Green Tabbouleh

This version of the traditional Mediterranean salad is made with green bell pepper instead of tomato.

Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄2 cups bulgur
  • 3 cups boiling water
  • 5 Tbsp. lemon juice, divided
  • 1⁄4 cup olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄4 cup chopped parsley
  • 2 Tbsp. chopped fresh mint
  • 1 medium green bell pepper, seeded and chopped
  • 1 large cucumber, peeled and diced
  • 1⁄2 cup chopped scallions


  • Place bulgur in a medium bowl and cover with boiling water; add 2 tablespoons lemon juice. Cover and let stand for 30 minutes.
  • Meanwhile, in small bowl, combine the remaining 3 tablespoons lemon juice, olive oil, mustard seeds, salt, and black pepper and mix well.
  • Drain bulgur, if necessary. Toss in parsley and mint. Add bell pepper, cucumber, and green scallions. Drizzle dressing over salad and toss. Serve immediately or cover and chill for a few hours before serving.