How to make Fresh Tabbouleh in easy steps. Tabbouleh Recipe http://www.aashpazi.com/tabbouleh
For more recipes visit Us: http://www.aashpazi.com
‪http://www.facebook.com/aashpazi‬ 
‪http://www.youtube.com/playlist? list=PL97B860F10B6E7A9F&feature=plcp‬
‪http://www.youtube.com/playlist? list=PL4B9715CE57F26E09&feature=plcp‬

Ingredients:
1 oz (57g) Bulgur
2 Tomatoes
2 Fresh Limes
3.5 oz (100g) Green Onions
7 oz (198g) Fresh Parsley
0.5 oz (14g) Fresh Mint (Leaves)
1/4 Cup Olive Oil
Salt, Black Pepper Powder

Preparations:
1- Soak Bulgur in Boiling water for 30 Minutes.
2- Dice the tomatoes.
3- Dice the green onions.
4- Mince the fresh mint’s leaves.
5- Mince the parsley.

Directions: for details visit: http://www.aashpazi.com/tabbouleh

Tabbouleh is a traditional Arabic salad. It is very nutrition.
Just like most fresh salads, tabbouleh has many nutrients, but one thing that makes tabbouleh stand out is the use of bulgur.
On top of extra vitamins such as vitamin B, bulgur contains high amounts of carbohydrates and fiber. Bulgur is originated in the Middle East.
Bulgur was not recognized as a nutritious food source until … Read More http://www.aashpazi.com/tabbouleh-calories

source

39 COMMENTS

  1. of all the food in the world , tabouli / tabouleh is my absolute favorite. i feel like i am eating pure health. thanks for clip. : )

  2. yes Tabouli has green onion if not available u can use red onion , lemon better than lime, fresh mint or dry mint is fine but less burgol ! I am from Lebanon plus I have my Middle Eastern Restaurant ! Thanks for sharing all your Recipe's

  3. Now THAT'S what I call tabbouleh! 😀 When some westerners makes it, it looks waaaaaaaay to pale and they use so little parsley and TOO much bulgur!

  4. I just recently start eating this because of the great taste but have only trying the one from BJ's but now I think its time to make a fresh Tabbouleh. Thanks

  5. Yum,..I grow all this,… will be a great summer… I have so much parsley and mint. Just wondering if I can use Cous couse

  6. I made this and thoroughly enjoyed it. I messed up on the bulgar though. mine was very old and very hard to chew. it was my only let down.

  7. this is a nice way to do it but i would use a lot more parsley and instead of lime i would use two big lemons
    Every summer I live at my parents' house in the country and they have more parsley and mint than anyone in the world could ever use so i like to make tabbouleh often even though i live in sweden

  8. This looks amazing!! I have a few questions, how long will this be good for if I leave it in the fridge? and also, do you know how many calories there are?

  9. Thank youuuu its amazing 
    – I asked my mom for the tabulah recipe and she gives me the ingredients but not the measurements thank you so much

  10. Only need to soak the bulgur for five mins. Keep it a bit drier and it will soak up any excess moisture from the vegetables, which ensures the salad is fluffy not soggy. The parsley needs to be sliced as finely as possible.

LEAVE A REPLY