Tabbouleh-Style Bulgur

Tabbouleh-Style Bulgur Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers in Tabbouleh-Style Bulgur.


Serves 6 (serving size: 2/3 cup)

Recipe from

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Nutritional Information

Calories 92
Fat 2.7 g
Satfat 0.4 g
Sodium 207 mg


1 1/2 cups water
3/4 cup uncooked bulgur
3/4 cup chopped fresh flat-leaf parsley
3/4 cup chopped tomato
3/4 cup chopped seeded peeled cucumber
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
2 thinly sliced green onions


1. Bring water and uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.

2. Combine bulgur, parsley, tomato, cucumber, lemon juice, olive oil, cumin, salt, and green onions in a large bowl; stir to combine.


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