Willow Park Wines and Spirits

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Community Blog

Erin Rosar
November 1, 2014 | Tasty Recipes | Erin Rosar



This is a prefect dish for any grilled meats, with Kebabs being the most obvious choice. Left overs are delicious in a tortilla wrap with greens, mayo and chicken, meat or fish. Traditional tabouli has more parsley than bulgur so add a second bunch of parsley if you prefer.



  • 1 cup Bulgur
  • 1/2 c to 3/5 c of hot water
  • 2 to 3 TB of lemon juice
  • 1 bunch of parsley, finely minced
  • 4 to 5 tomatoes, cut in small dice
  • 1 English cucumber , cut in small dice
  • 3 or 4 green onions
  • 1/2 cup of crumbled feta
  • Olives to taste
  • Salt, pepper, cumin, ground red pepper




  1. Place 1 cup of bulgur in a shallow bowl and sprinkle 1/2 cup to 3/4 cup of hot water over the bulgur.
  2. Toss then cover until all the water is absorbed and the bulgur cools. If still too chewy after 20 mins, add more water.
  3. Squeeze the juice of a large Lemon over the bulgur and sprinkle with a tsp of cumin and a tsp of red chile pepper.
  4. Add cucumber, tomato, parsley, feta, green onion and sprinkle with olives.
  5. Taste and adjust flavours with salt, pepper, lemon juice and a splash of olive oil.


Can be stored in a refrigerator up to 4 days.​


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