Food & Cooking Recipes Ingredients Pasta and Grains Easy Tabbouleh 3.6 (34) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email Photo: James Baigrie Yield: Makes 4 1/2 cups This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges for a delicious lunch. Ingredients 1 cup bulgur wheat 4 plum tomatoes, finely chopped, with their juice 1 ¾ cups finely chopped fresh flat-leaf parsley (about 2 medium bunches) 4 scallions, finely chopped ¼ cup fresh lemon juice (about 2 lemons) ¾ teaspoon coarse salt ¼ cup extra-virgin olive oil Freshly ground pepper 2 tablespoons finely chopped fresh mint Directions Soak bulgur in cold water 10 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, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint. Variations Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely. Print