Bulgur: Greek Tabbouleh

Bulgur: Greek Tabbouleh Photo: Jim Franco


  • 3 cups boiling water
  • 2 cups uncooked bulgur
  • 1 1/2 cups diced plum tomato
  • 1 cup chopped fresh spinach
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced black olives
  • 1/4 cup minced red onion
  • 1/4 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1. Combine 3 cups boiling water and bulgur in a medium bowl; let stand 30 minutes or until water is absorbed. Fluff with fork. Combine bulgur, tomato, and next 4 ingredients (through onion) in a bowl; set aside.

2. Combine 1/4 cup water and remaining ingredients, stirring well with a whisk. Pour dressing over bulgur mixture, tossing gently to coat.

    Prep: 8 minutes; Cook: 35 minutes.
  • Yield: 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 245
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrate per serving: 40g
Fiber per serving: 10g
Cholesterol per serving: 7mg
Iron per serving: 2mg
Sodium per serving: 346mg
Calcium per serving: 77mg

This Recipe Is