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Tabouli Bulgur Wheat Salad

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Recipe Notes

  • Top with plain yogurt.
  • Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
  • Freeze extra lemon juice to use later.
  • Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.

 

 

 

 

Ingredients

1 cup
dry bulgur wheat
1 cup
hot water
1⁄2
cucumber, chopped
2
stalks celery, chopped
1
tomato, chopped
4
green onions, chopped
1⁄4 cup
fresh chopped mint (or cilantro)
1 cup
fresh chopped parsley
1 clove
garlic, minced or 1/8 teaspoon garlic powder
 
DRESSING
1⁄4 cup
lemon juice (or vinegar or half of each)
2 Tablespoons
vegetable or olive oil
1 teaspoon
pepper
1⁄4 teaspoon
salt

Directions

  1. Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (about 30 minutes). When it's ready, drain any excess water.
  2. Mix the dressing ingredients together. Set aside.
  3. Chop the vegetables and add to the prepared bulgur. 
  4. Add dressing to salad and stir. Refrigerate for 2-3 hours and serve chilled.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Top with plain yogurt.
  • Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
  • Freeze extra lemon juice to use later.
  • Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Photo of Tabouli Bulgur Wheat Salad
Prep time: 45 minutes
Chill time: 3 hours
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 05/23/20

OSU Extension Service
Family & Community Health
Oregon State University
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Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

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