Tabbouleh Salad

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 0 mins

We used Bob’s Red Mill Whole Grain Bulgur in this recipe.


1cup bulgur
1cup boiling water
1/2-- cucumber, peeled, seeded and chopped
2medium ripe tomatoes, chopped
1/4cup chopped red onion
1/4cup chopped fresh mint
1cup chopped fresh parsley
1cup canned garbanzo beans, drained and rinsed
1clove garlic, 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.

Recipe by Stacey Morris.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 140mg
  • Potassium 180mg
  • Carbohydrate 15g
  • Fiber 4g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 6%