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Under 30 Minutes

Under 30 Minutes

Tabbouleh

Check the rice and grains aisle for fine-, medium-, or coarse-grind bulgur. It's also sold in health-food stores and Middle Eastern specialty shops. In this recipe, we used the widely available medium-grind bulgur.

  • prep: 15 mins
    total time: 30 mins
  • servings: 6

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Ingredients

  • 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

Directions

  1. Step 1

    In a medium bowl, mix bulgur with 1/2 teaspoon coarse salt and 2 cups boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid; return to bowl.

  2. Step 2

    Add tomatoes, cucumber, parsley, lemon juice, and oil; season with salt and pepper, and toss to combine. Serve immediately, or cover and refrigerate up to 3 days (bring to room temperature before serving).

Source
Everyday Food, April 2007

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Reviews (2)

  • 26 Jun, 2009

    This was very fresh, especially alongside some of the heavier dips like hummus. I added an extra squeeze of lemon and sprink of salt and pepper for taste.

  • 24 Jun, 2009

    for a more authentic taste, try adding 1/4 C. of finely minced fresh spearmint leaves or a teaspoon or two of dried spearmint. NOTE: the fresh mint turns dark rather quickly so add this right before serving.