Vegetable Tabouli

Prep: 15 minutes Rest: 30 minutes Chill: 2-3 hours


By Mary McDougall


  • 1 cup uncooked bulgur wheat
  • 2 cups boiling water
  • 3 tomatoes, chopped
  • 1 cucumber, diced
  • 1 green bell pepper, chopped
  • 6 green onions, chopped
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 cup lemon juice
  • freshly ground pepper to taste


Place bulgur in a bowl and pour the boiling water over it. Cover and let rest for 30 minutes. Transfer to a colander to cool and drain.

Meanwhile, prepare the vegetables and place them in a separate large bowl. Combine the drained bulgur and vegetables. Add the lemon juice and pepper to taste. Mix well and chill before serving.

Hint: A 15-ounce can of any kind of cooked beans, drained and rinsed, makes a nice addition to this salad. Try garbanzo, kidney, black or white beans.