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Parsley Tabbouleh

 Parsley Tabbouleh
“This dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants,” notes Marion Cosgrove of Fergus Falls, Minnesota. “It’s best after it’s chilled overnight.” —Marion Cosgrove, Kearney, Nebraska
10 ServingsPrep: 35 min. + chilling

Ingredients

  • 1-1/4 cups bulgur
  • 1-1/2 cups boiling water
  • 2 medium tomatoes, diced
  • 1 cup chopped peeled cucumber
  • 3/4 cup minced fresh flat-leaf parsley
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons minced fresh mint
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon celery salt
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil

Directions

  • Place bulgur in a small bowl; cover with boiling water. Cover and let
  • stand for 30 minutes or until water is absorbed.
  • In a large serving bowl, combine the tomatoes, cucumber, parsley,
  • onions, mint, salt, dill and celery salt. Combine lemon juice and
  • oil; pour over vegetable mixture and toss to coat. Stir in bulgur.
  • Cover and refrigerate for at least 4 hours before serving. Yield: 10
  • servings.
Nutritional Facts: 3/4 cup equals 97 calories, 3 g fat (trace saturated fat), 0 cholesterol, 342 mg sodium,

2 of 2

Parsley Tabbouleh (continued)

Nutritional Facts: 16 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.