Tabbouleh (or tabouli) is a Middle Eastern vegetarian side dish made with tomatoes, cucumber, herbs, bulgur wheat, and onion. It’s seasoned with olive oil and lemon juice.

This is a very refreshing, summery dish that goes well with just about anything. Since I don’t eat wheat, I usually make this with quinoa (much to my husband’s annoyance, since he doesn’t care for quinoa). It’s traditionally made with bulgur wheat, but quinoa works well with it as a gluten free option.

With fresh herbs from the garden, this is a perfect time of the year to make this delicious and refreshing side dish.



A refreshing and light side dish with fresh vegetables and herbs mixed in bulgur wheat and blended with olive oil and fresh lemon juice.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Resting Time 1 hr
Total Time 25 mins
Servings 8 servings
Calories 142 kcal


  • 1 cup bulgur wheat
  • 1 1/2 cups water
  • 1/4 lemon juice
  • 1/4 cup olive oil
  • 3 1/2 tsp salt
  • 1 cup scallions (minced)
  • 1 cup mint leaves (chopped)
  • 1 cup flat leaf parsley (chopped)
  • 1 cucumber (diced)
  • 2 cups tomatoes (diced)
  • 1 tsp ground black pepper


  • In a large bowl or pot, place the bulgur wheat, lemon juice, olive oil and 1 1/2 tsp salt.
  • Pour in boiling water and let stand for 1 hour.
  • Add the remaining ingredients and mix well.
  • Season to taste and serve.


Entire recipe makes 8 servings
Serving size is about 2/3 cup
Each serving = 4 Points*
*based only on ingredients with an SP Freestyle value


Calories: 142 kcalCarbohydrates: 19.1 gProtein: 3.7 gFat: 6.9 gSaturated Fat: 1.1 gCholesterol: 0 mgSodium: 1037 mgPotassium: 375 mgFiber: 5.4 gSugar: 2.4 gCalcium: 50 mgIron: 2.7 mg

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