Fluffy (raw) soaked bulgur wheat tossed with parsley, tomatoes, and cucumbers


4 servings


1 cup bulgur wheat*
1 cup boiling water**
1 Roma or other medium tomato, diced
1 green pepper, diced (optional)
1 small cucumber, peeled and diced***
1/4 to 1/2 cup chopped fresh parsley
2 teaspoons lemon juice
salt (to taste)
1/2 cup crumbled Feta cheese
Garlic salt or granulated garlic, to taste (optional)


1. Combine wheat and water. Cover and let rest for at least 30 minutes. Drain any excess water (if there is any).

2. Stir in remaining ingredients and refrigerate until ready to serve.

Bulgur wheat looks similar to wheat berries before being soaked
Before being soaked, bulgur wheat looks very similar to regular wheat berries

after soaking, the wheat is light and fluffy
After being soaked, the bulgur wheat is light and fluffy

Tabbouleh with freshly-crumbled Feta cheese -- delicious!!

Additional Notes: 

This recipe was passed to me from my friend Lise P. :) I've altered it slightly through the years, and it remains one of my favorite salads for a quick lunch! 

*I have used regular bulgur wheat, as well as "coarse cracked" bulgur wheat, and both worked well. Bulgur wheat can be found in the bulk section of grocery stores, or at a bulk foods store or health food store, and is relatively inexpensive to purchase. :)

**You can use room-temperature water and soak the wheat overnight in the fridge rather than using boiling water if you wish.

***Or use about half of a long English cucumber.


Preparation Time: 

15 minutes

Cooking Time: 

No cooking required; soaking time: 30+ minutes

Tammy's Review: 

I enjoy this salad in the summer, made with fresh garden produce.

Tabbouleh (also spelled tabouli or tabouleh) is easy to make and I like to sneak it for a snack when it's in the fridge ;). I also like how healthful and nutritious it is... that way I don't feel badly when I eat a heaping bowlful ;)

I really love the tangy salty flavor that Feta cheese adds. What a delicious blend of flavors!! My rating: 10/10.



Please see my review at the end of the recipe. Thanks! ~ Tammy


A friend shared a similar recipe not too long ago. My first attempt didn't turn out as well as I'd hoped so I had her send me her actual recipe which I just made and I love it!!! The only thing I do differently is add cucumbers. Her recipe:

> 1 1/4 cups uncooked bulgur
> 2 cups boiling water
> 1/4 cup pesto in a jar
> 3 TBS lemon juice (I never use this much. Add lemon juice to your particular taste)
> 2 c cherry tomatoes, halved
> 3/4 c crumbled feta cheese (I usually add more.)
> 1/3 c sliced green onions (If you forget these its no big deal)
> 2 TBS fresh or dry parsley
> 1/4 tsp black pepper
> 1 can chickpeas, rinsed and drained
> Combine bulgur and boiling water in a large bowl. Cover and let stand 30 min. (This can be done the day before to make dinner go quicker)
> After bulgur has cooked. Drain.
> Add everything in a bowl and stir.
> Supposed to give 6 servings.


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