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The fresh vegetables in this tabooli will have you coming back for seconds.


  • 1 -1/2 cup Hodgson Mill Bulgur Wheat, dry
  • 1- 1/2 cup water, boiling
  • 1 bunch green onion, chopped
  • 1 green pepper, chopped
  • 1 cucumber, seeded, chopped
  • 3 tomatoes, peeled, seeded and chopped
  • 1 bunch parsley, chopped


Cover Bulgur Wheat with hot water.  Soak at least 2 hours.  This can be done in the refrigerator.  Drain excess water and squeeze reconstituted Bulgur.  Chop all vegetables very fine.  Mix vegetables with reconstituted Bulgur wheat.



½ cup vegetable or olive oil; ½ cup lemon juice; 1 tsp. salt.  Pour over wheat/vegetable mixture and refrigerate.  Let stand for 2 hours before serving.  This dish keeps very well in the refrigerator.

6-8 servings Print this Recipe

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1100 Stevens Avenue, Effingham Illinois 62401