Tabbouleh Salad with Bucherondin

Yield: 6-8



  • 4oz French Bucherondin, cut in ¼-inch pieces
  • 1 cup bulgur
  • 1 cup boiling water
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1 pint grape tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 cup sliced scallions (approx 1 bunch)
  • 1 1/3 cup minced parsley (approx 1 bunch)
  • 1/3 cup minced mint (optional)
  • coarse salt and freshly ground black pepper, to taste



  1. Place the bulgur in a large mixing bowl and pour the boiling water over the bulgur. Let sit for 20 minutes. Drain any remaining liquid and return the bulgur to the bowl.
  2. Toss with the lemon juice and olive oil. Season to taste.
  3. Add the remaining ingredients and toss. Cover and refrigerate the salad for at least 20 minutes before serving. Adjust seasoning as necessary.
NOTE: Can be made up to 6 hours ahead