Tabbouleh Salad with Sun-Dried Tomatoes

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Recipe Information

# of Servings: 4
Recipe Created By: Linda Marienhoff Coss


1/3 cup sun-dried tomato halves (not oil packed)
1 14.5 oz can fat-free reduced-sodium chicken broth (1 3/4 cups)
1 cup bulgur (cracked wheat), uncooked
1/4 cup firmly packed parsley leaves
1 med clove garlic
3 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil
lemon slices or fresh parsley sprigs for garnish (optional)


Cut each sun-dried tomato half into 4 pieces. Place broth, bulgur, and sun-dried tomatoes in a 3-quart pot; stir. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 minutes or until bulgur is tender and liquid is absorbed.

While bulgur cooks, prepare rest of ingredients. Chop green onions, including the green tops. Mince parsley. Set prepared onions and parsley aside. Peel garlic and press through garlic press. To make dressing place pressed garlic, lemon juice, and oil in a small mixing bowl; mix well.

Place cooked bulgur mixture, chopped onions, minced parsley, and dressing in a large serving bowl; mix well. If desired, garnish with lemon slices or parsley sprigs. Either serve immediately or refrigerate and serve chilled.


Reprinted with permission from “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at and


Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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