Garden Tabbouleh

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preparation
10
minutes
cooking
25
minutes
Serves 4-6

Ingredients

1
cup
bulgur wheat
1
cup
fresh flat-leaf parsley leaves, roughly chopped
3
scallions, thinly sliced
1
cup
grape tomatoes, quartered
1
cucumber, peeled and chopped
3
tablespoons
fresh lemon juice
3
tablespoons
extra-virgin olive oil
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper

Directions

  1. In a small saucepan, bring the bulgur and 6 cups of water to a boil. Cook, uncovered, until tender, about 20 minutes. Transfer to a strainer and rinse under cold water. Shake to remove any excess water. Transfer to a large bowl and add the parsley, scallions, tomatoes, and cucumber.
  2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the bulgur and toss. Serve cold or at room temperature.
Sara Quessenberry
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 1 mg
  • Sodium 482 mg
  • Carbohydrate 21 g
  • Fiber 5 g
  • Sugar 2 g
  • Protein 4 g
What does this mean? See Nutrition 101.

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