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Inspired Tabbouleh



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1 cup bulgur
1 medium sweet yellow onion, finely chopped
6 green onions, finely chopped
1 cup chopped fresh parsley
1/2 cup finely chopped fresh mint
1/4 cup olive oil
1/4 cup fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
2 medium tomatoes, seeded and chopped
1 small cucumber, peeled, seeded and chopped
1/2 cup chopped toasted Georgia pecans


  1. 1
    Place bulgur in a medium bowl. Cover with cold water and let it stand until softened, about 2 hours. Line a strainer with a double layer of cheesecloth, and pour in the bulgur. Twist the cloth and squeeze until all the moisture has been extracted. This can be done a day or night ahead.
  2. 2
    Transfer bulgur to a large bowl. Fold in onions, parsley, mint, olive oil and lemon juice. Season with salt and pepper to taste. Fold in tomatoes and cucumber. Sprinkle toasted pecans over the top.
  3. 3
    Serve at once, or slightly chilled.

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preparation methods
cuisines European, Greek
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