Spicy tabbouleh salad

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10 min


8 cups

* PLUS Standing Time: 30 minutes
Spicy tabbouleh salad

Roberto Caruso


  • 2 cups coarse bulgur
  • 3 1/2 cups boiling water
  • 4 to 6 tbsp olive oil
  • 1/2 cup freshly squeezed lemon juice , about 2 lemons
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 4 to 6 tomatoes , seeded and chopped
  • 10 green onions , thinly sliced
  • 1/4 cup finely chopped parsley
  • 1/3 to 1/2 cup chopped fresh mint


  • Place bulgur in a heat-proof bowl. Pour boiling water overtop. Let stand at room temperature, uncovered, without stirring, until water is absorbed and bulgur is tender, about 30 to 45 minutes.
  • Meanwhile, in a large bowl, whisk 4 tablespoons olive oil with lemon juice, salt and pepper. When bulgur is tender, stir into dressing along with remaining ingredients.
  • Taste and add 1 to 2 tablespoons olive oil or more mint, if you like. Salad will keep well, covered and refrigerated, for up to 1 day.

Nutrition (per serving)

  • Calories
  • 179,
  • Protein
  • 4.6 g,
  • Carbohydrates
  • 27.2 g,
  • Fat
  • 7.3 g,

This refreshing Middle Eastern salad with lemon and fresh mint comes from Mary Jo Hind of Dundas, Ont., who makes it in the morning to give flavors a chance to blend.

Bulgur tip

Bulgur, which is sold in most supermarkets, is made from wheat berries which are steamed, then dried and cracked into different sizes. Coarse bulgur is best for salads. Do not confuse bulgur with cracked wheat, made from the dried wheat berry, which is cracked without steaming and is used for porridge and yeast breads.