Food Recipes Pluot Tabbouleh 3.9 (14) By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on August 16, 2016 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 8 mins Total Time: 8 mins Yield: 4 Jump to Nutrition Facts Ingredients 2 cups cooked bulgur 2 tablespoons olive oil ¼ cup lemon juice ½ cup chopped mint ½ cup chopped parsley 1 teaspoon Kosher salt 1 cup chopped pluots 1 cup chopped English cucumber Directions Stir together bulgur, olive oil, lemon juice, mint, parsley, salt, pluots and cucumber. Print Nutrition Facts (per serving) 178 Calories 7g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 178 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 490mg 21% Total Carbohydrate 27g 10% Total Sugars 7g Protein 4g Calcium 32mg 2% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.