Total Time
Prep 10 mins
Cook 15 mins

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

Ingredients Nutrition


  1. Mix bulgar wheat and 1 tbsp olive oil in a bowl.
  2. Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
  3. Drain well in a strainer.
  4. Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
  5. Add salt and pepper to taste, and refrigerate until ready to serve.
Most Helpful

This was good. A bit to much mint for my taste. I like the balance of lemon and oil here as opposed to other versions that have up to 3/4 cup olive oil! UNNECESSARY! 1/2ed the recipe with no problem. Definitely let this sit in the fridge a while before serving. Mine was def better the next day :)

Nikoma February 27, 2011

This is a very tasty tabbouleh! I used a little less mint, otherwise ade as directed. Thanks for posting this easy-to-make recipe! Made for the Top Favorites of 2009 event

loof February 13, 2010

I loved this recipe too! Only have used boxed version in the past and it's not nearly as nice. I also add a can of chick peas and it's sensational; also substituted the scallion with finely chopped red onion.

B. Stanwyck September 20, 2009