Tabbouleh (Lebanese Salad)


  • 2/3 cup bulghur
  • 4 thinly sliced scallions
  • 2 cups coarsely chopped flat-leaf parsley (cilantro)
  • 1/4 cup shredded mint
  • 1/2 cup cherry tomatoes, quartered
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt


  1. Place the bulghur in a small bowl. Add water to cover and leave to soak until tender, about 30 minutes.
  2. Drain the bulghur through a cheesecloth-lined sieve. Gather up the cheesecloth around the bulghur and squeeze to extract as much water as possible.
  3. Transfer the bulghur to a medium-size bowl and add the scallions, parsley, mint and tomatoes. Mix well.
  4. To make the dressing, combine the olive oil, lemon juice, pepper and salt in a glass jar with a plastic screw-top lid and shake well to combine.
  5. Pour the dressing over the salad and toss gently until evenly coated. Cover and chill in the refrigerator for 30 minutes.
  6. Transfer to a bowl before serving.

Serves 8.

Nutrition Information Per Serving: 93 calories; 2 gm protein;5.1 g fat, 49% of calories (Saturated fat - 0.8 g, 7.7% of calories; Monounsaturated fat - 3.6g, 34.6%; polyunsaturated fat - 0.7g, 6.7%); 10 g carbohydrate; 3.4 g dietary fiber; 61 mg sodium; 2 mg iron; 0 mg cholesterol