Maurice's famous tabbouleh

    6 hours

    This is my dad's famous tabbouleh recipe. He insists that you leave it in the fridge for at least 5 hours before serving. It makes a lot so feel free to halve the ingredient amounts if you are not making it for a party.

    1 person made this

    Serves: 8 

    • 280g coarse bulgur, rinsed and drained
    • 2 cucumbers, finely diced
    • 2 large tomatoes, diced
    • 2 bunches fresh parsley leaves, chopped
    • 2 bunches spring onions, finely chopped
    • 2 onions, finely diced
    • 3 cloves garlic, minced
    • 120ml olive oil
    • 1 lemon, juiced
    • 3/4 tablespoon salt, or to taste
    • 1/2 teaspoon ground black pepper

    Prep:1hr  ›  Extra time:5hr chilling  ›  Ready in:6hr 

    1. Place the bulgur in a large bowl and completely cover with water; soak for 45 minutes. Drain and squeeze to remove excess water.
    2. Mix cucumbers, tomatoes, parsley, spring onions, onions, garlic, olive oil, lemon juice, salt and ground black pepper together in a bowl.
    3. Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh for at least 5 hours before serving.

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    Reviews in English (4)


    This made A LOT! I was shocked. It was my first time making tabbouleh and I wasn't sure what to expect. It is a lovely fresh tasting salad. A couple of holes in the recipe though that I had to fill in. Like the cucumbers. I wasn't sure what kind I was supposed to use. I ended up with an extra large garden cucumber and peeled and seeded it. Not sure if I was supposed to or not. Same with the tomato. There seemed to be an awful lot of juice coming out with the seeds included so I used one with seeds and one without. When it says 2 bunches, I guess it would be a different outcome if you had small bunches as opposed to large. I had really huge bunches so I only used one. I wished the measurement was in cups because I am such a tabbouleh newbie. Regardless, hubby and I enjoyed it and was happy to use all of my CSA veggies. We did a cheers to Maurice with dinner. Thanks for sharing your dad's recipe Charlie. I will make it again. My pic will be included in Sept 2013 Faceless Frenzy.  -  22 Sep 2013  (Review from Allrecipes US | Canada)


    very tasty! I didn't use fresh parsley because it was pretty bad looking at the market. It was still very good. I break some of the "rules" when it comes to food, so i will say that i also used it as the "rice" component for my curried chicken. It was excellent. Nothing better than fusing middle eastern cuisine with caribbean.  -  26 Oct 2017  (Review from Allrecipes US | Canada)


    Loved it. Used only one bunch of green onions, and only one Valdalia onion, that was all I had! Still tasted delicious. Lots and Lots of fresh veggies.  -  02 Aug 2015  (Review from Allrecipes US | Canada)

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