Loaded Tabouli Salad



Yield 10 Servings


1/2 cup bulgar wheat

1 cup boiling water

1 small zucchini diced

1/2 english cucumber diced

1/2 orange bell pepper diced

3/4 pint grape tomatoes quartered (about 2 cups)

5-6 green onions sliced thin

2 cups loosely packed chopped flat leaf parsley (about one bunch)

1/4 cup olive oil

1/4 cup lemon juice

1t garlic powder

2t salt

1t pepper


Place dry bulgar wheat in a large bowl and cover with the boiling water, cover and let stand for 30-45 minutes until the wheat has soaked up the liquid and become soft. I usually put it in the fridge so that it will cool down as well. I don't want to put my fresh veggies in anything hot or they will get mushy. Chop your veggies and add them to the bulgar wheat with the olive oil, lemon juice, garlic powder salt and pepper. Mix well and refrigerate for a couple of hours so that the flavors all come together.

Courses Salad

Recipe by Marie Cooks at