Fragrant Garden Tabbouleh

Oxmoor House
Middle Easterners serve traditional tabbouleh (tah-BOO-luh) chilled and with a crisp bread for scooping up every delicious morsel.
4 (1-cup) servings.


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2/3 cup bulgur (cracked wheat), uncooked
2 cups boiling water
1 medium cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 medium-size green pepper, cut into 1/2-inch pieces
1 medium tomato, seeded and cut into 1/2-inch pieces
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup thinly sliced green onions
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper


Combine bulgur and water in a bowl; let stand 30 minutes. Drain and squeeze in several layers of damp cheesecloth or dry papertowels.

Place bulgur in a large bowl; add cucumber and remaining ingredients, tossing well. Serve immediately, or cover and chillthoroughly.

Created date

August 2009

Nutritional Information

Calories 161
Caloriesfromfat 23 %
Fat 4.2 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.9 g
Carbohydrate 29.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 308 mg
Calcium 0.0 mg