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Garden Tabbouleh

Yield Makes 4 to 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.