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Parsley Tabbouleh

“This dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants,” notes Marion Cosgrove of Fergus Falls, Minnesota. “It’s best after it’s chilled overnight.” —Marion Cosgrove, Kearney, Nebraska
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1-1/4 cups bulgur
  • 1-1/2 cups boiling water
  • 1 cup chopped peeled cucumber
  • 2 medium tomatoes, finely chopped
  • 3/4 cup minced fresh Italian parsley
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons minced fresh mint
  • DRESSING:
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon celery salt

Directions

  • Place bulgur in a bowl; stir in boiling water. Let stand, covered, 25-30 minutes or until most of the water is absorbed.
  • In a large bowl, combine cucumber, tomatoes and fresh herbs. In a small bowl, mix dressing ingredients. Pour over salad and toss to coat. Stir in bulgur; refrigerate, covered at least 4 hours before serving.

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