Fresh Cherry Tomato Tabbouleh Fresh Cherry Tomato Tabbouleh

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Geary House

  • Total time 35 minutes
  • Portion size 8 servings



In saucepan, bring bulgur and 2¼ cups water to boil over medium-high heat. Reduce heat to medium-low; cover and simmer until bulgur is tender and water is absorbed, about 12 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff with fork. Spread evenly on baking sheet; let cool completely.

Meanwhile, in large bowl, combine parsley, mint, tomatoes and cucumber. In small bowl, stir together shallots, lemon juice, oil, salt and pepper; add to herb mixture, tossing to coat. Add bulgur; stir to combine.

Test Kitchen Tip: Delicate curly parsley adds a pleasing visual presence to tabbouleh with its inviting shape and clean neutral flavour.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 185 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 166
  • Total fat 8 g
  • Potassium 307 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g


  • Iron 11
  • Folate 12
  • Calcium 3
  • Vitamin A 9
  • Vitamin C 31
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Lunch & Dinner

Fresh Cherry Tomato Tabbouleh