Tabbouleh

  • Level: Easy
  • Total: 31 min
  • Prep: 30 min
  • Inactive: 1 min
  • Yield: 8 servings
Save Recipe

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

  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Tabbouleh

Tomatoes Stuffed with Tabbouleh Salad

Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad

Rice-Stick Noodle Salad with Vietnamese Shrimp

Creole Tomatoes

Red Rice

Grilled Stuffed Poblanos

Gazpacho Salsa