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

  • Prep Time

    30 min

  • Level

    Easy

  • Yield

    4 to 6 servings

Close

Times:

Prep
30 min
Inactive Prep
2 hr 45 min
Cook
--
Total:
3 hr 15 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 bulgur wheat (fine-medium grind)
  • 2 cups hot water
  • 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
  • 1 bunch green onions, white and green part, finely chopped (about 1 cup)
  • 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
  • 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
  • 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 2 lemons, juiced
  • 1/4 cup extra-virgin olive oil

Directions

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

Advertisement
Advertisement