This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required.

Original recipe makes 10 – 12 servings


1 1/2 cups bulgur
3 cups boiling water
2 pounds tomatoes, diced
1 cup chopped fresh parsley
3 green onions, minced
1/4 cup minced fresh mint leaves
3 tablespoons olive oil
1/4 cup fresh lemon juice
salt to taste
ground black pepper to taste

  • PREP

    20 mins


    1 hr 50 mins


  1. Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
  2. Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.


Calories: 118 kcal
Carbohydrates: 18.9 g
Cholesterol: 0 mg
Fat: 4.2 g
Fiber: 4.8 g
Protein: 3.3 g
Sodium: 11 mg