Lisa Farmer: Tabouleh Salad


File photo

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Tabouleh Salad


  • 2 cups bulgur
  • 2 cups boiling water
  • 1 cucumber, chopped
  • 1 small tomato, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup fresh mint, chopped
  • 2 cups chopped fresh parsley
  • Sprinkle granulated garlic


  • 1/2 cup fresh lemon juice
  • 1 tablespoon olive oil
  • Black pepper & salt to taste

1. Pour hot water over bulgur and let stand until water is absorbed, about 30 minutes.
2. Combine the rest of the ingredients in a large bowl and mix well. Serve immediately or chill for future use, up to 3 days.

Serves 8 (serving size 1 cup)


Material funded by Menorah Legacy Foundation and USDA SNAP.  USDA is an equal opportunity provider.  SNAP provides food assistance to people with low income.  For information, call local SNAP office.

2020 Elections

Check More Election Results



More News