“A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine bulgur, boiling water, and salt in a bowl.
  2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
  3. Add lemon juice, garlic, oil, and mint, and mix thoroughly.
  4. Refrigerate 2-3 hours.
  5. Just before serving add the vegetables and mix gently.
  6. Correct seasonings.
  7. Garnish with olives.

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