8 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 85
Caloriesfromfat 0.0 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.7 g
Carbohydrate 15.6 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 82 mg
Calcium 0.0 mg


1 cup bulgur (or cracked wheat), uncooked
2 cups boiling water
1 large tomato, chopped
1 cup minced fresh parsley
1 green onion, chopped
2 tablespoons minced fresh mint leaves
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper


Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.

Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours. Stir just before serving.

Tip: Tabbouleh (tuh-BOO-luh) is a traditional Middle Eastern bulgur salad. There are many variations, but the key ingredients are always bulgur, chopped tomato, onions, parsley or mint, lemon juice, and olive oil.

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Oxmoor House

March 2006
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