5.0 1
5 stars
Recipe from Cooking Light

This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade. Belgian endive leaves make great scoopers.


  • 4 cups fresh parsley sprigs
  • 1/4 cup fresh mint leaves
  • 2 cups diced seeded cucumber
  • 2 cups diced seeded tomato
  • 1 cup uncooked bulgur or cracked wheat
  • 3/4 cup diced onion
  • 1/3 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 garlic clove, minced


  1. Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.

July 1999