Vegetable Tabbouleh

Tabbouleh is a salad made from cracked wheat or bulgur, vegetables, and a light dressing. Itʼs an excellent light main dish for summer entertaining.

Serves: 8Hands-on: 10 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 8


  • 3 cups low-sodium vegetable stock
  • 1 1⁄2 cups bulgur, rinsed
  • 2 large tomatoes, chopped
  • 2 cups grape tomato halves
  • 1 medium zucchini, chopped
  • 1 medium yellow summer squash, chopped
  • 1 large cucumber, peeled and chopped
  • 1 large red sweet onion, peeled and chopped
  • 1⁄4 cup chopped fresh basil leaves
  • 1⁄2 cup chopped fresh mint leaves
  • 1⁄4 cup olive oil
  • 1⁄4 cup orange juice
  • 1⁄4 cup lemon juice
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper


  • Bring the stock to a boil. Place bulgur in a large bowl, then pour stock over bulgur. Cover bowl with plate and let stand for 30 minutes. Drain well.
  • Toss in tomatoes, grape tomatoes, zucchini, squash, cucumber, onion, and basil and mix well.
  • In food processor, combine remaining ingredients; process until smooth. Pour over bulgur mixture and toss to coat. Cover and chill for 2 hours before serving.