Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, June/July 2005




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

generous 1 cup
162 calories; protein 4.3g; carbohydrates 21.2g; dietary fiber 5g; sugars 3.2g; fat 7.8g; saturated fat 1.1g; vitamin a iu 3451.4IU; vitamin c 59.1mg; folate 83.7mcg; calcium 84.4mg; iron 3.5mg; magnesium 63.4mg; potassium 522.2mg; sodium 175mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1 1/2 fat