Food & Cooking Recipes Ingredients Pasta and Grains Travel Tabbouleh 4.0 (2) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 2 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 Ingredients ⅓ cup bulghur wheat 2 small plum tomatoes, finely chopped, with their juice ½ English cucumber, seeded and chopped ½ cup finely chopped fresh flat-leaf parsley (about 2 medium bunches) 1 scallion, thinly sliced 2 tablespoons fresh lemon juice ½ teaspoon coarse salt 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 tablespoon finely chopped fresh mint Directions 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. 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. Rate it Print