Hearty Tabbouleh Recipe

5 2 1
Publisher Photo

Hearty Tabbouleh Recipe

Read Reviews
5 2 1
Publisher Photo
This traditional Turkish Bulgar salad is filled with tomatoes, green onions and cucumber. It's nicely seasoned with fresh mint and lemon juice.—Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 1-1/4 cups bulgur
  • 1-1/2 cups boiling water
  • 1 small cucumber, diced
  • 1 large tomato, seeded and diced
  • 4 green onions, sliced
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 1 tablespoon grated lemon peel
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Place bulgur in a small bowl; stir in water. Cover and let stand for 30 minutes or until water is absorbed.
Drain bulgur and squeeze dry; cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Originally published as Hearty Tabbouleh in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p156

Nutritional Facts

3/4 cup: 192 calories, 10g fat (3g saturated fat), 8mg cholesterol, 509mg sodium, 21g carbohydrate (1g sugars, 6g fiber), 6g protein.

  • 1-1/4 cups bulgur
  • 1-1/2 cups boiling water
  • 1 small cucumber, diced
  • 1 large tomato, seeded and diced
  • 4 green onions, sliced
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 1 tablespoon grated lemon peel
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place bulgur in a small bowl; stir in water. Cover and let stand for 30 minutes or until water is absorbed.
  2. Drain bulgur and squeeze dry; cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Originally published as Hearty Tabbouleh in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p156

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MY REVIEW
sharonrose2 User ID: 2215265 90501
Reviewed Sep. 17, 2012

"This has become a real favorite. Works well as an appetizer or as a side dish. Kalamata olives instead of plain black olives give it an extra spark."

MY REVIEW
sharonrose2 User ID: 2215265 141953
Reviewed Jul. 17, 2011

"This is so yummy. Because of all the added ingredients from more traditional tabbouleh, would consider this more as a side salad than something to scoop with pita bread. Cool and refreshing for summer as well as healthy and tasty. Don't hestitate to try this."

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