Turkey Tabbouleh

Total Time
45 min
15 min


uncooked bulgur

1 cup(s)


1½ cup(s), boiling

cooked turkey breast without skin

¾ pound(s), diced

English cucumber(s)

1 medium, cut into 1/2-inch dice

grape tomatoes

2 cup(s), (1 pint), halved

uncooked scallion(s)

1 cup(s), thinly sliced (about 1 bunch)

fresh parsley

1 cup(s), flat-leaf chopped (about 1 bunch)

fresh mint leaves

½ cup(s), chopped

fresh lemon juice


extra virgin olive oil

1 Tbsp

table salt

1 tsp

black pepper

¼ tsp


  1. Put bulgur in medium bowl and pour boiling water over. Cover bowl with piece of plastic wrap; let bulgur stand until liquid is absorbed and bulgur is tender, about 15 minutes. Transfer bulgur to sieve and set over same bowl; with back of wooden spoon, press out excess water and discard.
  2. Transfer bulgur to serving bowl. Add turkey, cucumber, tomatoes, scallions, parsley, and mint; toss until mixed.
  3. To make dressing, combine lemon juice, oil, salt, and pepper in small jar with tight fitting lid; shake until blended well. Drizzle dressing over bulgur mixture and toss until coated evenly.
  4. Per serving: about 1 2/3 cups

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