Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Iraqi Tabbouleh


  • 1 cup bulgur wheat
  • 1 medium onion, finely chopped
  • 6 scallions, white bulbs and green tops, finely chopped
  • 1 1/2 cup chopped fresh parsley
  • 1/2 cup finely chopped fresh mint
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 2 medium tomatoes, seeded and chopped
  • lettuce or fresh grape leaves for serving
  • marinated artichoke hearts, olives, hard-cooked eggs, or nasturtium leaves or
  • flowers, for garnish
  • toasted pine nuts, for garnish


(Serves 6 to 8). Place the bulgur in a medium-sized bowl. Cover with cold water, and let stand until softened, 2 to 2 1/2 hours. Line a strainer with a double layer of cheesecloth, and pour in the bulgur. Twist the cloth around the bulgur and squeeze until all moisture has been extracted. Transfer the bulgur to a large bowl. Mix in the onions and scallions with your hands. Stir in the parsley, mint, olive oil, and lemon juice. Season with salt and pepper, and toss in the tomatoes. Refrigerate at least 2 hours before serving. To serve, mound the mixture in a shallow bowl or on a platter. Surround it with lettuce or grape leaves. Add any of the garnishes, and sprinkle the pine nuts over the salad. This tabbouleh recipe is quite good. A few notes: Directions on the bulgur package will probably tell you to soak in boiling or hot water. This is usually what I do; it softens more quickly that way. But cold water works fine too. You can use a clean linen dishtowel (or 2) to squeeze the liquid out of the bulgur if you don't have cheesecloth. And, I don't usually use any of the suggested garnishes--maybe some extra chopped up tomatoes with parsley or mint or small rings/slices of the green part of the scallions.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Wife Saver Casserolevideocam

This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is… Continue reading: "Wife Saver Casserolevideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It