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Parve
Easy
30 Minutes
Diets 
1/2 cup fine bulgur wheat
3 medium-size ripe, juicy tomatoes, chopped to small cubes
2/3 cup fine chopped parsley (see note)
1 medium-size onion, coarsely chopped (can also use a red onion)
juice from 1 lemon or lime (or 3 tablespoons Gefen Lemon Juice)
2 tablespoons Gefen Olive Oil
chopped mint leaves from 2 to 3 stems – do not mince, to prevent bitterness (see note)
1 ripe pomegranate seeded (approximately 3/4 cup)
Mix all the ingredients well, and place in the refrigerator for a couple of hours to allow the bulgur wheat to absorb the juices and flavors. Take out of the fridge, re-mix, and taste. Adjust salt, lemon etc. to taste.
Serve cool and enjoy.
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hi looks great you dont need to cook the bulgar? just checking
Correct. Orly says ‘The process of making Bulgur before sold to the consumer, is using cracked wheat that has been parboiled, lightly boiled, to save on cooking time. Therefore, no need to precook for Tabule salad.’
I have been asked this question numerous times. Jut to explain, Bulgur is simply cracked wheat that has been partially boiled to save on cooking time. Therefore no need to cook before using for Tabule.
looks soo yummy! Can’t wait to try! Any idea what gluten-free grain I can use instead of the bulgur? Thanks!
You can use quinoa or buckwheat instead! Enjoy 🙂
I never tried it with anything else. How about brown slightly baked rice.