Bulgur: Greek Tabbouleh

Bulgur: Greek Tabbouleh RecipePhoto: 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
Carbohydrates per serving:40g
Fiber per serving:10g
Cholesterol per serving:7mg
Iron per serving:2mg
Sodium per serving:346mg
Calcium per serving:77mg