Middle Easterners serve traditional tabbouleh (tah-BOO-luh) chilled and with a crisp bread for scooping up every delicious morsel.
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.
Oxmoor House Cooking Light Collection
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