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Tabbouleh Salad

Photo: Quentin Bacon; Styling: Anghard Bailey
Hands-on time 15 mins
Total time 3 hrs, 10 mins
Yield 8 servings (serving size: about 2/3 cup)
This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

Ingredients

  • 2 1/2 cups boiling water
  • 1 1/2 cups uncooked bulgur wheat (about 8 ounces)
  • 2 cups chopped fresh flat-leaf parsley
  • 1 cup diced seeded tomato
  • 3/4 cup diagonally sliced green onions
  • 1/4 cup chopped fresh mint
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin

Nutrition Information

  • calories 161
  • fat 5.7 g
  • satfat 0.8 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 4.6 g
  • carbohydrate 25.6 g
  • fiber 6.6 g
  • cholesterol 0.0 mg
  • iron 2.6 mg
  • sodium 259 mg
  • calcium 54 mg

How to Make It

  1. Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.