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Tomato and Mint Tabbouleh

Yield: 12 side-dish servings
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  • 1-1/2 cups bulgur wheat
  • 1/4 cup fresh lemon juice
  • 1-1/2 cups boiling water
  • 1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
  • 1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
  • 3 green onions, chopped
  • 3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • 1/2 cup loosely packed fresh mint leaves, chopped
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper


  1. In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
  2. To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.

Nutritional Information (Per Serving)
Sodium: 157 mg
Cholesterol:0 mg
Fat: 2g
Carbohydrates: 17g
Exchanges: 1 Starch/Bread

Source: The All New Good Housekeeping Cookbook

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