Tabbouleh Salad

Name: Tabbouleh Salad
Total time: 3 h 10 min
Yield: 8 servings (serving size: about 2/3 cup)
Ingredients: 2 ½ cups boiling water; 1 ½ cups uncooked bulgur wheat (about 8 ounces); 2 cups chopped fresh flat-leaf parsley; 1 cup diced seeded tomato; ¾ cup diagonally sliced green onions; ¼ cup chopped fresh mint; 6 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ½ teaspoon ground cumin

2 Ratings
1 Review

This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

By Barbara Kafka

Recipe by Cooking Light July 2011

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Tabbouleh Salad

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Tabbouleh Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Tabbouleh Salad