Zesty Tabbouleh

Sara sometimes stirs in a handful of chopped fresh mint for added zest. Prep: 15 minutes, Stand: 30 minutes, Chill: 1 hour.

Yield: Makes 8 cups
Recipe from MyRecipes

More From MyRecipes


  • 1 cup uncooked bulgur wheat
  • 2 cups hot water
  • Zest of 3 lemons, divided
  • 3/4 cup fresh lemon juice (about 3 lemons)
  • 1 bunch green onions, trimmed and chopped (white and light green parts only)
  • 2 cups chopped fresh parsley
  • 2 medium cucumbers, peeled, seeded, and chopped
  • 2 large tomatoes, chopped
  • 1/4 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste


  1. 1. Place bulgur wheat in a large bowl. Add water and one-third zest and juice; stir. Cover tightly with plastic wrap, and let stand 30 minutes or until water is absorbed. Pour into a wire-mesh strainer; drain, pressing out any excess water.
  2. 2. Combine remaining zest and juice, green onions, and next 4 ingredients in a large bowl. Add bulgur, and stir. Season with salt and pepper. Chill at least 1 hour.
My Notes

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

Add Note

Zesty Tabbouleh Recipe at a Glance

More Recipes Like This

  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