Easy Tabbouleh

Easy Tabbouleh
Photo: James Baigrie
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.


  • 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


  1. 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.

  2. 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.


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.

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