Satisfying Vegan Food

Bulgur Tabbouleh

Average: 5 (4 votes)
(4 votes)
Bulgur Tabbouleh
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Health Score:
92 / 100
20 min.
ready in 40 min.
Ready in

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Nutritional values

The Bulgur scores with a lot of magnesium, which supports our muscles and nerves when relaxing, and iron for healthy blood formation. Parsley is known for its healthy effects through the secondary plant substances apiol and myristicin. These can help with cystitis.

Let your creativity run wild and vary the tabouleh with cucumbers, celery or paprika, for example. Mint or coriander green instead of parsley are also suitable. There are also no limits when it comes to seasoning: Try the salad with sweet paprika powder, coriander, cumin or tomato powder.

1 serving contains
(Percentage of daily recommendation)
Calorie577 cal.(27 %)
Protein12 g(12 %)
Fat22 g(19 %)
Carbohydrates83 g(55 %)
Sugar added0 g(0 %)
Roughage13.6 g(45 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.1 mg(34 %)
Vitamin K70.6 μg(118 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.6 mg(43 %)
Folate79 μg(26 %)
Pantothenic acid1.5 mg(25 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium645 mg(16 %)
Calcium89 mg(9 %)
Magnesium179 mg(60 %)
Iron6.3 mg(42 %)
Iodine2 μg(1 %)
Zinc3.7 mg(46 %)
Saturated fatty acids3.1 g
Uric acid100 mg
Cholesterol0 mg
Complete sugar5 g


8 ozs fine Bulgur (or couscous)
2 Tomatoes
1 handful parsley
2 scallions
5 Tbsps fresh lemon juice
4 Tbsps olive oil
freshly ground peppers
How healthy are the main ingredients?
olive oilparsleyTomatosalt

Preparation steps


Weigh the bulgur and place it in a large bowl. Cover with lukewarm water. Set the bowl aside and let the bulgur soak for 20 minutes. 


Rinse the tomatoes, and remove from the stems. Remove the core from the tomatoes with a small knife, then score the tomatoes crosswise. 


Place the tomatoes in a bowl. Bring a kettle or a pot of water to a boil, then pour over the tomatoes. Lst infuse for 1-2 minutes, until the skin begins to burst. Remove the tomatoes from the hot water, and rinse under cold water. Peel the skin using a small knife. Cut the tomatoes into quarters, remove the seeds, and finely dice. 


Rinse the parsley with cold water, pat dry, and remove the leaves from the stems. Finely chop the parsley. Rinse the scallions, remove the root end, then thinly slice. 


For the dressing, mix the lemon juice with the oil in a small glass. Season to taste with salt and pepper. 


Drain the bulgur in a fine strainer. Rinse thoroughly with cold water, and squeeze gently. Place back in the bowl, then mix in all of the prepared ingredients. Drizzle the dressing over the bulgur mixture, then toss to combine. 


Mix thoroughly again, then let infuse for several hours. Season to taste before serving.