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Garden Tabbouleh

Garden Tabbouleh

Real Simple JUNE 2006

  • Yield: Makes 4 to 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 45%
  • Fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 1mg
  • Sodium: 482mg
  • Carbohydrate: 21g
  • Fiber: 5g
  • Sugars: 2g
  • Protein: 4g

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Garden Tabbouleh recipe