Cooking Light magazine's Tabbouleh

Cooking Recipes Catalogue

This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade.

INGREDIENTS (for 8 servings):


  • Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.
  • Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours.
  • Stir just before serving.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 164 (30% from fat); FAT 5.4g (sat 0.8g, mono 3.5g, poly 0.7 g); PROTEIN 5.2g; CARB 27.3g; FIBER 7.5g; CHOL 0mg; IRON 3.5mg; SODIUM 229mg; CALC 79mg