Wayne Gisslen

Tabbouleh

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12 oz

Method

  1. Place the bulgur wheat in a bowl. Pour over it about twice its volume of boiling water.
  2. Cover and let stand until completely cool. The bulgur should have absorbed most or all of the water and should be tender enough to eat. If any liquid remains, drain it and squeeze out the grain gently. Fluff with a fork.
  3. Peel the cucumbers and quarter them lengthwi

Per serving: Calories, 170; Protein, 4 g; Fat, 7 g (36% cal.); Cholesterol, 0 mg; Carbohydrates, 24 g; Fiber, 6 g; Sodium, 240 mg.