Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

Makes 4 servings, generous 1 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 cup water
1/2 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups finely chopped flat-leaf parsley (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced

1. Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

NUTRITION INFORMATION: Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 22 g carbohydrate; 4 g protein; 6 g fiber; 175 mg sodium; 555 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (70% dv), Folate (21% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Since tabbouleh is parsley salad, why are you calling this bulgur salad "parsley" tabbouleh?

, Los Angeles, ca

Because bulgur wheat is a prime ingredient in tabbouleh.

Lauren, Sugar Land, TX

Bulgur may be the traditional primary ingredient in tabbouleh, but many of us, myself included, MUCH prefer the parsley-dominated version and use very little bulgur in contrast. So I think it's called Parsley Tabbouleh because the herb is the predominant ingredient in this version.

Sandi, Arcadia, CA