Food & Cooking Recipes Ingredients Pasta and Grains Quick Tabbouleh 3.6 (5) 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 July 3, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 6 This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis. 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) ¼ cup fresh lemon juice (from about 2 lemons) 3 tablespoons olive oil Directions 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. 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). Rate it Print