- Prep: 20 min
- Ready In: 1 hr 50 min
“This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required.” - by NIBLETS
Original recipe yields 10 - 12 servings
- Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
- Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.
Amount Per Serving (11 total)
- 118 cal
- 4.2 g
- 18.9 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat...." See more"
"This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with a stra..." See moreiner. I may try it again and cut down the water to 2 cups."
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