Let’s eat something vibrant and green that’s easy to make and feels satisfying. Tabbouleh is a verdant salad you can put together with vegetables and herbs that are available all year. It’s simple, fresh, and zingy.



½ Cup fine bulgur (Cracked Wheat)

3 tbsp. olive oil

1 Cup boiling-hot water

2 Cups finely chopped fresh parsley

½ Cup finely chopped fresh mint

2 Medium tomatoes, cut into 1/4-inch pieces

½ Seedless cucumber and cut into 1/4-inch pieces

3 tbsp. lemon juice

¼ tsp. black pepper



  1. Stir together bulgur and 1 tablespoon oil in a bowl.
  2. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
  3. Drain in a sieve, pressing on bulgur to remove any excess moisture.
  4. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until mixed well.

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