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Early Garden Tabbouleh

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Early Garden Tabbouleh Recipe

By Tammy Algood Published: June 1, 2016

  • Yield: 8-10 Servings



  1. In a small saucepan over high heat, bring the stock to a boil. Remove from the heat and add the bulgur. Stir, cover and let stand 30 minutes or until the liquid is absorbed.
  2. Meanwhile, in a serving bowl, combine the tomatoes, cucumbers, onions, parsley, mint, salt, dill and celery salt. Add the bulgur and pine nuts and stir well. Drizzle with the lemon juice and oil, stirring well. Cover and refrigerate at least 4 hours before serving.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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