Average: 0 (0 votes)
Active time
30 minutes + 1 hour
6 Servings

1 ½ cups water

1 cup coarse bulgur

½ teaspoon salt, plus salt to taste

Juice of 1 lemon or lime (about ¼ cup)

2 to 3 cloves garlic, minced

¼ cup extra-virgin olive oil

1 cucumber, peeled, seeded and minced

1 cup minced fresh flat-leaf parsley

Freshly ground black pepper to taste

¼ cup crumbled feta cheese (optional)

  1. Bring the water to a boil in a medium saucepan, stir in the bulgur and salt. Remove from the heat, cover, and let stand for 30 minutes or until all the water is absorbed.
  2. Add the lemon juice, garlic, and olive oil and stir gently to mix. Transfer the bulgur to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours.  To serve, add the cucumber and parsley and season with salt and pepper to taste. 

An Oldways Recipe


Calories: 184
Fat: 10g
Sodium 266mg
Carbohydrate: 20g
Protein: 4g

Yield: 6 Servings

How'd it Taste?

Bette Jane Geraghty
sounds good. Add cumin. I was unable to print recipe it came up a blank paper..
Bette Jane Geraghty
Thank you. I was able to print it. Garbanzo beans look like a very good addition..I have never used garlic when I made Tabouleh but it looks interesting so I will do that. Olives also.. I really enjoy your emails. your booklets are excellent. i am so glad you are doing your best to educate people to eat right and respect food.

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