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Tabbouleh-Style Bulgur

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 6 (serving size: 2/3 cup)
Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers in Tabbouleh-Style Bulgur.


  • 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

Nutrition Information

  • calories 92
  • fat 2.7 g
  • satfat 0.4 g
  • sodium 207 mg

How to Make It

  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.

Cook's Notes

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