Tabbouleh by Um-Ums Defined


by And D


  • 1C bulghur wheat
  • 1 1/2C boiling water
  • 1/4C freshly squeezed lemon juice (2 lemons)
  • 1/4C olive oil
  • 3 1/2 tsp kosher salt
  • 1C minced green onion
  • 1C chopped fresh mint
  • 1C chopped flat-leaf parsley
  • 1 hothouse cucumber, peeled, seeded and diced
  • 2C cherry tomatoes, halved
  • 1tsp black pepper


  • In a bowl, combine bulgur with the boiling water. Add in lemon juice, olive oil, and a 1 1/2tsp salt.
  • Stir and let sit at room temperature for 1 hour.
  • Once all the liquid has absorbed (about 1 hour), add in scallions, mint, parsley, cucumber, tomatoes, a pinch of salt, and the black pepper.
  • Taste and add additional salt and pepper if needed.
  • Enjoy!
  • (This tastes best after resting in the fridge for a few hours)