Radish Tabbouleh

Radish Tabbouleh

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Maryann Rusinyak


Love simple, recipes,that taste like a million.


★★★★★ 1 vote

15 Min
1 Hr
No-Cook or Other


  • 1 c
    medium grain bulgar wheat
  • 1 3/4 c
    boiling water
  • 2 Tbsp
    fresh lemon juice
  • 1/2 c
    olive oil, extra virgin
  • 1 bunch
    radishes, about 10, trimmed and sliced very thin
  • 1 c
    minced flat leaf parsely
  • 2
    green onions, including greens/ sliced thin
  • 1
    romaine lettuce heart/separated
  • pinch
    kosher salt and fresh ground pepper

How to Make Radish Tabbouleh


  1. Combine bulgar wheat and boiling water in a medium bowl, Stir well and let stand until bulgar is tender, about 45 minutes. Drain well in wire sieve, press hard to remove any excess water.
  2. Whisk together Lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, gradually whisk in oil, Add bulgur, radishes, parsley, and green onions mix well. Cover and chill in the fridge for at least an hour prior to serving
  3. Season tabbouleh with salt and pepper, always seems to need some more after letting it chill. (I've added more S&P in the dressing and it's been to much) Line serving platter with the Romaine leaves, and heap the tabbouleh on top. I prefer it chilled, but can be left at room temp. Use Romaine to scoop up tabbouleh, (Can also shred, will add a few more servings)

Printable Recipe Card

About Radish Tabbouleh

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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