Tabbouleh with Coriander

    3 hours 50 min

    A slightly different tabbouleh. Bulgur wheat is tossed with tomatoes, spring onions, fresh coriander, garlic, lemons, olive oil, cumin and seasonings. Serve as a side dish. Perfect for the summer months.

    78 people made this

    Serves: 6 

    • 525ml water
    • 150g bulgur wheat
    • 2 tomatoes, seeded and finely chopped
    • 2 spring onions, thinly sliced
    • 35g fresh coriander, coarsely chopped
    • 2 cloves garlic, finely chopped or to taste
    • 2 lemons, juiced
    • 2 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon freshly cracked pepper
    • salt to taste

    Prep:45min  ›  Cook:5min  ›  Extra time:3hr chilling  ›  Ready in:3hr50min 

    1. Bring water to the boil in a saucepan, turn off the heat and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
    2. Place the bulgur wheat in a large salad bowl and lightly toss with the tomatoes, spring onions, coriander, garlic, lemon juice, olive oil, cumin, pepper and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavours; serve cold.

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    Reviews in English (54)


    This is my first time making Tabouli. The only Tabouli I have ever had is from my local grocery store and love its refreshing taste, but it cost four bucks for an 8 oz. container. I read the reviews and added an extra tomato and more onion and herbs. When the bulgur was ready to add it was a huge amount (swelled to twice as much)...much more bulger than vegtables which differs fromthe kind I like from my grocery store. So I just added about half of it to my veggie mixture. I don't know what traditional Tabouli is supposed to be like, but prefer more veggies than the bulgur. I let this sit in the refrigerator overnight and it taste much better today...I do suggest making it a day ahead for the flavors to blend. It is a nice refreshing salad on a hot sunny afternoon. I will make again but only with half as much bulger wheat and twice as much vegetable/herb mixture.  -  10 Jun 2011  (Review from Allrecipes US | Canada)


    This is a good base recipe. Per the reviews many felt the results were a bit flat or lacked zip so I tweaked it a bit. First: when cooking the wheat, I salted the water the way you would if cooking pasta. I then didn't need to add salt to the salad. Second: I doubled the cumin. Third: I substituted lime for lemon Forth: I made it 24 hour ahead so the flavors had plenty of time to marinate. The result was a knock out.  -  10 Jun 2011  (Review from Allrecipes US | Canada)


    I thought this was tasty, but wasn't exactly what I had in mind. The ratio of bulgur to the other ingredients was too much. It seemed like more of a bulgur salad, as opposed to tabouli, where I expect the herbs to shine through more. The lemon overpowered the cilantro so much that cilantro wasn't the main flavor, which is what I was hoping for. That being said, it was good, and healthy. I would make it again and just have different expectations!  -  10 Jul 2010  (Review from Allrecipes US | Canada)