Garden Tabbouleh

Real Simple
Makes 4 to 6 servings


+ Add To Shopping List
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


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.

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.

Created date

May 2006

Nutritional Information

Calories 160
Caloriesfromfat 45 %
Fat 8 g
Satfat 1 g
Cholesterol 1 mg
Sodium 482 mg
Carbohydrate 21 g
Fiber 5 g
Sugars 2 g
Protein 4 g