Tabbouleh Salad

Kitchen Tested
  • Yield 12 servings
  • Prep 20 mins
  • Cook 0 mins

Grains and veggies combined with a simple vinaigrette.

Tabbouleh Salad
Mark Boughton Photography / stylinh: Teresa Blackburn

We used Bob’s Red Mill Whole Grain Bulgur in this recipe.


1 cup bulgur
1 cup boiling water
1/2 cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
1/4 cup chopped red onion
1/4 cup chopped fresh mint
1 cup chopped fresh parsley
1 cup canned garbanzo beans, drained and rinsed
1 clove garlic, minced
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt


  1. To prepare the salad, soak bulgur in hot water until water is absorbed, 15 to 30 minutes.
  2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
  3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature.

Recipe by Stacey Morris



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