Garden Tabbouleh Salad

Garden Tabbouleh Salad


1½ cups quick cooking bulgur
1½ cups boiling water
1½ cups grape tomatoes, quartered
1 cup chopped baby cucumber
1 cup chopped fresh parsley
½ cup sliced green onion
¼ cup chopped fresh mint
1½ teaspoons garlic pepper
⅓ cup fresh lemon juice
⅓ cup Dierbergs extra virgin olive oil


In large bowl, stir together bulgur and boiling water; let stand until softened and fluffy, about 1 hour.

Drain off any excess liquid from bulgur. Stir in tomatoes, cucumber, parsley, green onion, mint, and garlic pepper.

In 1-cup glass measure, whisk together lemon juice and olive oil. Drizzle over salad; toss until well mixed.

Cover and chill overnight to develop flavors.

Serve chilled or at room temperature.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 147
Cholesterol: 0 mg
Fat: 8 g
Sodium: 11 mg
Carbohydrates: 19 g
Protein: 3 g
Fiber: 3 g Saturated Fat: 1 g