Tabbouleh is Easy!

1/4 cup chopped scallions (green onions)
4 cups loosely packed, chopped flat leaf (Italian) parsley, about 2 large bunches*
1/2 cup loosely packed, roughly chopped mint leaves, optional
2 1/2 cups diced ripe tomatoes
1 cup chopped cucumber
3 cup cooked bulgur*

For the dressing:
1 clove fresh garlic
1/4 cup fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil

Rinse scallions thinly slice whites and enough tender green tops to make 1/4 cup. Place in a large bowl. Rough chop parsley and mint (if using) in a food processor, using just a few pulses of the motor, and add to bowl. Dice tomatoes (unpeeled), and add to bowl along with any juices. Peel and seed cucumber. Dice and add to bowl. Toss to mix well. Fluff cooked bulgur with a fork, and add to bowl.

Peel and finely mince garlic and place in a 2-cup glass measure. Add lemon juice, salt and olive oil, and whisk to mix. Pour dressing over bulgur mixture and toss to coat. Serve immediately or refrigerate, covered, for up to 8 hours.

Tabbouleh is Easy!

The secret to making this do-able is cooking one essential ingredient, bulgur wheat, ahead of time. That very simple step is done in 25 minutes of practically hands-free cooking. Check the index for our Basic bulgur recipe.

The easiest way to chop the parsley and mint is to “rough chop” them in a food processor. Just cut the bunches into large chunks and place them in the processor bowl. Pulse on high until roughly chopped. Several pulses should do the trick.

Tabbouleh is Easy!

Feel Good About: Packed full of good for you ingredients and little fat or salt.
Approximate Values Per 1/2-cup Serving: 58 calories (29% from fat), 2 g fat (.3 g saturated), 0 mg cholesterol, 2 g protein, 9 g carbohydrates, 2.5 g dietary fiber, 49 mg sodium

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