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Photo: Iain Bagwell; Styling: Cindy Barr

Tabbouleh-Style Bulgur

Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers in Tabbouleh-Style Bulgur.

Cooking Light AUGUST 2013

  • Yield: Serves 6 (serving size: 2/3 cup)


  • 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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Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Sodium: 207mg

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Tabbouleh-Style Bulgur Recipe