PARSLEY TABBOULEH

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Parsley Tabbouleh image

"This dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants," notes Marion Cosgrove of Fergus Falls, Minnesota. "It's best after it's chilled overnight." -Marion Cosgrove, Kearney, Nebraska

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

1-1/4 cups bulgur
1-1/2 cups boiling water
1 cup chopped peeled cucumber
2 medium tomatoes, finely chopped
3/4 cup minced fresh Italian parsley
1/2 cup thinly sliced green onions
3 tablespoons minced fresh mint
DRESSING:
1/3 cup lemon juice
2 tablespoons olive oil
1-1/4 teaspoons salt
1/2 teaspoon dill weed
1/4 teaspoon celery salt

Steps:

  • Place bulgur in a bowl; stir in boiling water. Let stand, covered, 25-30 minutes or until most of the water is absorbed. , In a large bowl, combine cucumber, tomatoes and fresh herbs. In a small bowl, mix dressing ingredients. Pour over salad and toss to coat. Stir in bulgur; refrigerate, covered at least 4 hours before serving.

Nutrition Facts :

*** Explore more Parsley Tabbouleh Recipes »

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