Total Time
30mins
Prep 30 mins
Cook 0 mins

a variation on tabouleh salad, this keeps well for a few days in the fridge. add some chick peas for a one-bowl light lunch.

Ingredients Nutrition

Directions

  1. stir boiling water and bughur in a heatproof bowl or sauce pan, cover and let cool, about 1/2 hour. (this step can be done then popped in the fridge the night before.).
  2. while the grain cools, prepare the remaining ingredients.
  3. combine cooled bulghur with the chopped vegetables and cheese.
  4. toss entire mixture with the lemon juice and olive oil.
  5. pepper to taste.

Reviews

(1)
Most Helpful

My family loved this recipe. We're new to Bulgur and love the versatility of it. I doubled the bulgur and water. You really do only soak it in the boiling water for 30 min. So easy! I only used a small amount of parsely as we're not fond of the strong taste of it. 1 cucumber. 1 red bell pepper as we are wimpy tongued and don't tolerate red pepper to well. I also used much less olive oil as it can be overpowering. I added chopped garlic and salt and sweet chopped tomatoes. I left the feta at this amount in the recipe and it was plenty. Next time I'll also add Kalamata olives. We will definitely make this again.

Kathy's in the kitchen August 22, 2008

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