Tabbouleh (bulgur and herb salad)

This is a fresh, herb-forward version of tabbouleh that works well as a side dish to hummus and falafel. Adapted from Ina Garten.


  • 1 c uncooked bulgur wheat
  • 1/4 c freshly squeezed lemon juice
  • 1/4 c good olive oil
  • 1.5 t salt
  • 1 c minced scallions
  • 1 c chopped fresh mint leaves
  • 1 c chopped flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 c cherry tomatoes, cut in half
  • 1 t freshly ground black pepper


  1. Place the bulgur in a large bowl, pour in 1.5 c boiling water, stir, cover, and let stand until the bulgur fully absorbs the water, 30 minutes to an hour.
  2. Combine lemon juice, olive oil, pepper, and salt in a small bowl, and set aside.
  3. Combine scallions, mint, parsley, cucumber, and tomatoes in a large bowl. Micx in cooked bulgur and olive oil mixture.
  4. Season to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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