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Makes: 4 cups
Prep time: 45 minutes
Chill time: 3 hours
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Tabouli Bulgur Wheat Salad
Photo of Tabouli Bulgur Wheat Salad
Prep time: 45 minutes


1 cup
dry bulgur wheat
1 cup
hot water
cucumber, chopped
stalks celery, chopped
tomato, chopped
green onions, chopped
1⁄4 cup
fresh chopped mint (or cilantro)
1 cup
fresh chopped parsley
1 clove
garlic, minced or 1/8 teaspoon garlic powder
1⁄4 cup
lemon juice (or vinegar or half of each)
2 Tablespoons
vegetable or olive oil
1 teaspoon
1⁄4 teaspoon


  1. Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (about 30 minutes). When it's ready, drain any excess water.
  2. Mix the dressing ingredients together. Set aside.
  3. Chop the vegetables and add to the prepared bulgur. 
  4. Add dressing to salad and stir. Refrigerate for 2-3 hours and serve chilled.
  5. Refrigerate leftovers within 2 hours.


  • Top with plain yogurt.
  • Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
  • Freeze extra lemon juice to use later.
  • Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Serving Size: 
1/2 cup
Preparation time: 
45 minutes
Chill Time: 
3 hours
Photo of Nutrition Facts of Tabouli Bulgur Wheat Salad

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