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Tabouli Bulgur Wheat Salad

Notes

Recipe Notes

  • 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.
Video

Ingredients

1 cup dry bulgur wheat
1 cup boiling water
½ cucumber, chopped
2 stalks celery, chopped
1 tomato, chopped
4 green onions, chopped
¼ cup chopped fresh mint (or cilantro)
1 cup chopped fresh parsley
1 clove of garlic, minced or 1/4 teaspoon garlic powder
DRESSING
¼ cup lemon juice (or vinegar or half of each)
2 Tablespoons vegetable oil
1 teaspoon pepper
¼ teaspoon salt

Directions

  1. Place the bulgur in a large bowl and soak in the boiling water until the water is absorbed, (about 30 minutes). When it's ready, drain any excess water.
  2. In a small bowl or a jar with a lid, mix or shake the dressing ingredients together. Set aside.
  3. Add the chopped vegetables, herbs and garlic to the prepared bulgur. 
  4. Pour the dressing over the salad and stir. Refrigerate for 2 to 3 hours and serve chilled.
  5. Refrigerate leftovers within 2 hours.

Notes

  • 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.
Photo of Tabouli Bulgur Wheat Salad
Prep time: 45 minutes
Chill time: 3 hours
Makes: 4 cups
Nutrition Facts: View Label