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  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 30 min
  • Inactive: 2 hr 45 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
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