Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 0.0%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 15.6g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 82mg
  • Calcium: 0.0mg


  • 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


  1. Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.
  2. Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours. Stir just before serving.
  3. 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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