Quick Tabbouleh

  • 1 cup medium-grind bulgur
  • Coarse salt and ground pepper
  • 6 plum tomatoes, cored, seeded, and diced
  • 1 English cucumber, seeded and diced
  • 1 cup chopped fresh parsley (from 1 to 2 bunches)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 3 tablespoons olive oil


    Stage 1
    In a medium bowl, blend bulgur in with 1/2 teaspoon coarse salt and 2 cups bubbling water. Cover bowl, and let sit until bulgur is delicate (yet marginally chewy), around 30 minutes. Channel in a fine-network sifter, squeezing to eliminate fluid; return to bowl.

    Stage 2
    Add tomatoes, cucumber, parsley, lemon squeeze, and oil; season with salt and pepper, and throw to consolidate. Serve right away, or cover and refrigerate as long as 3 days (bring to room temperature prior to serving).

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