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

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The recipe was originally published as Tabbouleh Salad on

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