Bulgur Tabbouleh Salad - Kraft Recipes Top

Bulgur Tabbouleh Salad

Prep Time
Total Time

Makes 5 servings, about 3/4 cup each.

If you've never tried tender bulgur in a cold salad, you're in for a treat. Feta, mint, onions and Greek vinaigrette give this hearty dish awesome flavor.

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What You Need

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Make It

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  • Place bulgur in medium bowl. Add boiling water; stir. Cover.
  • Refrigerate at least 30 min.
  • Fluff bulgur with fork. Add remaining ingredients; mix lightly.

Special Equipment Needed

Storage Know-How

Cover and store any leftover salad in the refrigerator for up to 4 days.


Substitute quinoa for the bulgur. To prepare, rinse 1 cup quinoa; drain. Heat large nonstick skillet on medium-high heat. Add quinoa; cook and stir until quinoa is dried and golden brown. Remove from heat; place in medium bowl. Bring 1-1/2 qt. (6 cups) salted water to boil in medium saucepan. Add quinoa; stir. Simmer 10 to 12 min. or until tender; drain well. Let stand 10 min. (You will have about 3 cups of cooked quinoa.) Place in medium bowl; fluff with fork. Add remaining ingredients; mix lightly.

Serving Suggestion

Serve with grilled chicken breasts.


  • Makes 5 servings, about 3/4 cup each.

Nutritional Information

Serving Size Makes 5 servings, about 3/4 cup each.
Calories 220
Total fat 10g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 540mg
Carbohydrate 26g
Dietary fiber 6g
Sugars 2g
Protein 8g
% Daily Value
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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