Taj Tabbouleh

A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread.


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Caloriesfromfat 36 %
Fat 4.6 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 17.9 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 277 mg
Calcium 47 mg


1/2 cup uncooked bulgur (cracked wheat)
2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 cup finely chopped green onions
2 garlic cloves, minced
2 cups finely chopped tomato
1 1/4 cups finely chopped celery
3/4 cup finely chopped fresh parsley
1 cup seeded, finely chopped cucumber
1/2 teaspoon salt


Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Toss well before serving.