Taj Tabbouleh

Cooking Light
A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread.
5 servings (serving size: 1 cup)


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1/2 cup uncooked bulgur (cracked wheat)
2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 cup finely chopped green onions
2 garlic cloves, minced
2 cups finely chopped tomato
1 1/4 cups finely chopped celery
3/4 cup finely chopped fresh parsley
1 cup seeded, finely chopped cucumber
1/2 teaspoon salt


Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Toss well before serving.

Created date

June 2004

Nutritional Information

Calories 116
Caloriesfromfat 36 %
Fat 4.6 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 17.9 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 277 mg
Calcium 47 mg