Join our community of Solution Seekers!

Garden Tabbouleh

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 4-6| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 160Calories From Fat 45%
  • Fat 8g
  • Sat Fat 1g
  • Cholesterol 1mg
  • Sodium 482mg
  • Carbohydrate 21g
  • Fiber 5g
  • Sugar 2g
  • Protein 4g
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.