Tabbouleh Salad

  • Yield: servings


1cup bulgur
1cup boiling water
1/2-- cucumber, peeled, seeded and chopped
2medium ripe tomatoes, chopped
1/4cup chopped red onion
1/4cup fresh chopped mint
1cup fresh chopped parsley
1cup canned garbanzo beans, drained and rinsed
1-- garlic clove, minced
1/3cup red wine vinegar
1/4cup extra virgin olive oil
1teaspoon coarsely ground black pepper
1/2teaspoon kosher salt


1. To prepare the salad, soak bulgur in hot water until water is absorbed, 15 to 30 minutes.
2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature. Serves 12.

Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007