Fragrant Garden Tabbouleh

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Yield
4 (1-cup) servings.
January 1995
RECIPE BY Oxmoor House

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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