Tabbouleh with Roast Lamb

The addition of lamb makes this fiber-rich bulgur salad filling and satisfying.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 17.7g
  • Carbohydrate: 35g
  • Fiber: 9.1g
  • Cholesterol: 39mg
  • Iron: 3.9mg
  • Sodium: 362mg
  • Calcium: 69mg


  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 2 cups chopped fresh parsley
  • 2 cups chopped seeded tomato (about 1 1/2 pounds)
  • 1 1/2 cups shredded Simple Roasted Leg of Lamb (about 6 ounces)
  • 1/2 cup thinly sliced green onions
  • 1/3 cup fresh lemon juice (about 1 large)
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes or until liquid is absorbed.
  2. Stir in parsley and remaining ingredients. Cover and chill.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tabbouleh with Roast Lamb Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy