Green tabbouleh (Tabbouleh khadra) from Falastin: A Cookbook (page 102) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Ganga108 on October 10, 2024

    Made again, with cabbage this time, and quinoa as the base. Excellent.

  • Ganga108 on April 27, 2024

    I am off wheat/gluten at the moment so am making tabbouleh with quinoa. It is not the same, of course, and I love bulgar, but needs must. Loved the flavours in this tabbouleh version.

  • meginyeg on February 12, 2024

    This was great. Loved the flavour.

  • Zosia on September 18, 2022

    I substituted couscous and wheat berries for bulgur and added cucumbers. Delicious!

  • amandabeck on April 18, 2021

    This is a fine tabbouleh.

  • Apollonia on March 28, 2021

    I liked the extra heft of the greens in this (we used cabbage), as well as the warm spices against the cool herbs. I prefer a little more grain in my tabbouleh, so I used more than called for, and the dressing amount was still fine. Simple, delicious.

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