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8 votes | 41926 views

This is a quick and fresh dish that is good all year round. I love to serve it with pita chips.

Prep time:
Servings: 8 cups 12-16
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Ingredients

Cost per serving $1.85 view details
  • 2 cups cracked wheat (bulghur)
  • 2 cups very hot water
  • 1 cucumber, chopped
  • 3 small tomatoes, chopped
  • 1 bunch green onions, (8) sliced
  • 1/2 cup fresh chopped mint
  • 2 cups fresh chopped cilantro or parsley. ( I prefer cilantro)
  • 2 cloves garlic, minced
  • *I like to use a food processor to chop up all of the fresh ingredients, it is a lot quicker then chopping by hand.**
  • Dressing:
  • 1/2 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt, or to taste

Directions

  1. *Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.
  2. * Drain any excess water, if necessary, and squeeze dry.
  3. * Combine the salad ingredients, including wheat, in a medium bowl.
  4. * Mix the dressing ingredients together and stir into the salad mixture.
  5. *Serve chilled or at room temperature.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 8 servings
Calories 200  
Calories from Fat 181 91%
Total Fat 20.43g 26%
Saturated Fat 2.82g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 300mg 13%
Potassium 211mg 6%
Total Carbs 4.95g 1%
Dietary Fiber 1.3g 4%
Sugars 2.04g 1%
Protein 0.97g 2%

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Reviews

  • Donna Mitchell Carroll
    July 19, 2010
    I have not tried this one yet, but it looks great. I have had Tabouli in the past and am looking forward to having it soon.
    • edward gomez
      September 8, 2010
      very refreshing with a limeade
      I've cooked/tasted this recipe!
      • Val Riley
        April 26, 2012
        I absolutely loved this and will make it again and again, unfortunately non of the family did, although my son said he would try it again if I didn't put so much garlic in. It kept really well in the fridge and went well with everything. The one thing I would say is the flavour develops the longer you have it so is probably best made the night before.

        The only amendment I made was to put sesame oil in rather than olive oil it was accidental but I'd use it again when I make it as I wouldn't want to change a thing I just love this
        I've cooked/tasted this recipe!
        This is a variation

        Comments

        • ShaleeDP
          May 22, 2013
          This would be a nice one to try. I have no idea how it would taste like but find it interesting.
          • Tien Douglas
            July 14, 2010
            I have always wanted to know how to make this dish. Thank you for sharing. -Tien

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