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.

5 from 1 vote
Prep Time
15 mins
Cook Time
10 mins
Resting Time
1 hr
Total Time
25 mins
A refreshing and light side dish with fresh vegetables and herbs mixed in bulgur wheat and blended with olive oil and fresh lemon juice.
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
  1. In a large bowl or pot, place the bulgur wheat, lemon juice, olive oil and 1 1/2 tsp salt.
  2. Pour in boiling water and let stand for 1 hour.
  3. Add the remaining ingredients and mix well.
  4. Season to taste and serve.
Recipe Notes

Entire recipe makes 8 servings

Leek and Cauliflower Gratin Recipe - 4 Points

Serving size is about 2/3 cup

Each serving = 4 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 142 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 1.1g7%
Cholesterol 0mg0%
Sodium 1037mg45%
Potassium 375mg11%
Carbohydrates 19.1g6%
Fiber 5.4g23%
Sugar 2.4g3%
Protein 3.7g7%
Calcium 50mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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