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Travel Tabbouleh

Make tabbouleh -- a traditional Middle Eastern dish of bulghur wheat mixed with chopped tomatoes, parsley, mint, olive oil, and lemon juice -- for a healthy and delicious meal on the go. Also Try: Provencal Green Salad

  • Servings: 2
Travel Tabbouleh

Source: The Martha Stewart Show, February 2010


  • 1/3 cup bulghur wheat
  • 2 small plum tomatoes, finely chopped, with their juice
  • 1/2 English cucumber, seeded and chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 1 scallion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 tablespoon finely chopped fresh mint


  1. Soak bulghur in cold water for 1 hour, 45 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.

  2. Stir in tomatoes with juice, cucumber, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

Reviews (2)

  • mamaperdy 2 Mar, 2010

    I made this using Quinoa (cooked in it water and skipped the soaking part) and it came out really refreshing and yummy!

  • Frenchgirl666 19 Feb, 2010

    I just made this salad

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