Kalyn’s Tabbouleh with Almonds

My favorite version of Tabbouleh Salad is Kalyn’s Tabbouleh with Almonds, and I use a very generous amount of almonds, parsley, and mint and much less bulgur wheat to make this a more carb-conscious version of Tabbouleh! My favorite Tabbouleh is vegan, low-glycemic and South Beach Diet Phase Two or Three. Use the Diet-Type Index to find more recipes like this one.

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Kalyn's Tabbouleh with Almonds found on KalynsKitchen.com

In my pre-South Beach Diet days this Tabbouleh (also spelled Tabbouli and Tabouli) is something I would often take to pot-lucks and summer barbecues, and it got the name Kalyn’s Tabbouleh with Almonds because people would ask each other, “Have you tried Kalyn’s Tabbouleh with Almonds?” And even though I’ve always used a pre-seasoned tabbouleh mix for the bulgur part in my Tabbouleh recipe, years ago I had a woman from Lebanon come to a party at my house, and she went crazy over my version.

Tabbouleh is another one of those classic middle eastern recipes that I loved from the first time I tasted it. Many people like tomatoes or cucumbers in Tabbouleh, but this combination is the one I make over and over. Of course, you can add tomatoes and cucumbers if you prefer, which would make even more lower-carb ingredients in proportion to the bulgur. And definitely bulgur wheat won’t work for gluten-free diets, but you can make Tabbouleh with quinoa, and that gluten-free version is also delicious.

(Kalyn’s Tabbouleh with Almonds was updated with new photos and step-by-step instructions, July 2016.)

Kalyn's Tabbouleh with Almonds found on KalynsKitchen.com

You can tell this is a long-time favorite, because for years I would buy the mix in bulk and I had the recipe written on the lid of the jar.  I always bought the mix from Smith’s Marketplace, but last time I went to get it, it had disappeared from the bulk foods. Now I buy a box mix and dump it into my jar!

Kalyn's Tabbouleh with Almonds found on KalynsKitchen.com

This mix from Fantastic Foods is the one I use most often these days (and no, they are not paying me to write about it, just in case you’re wondering.) Mix the dried tabouli mix with water, olive oil, and lemon juice and let it stand for a couple of hours, until the liquid and oil is absorbed.

Kalyn's Tabbouleh with Almonds found on KalynsKitchen.com

After a few hours fluff the Tabbouleh with a large spoon or fork, chop the parsley and mint, stir in the slivered almonds, and season with Spike Seasoning and Vege-Sal to taste. Tabbouleh will keep in the fridge for a day or two, but it’s definitely best the day you make it when the herbs are still fresh.

Kalyn's Tabbouleh with Almonds found on KalynsKitchen.com

I love this photo of a Middle Eastern salad, in a bowl from Turkey, with forks from Kenya, and a placemat from Thailand!

Make it a Meal: Kalyn’s Tabbouleh Salad with Almonds would taste great with Very Greek Grilled Chicken. You could add Middle Eastern Tomato Salad (another recipe favorite!) for the perfect combination to go with it.

More Versions of Tabbouli, Tabouli, or Tabbouleh!

Quinoa Tabbouleh Salad with Parsley and Mint from Kalyn’s Kitchen
Tabbouleh from David Lebovitz
Making Tabbouleh from Desert Candy
Turkish Tabbouleh from Almost Turkish Recipes

Kalyn's Tabbouleh with Almonds

This Tabbouleh Salad is made with almonds and less bulgur wheat.


  • 1 cup tabbouleh mix (Fantastic Foods brand is my favorite in a box, or use bulk mix from the health food store)
  • 7/8 cup water
  • 1/4 cup olive oil
  • 1 T fresh lemon juice
  • 1 cup finely chopped fresh parsley (measure after chopping)
  • 1/2 cup finely chopped fresh mint (measure after chopping)
  • 1-2 cups slivered almonds (or less, to taste)
  • Spike Seasoning to taste, about 1-2 tsp. (highly recommended, I would never leave this out)
  • Vege-Sal or salt to taste


  1. Mix dry tabbouleh mix, water, olive oil, and lemon juice in a container with a lid and let sit in refrigerator several hours.
  2. When ready to make salad, wash parsley and mint in salad spinner.
  3. Then chop finely with large chef’s knife or in food processor.
  4. Mix mint and parsley into tabbouleh mixture.
  5. Stir in almonds, Vege-sal and Spike.
  6. This Tabbouleh Salad with Almonds will keep for 1-2 days in refrigerator, but best eaten fresh. (After it’s been in the fridge I sometimes add a little more olive oil and Spike to perk it up.)

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
make Tabbouleh with quinoa, which would be much higher in protein, although this would probably still be too high in carbs for strict low-carb eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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