Grape Tomato and Walnut Tabouli Recipe | Side Dish Recipes | PBS Food

Grape Tomato and Walnut Tabouli

Grape Tomato and Walnut Tabbouli

Yield: 6 servings


  • ½ cup dry bulgar
  • ¾ cup water
  • 1 cup sliced grape tomatoes
  • 1 large bunch parsley, minced
  • 1 small bunch mint, minced
  • ½ cup raw walnuts, roughly chopped
  • 2 TBSP extra virgin olive oil
  • juice of one large lemon
  • ½ tsp sea salt


  1. Bring water to a boil on the stove. Once boiling, add bulgar then cover and turn off burner. Let sit for 15 minutes, or until bulgar has absorbed all of the water.
  2. Fluff cooked bulgar with a fork and transfer to a large bowl. Add remaining ingredients and toss together well. Season with salt to taste and serve.
  3. Tabbouli will keep in fridge for up to six days.
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