Quick Tabbouleh

Prep Time:
15 mins
Total Time:
30 mins

This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis.


  • 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)

  • ¼ cup fresh lemon juice (from about 2 lemons)

  • 3 tablespoons olive oil


  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. 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).

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