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Nutrition Facts
Serving Size 1 (143g) Recipe makes 10 servings The following items or measurements are not included below: vegetable stock
Calories 96
Calories from Fat 51		(54%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 16mg		0%
Potassium 315mg		9%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 2.9g	11%
	Sugars 2.3g
Protein 2.3g		4%
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Classic Tabbouleh

Recipe #296811 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
Apr 7, 2008

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

SERVES 10 (change servings and units)

Ingredients

1 1/2 cups bulgur wheat
4 tablespoons extra virgin olive oil
3 cups vegetable stock, boiling
1/2 cup scallion, chopped
3 garlic cloves, minced
3 cups flat leaf parsley, chopped
3/4 cup mint leaf, chopped
4 tomatoes, diced
1 seedless European cucumber, diced
1/4 cup lemon juice
salt & pepper, to taste

Directions

1
Mix bulgar wheat and 1 tbsp olive oil in a bowl.
2
Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
3
Drain well in a strainer.
4
Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
5
Add salt and pepper to taste, and refrigerate until ready to serve.

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Featured Reviews for This Recipe

From: Nanners

On Jul 3, 2009

This is so tasty and it turned out perfect! It's a beautiful looking salad and it makes a lot of tabbouleh. I used 1 large bunch of parsley, chopped and it was plenty. I'm not sure it was a full 3 cups, but 3 cups seemed like a lot of parsley to me. It was good served right away, but I thought even better after sitting in the fridge overnight. I served it with turkey wraps for a light summer supper. Will definitely make this again!

1 person found this review helpful

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From: Katzen

On Jul 11, 2009

This is so beautiful and tastes so wonderful! Admittedly, I've never made tabbouleh from scratch, I've always used the boxed kind that you add water to, and if I'd have known how much better this is, and how simple it is, I'd have been making it from scratch all along! I used both yellow and red tomatoes for colour. Delish!!! Thanks, KB, for a definate keeper! Made for Veg*n Swap 12.

2 people found this review helpful

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From: B. Stanwyck

On Sep 20, 2009

I loved this recipe too! Only have used boxed version in the past and it's not nearly as nice. I also add a can of chick peas and it's sensational; also substituted the scallion with finely chopped red onion.

1 person found this review helpful

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