Tabbouleh

88 Ratings
Recipe courtesy ofIna Garten

Total: 31 min Prep: 30 min

Yield: 8 servings

Level: Easy

Advertisement

Ingredients

  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 teaspoons kosher salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper

Directions

  • Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

  • Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Show more

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

88 Ratings

bethmck
Delicious!  As posted by other reviewers, I used less salt - only about 1 1/2 tsp - be sure to use Kosher either way.  The only other change I might make would be to use a bit less water. See All Reviews Post Review

Ideas you'll love