Recipes and Cooking Classic Tabbouleh Sometimes basic is best so that's what we did with this tabbouleh recipe. Just bulgur, fresh veggies, fresh herbs, oil, and lemon juice. Keep it traditional by serving cold with a crisp bread like lavosh. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Chill Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 5 Yield: about 41/2 cups Jump to Nutrition Facts Ingredients ¾ cup bulgur ¾ cup chopped cucumber ½ cup snipped fresh parsley ¼ cup thinly sliced green onions 1 tablespoon snipped fresh mint 2 tablespoon water 3 tablespoon vegetable oil 3 tablespoon lemon juice ¼ teaspoon salt ¾ cup chopped tomato 4 lettuce leaves Lemon slices and/or mint sprigs (optional) Directions Place bulgur in a colander; rinse with cold water. In a large bowl combine bulgur and the next four ingredients (through mint). For dressing, in a screw-top jar combine water, oil, lemon juice, and salt. Cover and shake well. Drizzle dressing over bulgur mixture; toss to coat. Cover and chill 4 to 24 hours. Stir tomato into bulgur mixture just before serving. Serve in a lettuce-lined bowl and, if desired, with lemon slices. Wheat Berry Tabbouleh: Prepare as directed except omit bulgur. In a large bowl combine 2 2/3 cups cooked wheat berries*, tomato, cucumber, parsley, green onions, and mint. Prepare dressing as directed except omit the 2 Tbsp. water. Serve immediately or chill up to 4 hours. Serve in a lettuce-lined bowl and, if desired, with lemon slices. *Note To cook wheat berries, bring one 14.5-oz. can vegetable or chicken broth and 1/4 cup water to boiling. Add 1 cup wheat berries. Return to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until tender; drain. Cover and chill up to 3 days. Tabbouleh wrap or pita: To fill an 8-inch flour tortilla for a wrap, place several lettuce leaves in the center of the tortilla. Using a slotted spoon, top lettuce with 1/2 cup of the tabbouleh mixture. Fold bottom of tortilla half way over the tabbouleh. Fold over sides and secure with a toothpick, forming a pocket. Or line pita bread halves with lettuce leaves. Place 1/2 cup of the tabbouleh mixture into the pocket of each bread half.Per serving: 240 cal., 8 g total fat (1 g sat. fat, 0 g trans fat), 0 mg chol., 323 mg sodium, 37 g carb., 3 g fiber, 7 g pro.Exchanges: 2 Starch, .5 Vegetable, 1.5 Fat Rate it Print Nutrition Facts (per serving) 161 Calories 9g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 161 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 128mg 6% Total Carbohydrate 20g 7% Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.