Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Close

Times:

Prep
30 min
Inactive Prep
1 min
Cook
--
Total:
31 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Tabouleh

Picture of Tabbouleh Recipe

Photo: Tabbouleh

Similar Recipes

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Read more Comments & Reviews (35)

Comments & Reviews

  • recipe Tabbouleh
    JENNIFER Andover, MN 08-25-2009

    Flag

    TOO MUCH SALT!

    Rated: 1 stars out of 5
    I wish I had read the comment section before making this recipe. Typically, I salt to taste. However, because this recipe... used specific measurements for the salt I went with the recipe - and in the end ended up throwing out the entire dish. Had I been making this any night of the week, it wouldn't have upset me so much. But this was not the case. I had guest coming for dinner, and no time to remake the salad. It was a huge waste of time, money and very frustrating. I'm rating it one, because for people who may not come and read the comments - this recipe is not worthy of eating if followed as printed. With less salt, I think it would have actually been very good.Read more
  • recipe Tabbouleh
    Cheryl Westbrook, ME 08-23-2009

    Flag

    Another "we'll make this on a regular basis" recipe from Ina!

    Rated: 5 stars out of 5
    I could kick myself for not making this sooner. It is perfect summertime fare for when it's hot and humid and you want to eat... light. I too changed things around a bit. I eliminated the cilantro because I don't like it, and the parsley because I didn't have any on hand. I did have some leftover roast chicken that I chopped up and added...I can't imagine a better tasting meal. I plan to make this in the winter as well and I will be using Ina's recipe for roasted tomatoes. It's recipes such as this one that prompted me to buy one of her cookbooks..."Back to Basics."Read more
  • recipe Tabbouleh
    Dierdra Uxbridge, MA 06-26-2009

    Flag

    Very Good!

    Rated: 4 stars out of 5
    Great side dish, nice and fresh!
  • recipe Tabbouleh
    VL Louisville, KY 04-21-2009

    Flag

    Fresh and satisfying

    Rated: 5 stars out of 5
    I've made this with a similar recipe and like Ina's variations. Whether or not it is authentic, it is a very good version. ... Whole grains are so satisfying. Was glad I read through the comments, ironically with someone mentioning couscous (not the grain in this dish), but I did not have a full cup of the wheat and did have some cooked couscous left over. I just filled in at the end with that and, though I would prefer all bulgur wheat, it worked out. Kind of funny. I always use a scant amount of the salt called for in Food Network recipes - any of them - often omitting it completely. This is a delicious dish, so fresh and varied. It is definitely one that not only keeps well in the fridge, but improves as it goes. Perfect to make ahead for a picnic when you have the time, knowing it will be good after a quick stir a couple of days later. Not true of very many recipes. Read more
  • recipe Tabbouleh
    Melissa Holmen, WI 04-21-2009

    Flag

    Use 1/2 the salt

    Rated: 5 stars out of 5
    After reading the comments I made this recipe using 1/2 the salt called for (thanks for the heads up) it was awesome so... healthy and fresh. A wonderful cool side with chicken, turkey, or fish, yet hearty enough as a stand alone salad.Read more
  • recipe Tabbouleh
    Melissa Boston, MA 04-20-2009

    Flag

    Pita Sandwich

    Rated: 4 stars out of 5
    On the show she decided to serve it in pita bread with a slice of salty Greek feta. What a nice refreshing picnic lunch!
Flag This Review?Close

Please sign in to flag this review.

Not a member? Register now.

Advertisement
Advertisement