Photo: Iain Bagwell; Styling: Cindy Barr
Serves 6 (serving size: 2/3 cup)

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

How to Make It

Step 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.

Step 2

Combine bulgur, parsley, tomato, cucumber, lemon juice, olive oil, cumin, salt, and green onions in a large bowl; stir to combine.

Chef's Notes

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Ratings & Reviews

Mike Beckley's Review

Mike Beckley
August 14, 2013
I lived in the Middle East for 10 years and this is some of the best Tabbouleh I've tasted. It's the cumin that does the trick. I did, however, double the garlic.