Recipe: Tabbouleh

May 23, 2011

Servings: 2


  • ½ cup bulgur wheat
  • ¼ cup cucumber, finely diced
  • ½ red bell pepper, finely diced
  • 2 Tbsp. fresh cilantro, finely chopped
  • 2 Tbsp. fresh mint, finely chopped
  • juice of 1 lemon
  • 1 Tbsp. olive oil
  • 2 scallions, finely scopped
  • 14 oz. can red kidney beans, drained
  • freshly ground black pepper


Place bulgur in a microwaveable dish and pour in boiling water to cover. Microwave for 2 minutes on full power, let stand 10 minutes, drain and let cool. Add remaining ingredients to room-temperature bulgur. Mix well and season with pepper to taste.

*Nutrient analysis not available. High protein, low potassium, low phosphate.

Categories: Recipes