/4 c
    olive oil
  • 1-2 tsp
  • ·
    freshly ground pepper
  • ·
    raw grape or lettuce leaves

How to Make Tabouli


  1. Bring the water to a boil and pour over the bulger. Let stand about 2 hours until the wheat is light and fluffy. Drain excess water and shake in a strainer. Press with hands to remove as much water as possible.
  2. Mix the bulgur, cooked (or canned) beans, and remaining ingredients. Chill for at least 1 hour. Serve on raw leaves.

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