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Fruited Tabbouleh

Fruited Tabbouleh


  • 1 1/2 cups water
  • 1 cup bulgur
  • 1 1/2 cup sliced stone fruit, such as peaches, plums and apricots or cantaloupe
  • 1/2 cup chopped tomato
  • 1/4 cup lemon juice
  • 1/2 cup thinly sliced fresh basil
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


Bring water to boil small saucepan over high heat. Pour bulgur into medium bowl and add boiling water; let stand until absorbed, about 15 minutes. Stir in apricots, nectarines, plums, )or cantaloupe, if using) tomato, basil, lemon juice, oil, salt, and pepper; mix well. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Wonderful side dish with grilled pork, fish, chicken or tofu.

Tested and Approved by Boston Organics (Chris McIntosh)

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