This is an excellent recipe for tabouli that executive chef Terry Conlan at Lake Austin Spa Resort shared with me for my half hour show. It's a great way to use some of those fresh spring herbs, such as parsley and chives, right out of the garden. Toss in a few shrimp, black olives and Feta cheese and you have a complete meal!


Boil 1 1/2 to 2 cups of water and 1 teaspoon of salt. Remove from heat and add 1 cup cracked bulgur wheat. Cover and let stand 15-20 minutes. Add lemon juice and olive oil. Refrigerate for two to three hours to allow wheat to absorb the liquid and oil.

Remove from the refrigerator and mix in garlic, chives, red onion, tomatoes, mint, parsley, and fresh black pepper to taste.

Garnish with black olives, chives and Feta cheese.

Yields 6 cups 27 calories, 1.3 grams fat per 1/4 cup


Recipe provided by Terry Conlan, Lake Austin Spa.

Time to prepare: 35 minutes.

Serves 6.


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