Confetti Tabouli

Glistening with tiny red, gold and purple jewel-like vegetables, this hearty bulgur salad will brighten any buffet. (Parsley bunches vary in size; you'll need about one pound of parsley for this recipe.)

Confetti Tabouli
Servings: 12 Prep 15 mins Cook 30 mins Start to Finish 45 mins


  • 4 cups water
  • 2 cups coarse bulgur
  • 1 teaspoon Kosher salt
  • 1 tablespoon sherry wine vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon lemon zest
  • 5 cups finely chopped Italian flat-leaf parsley leaves
  • 1 large red pepper, finely diced
  • 1 large orange pepper, finely diced
  • 1/2 medium red onion, finely diced
  • 1 pint cherry tomatoes (red or yellow), cut into quarters
  • 1 ripe avocado, diced

Make It

1. In a large saucepan, bring 4 cups water to boil on high heat. Add salt and bulgur, stirring once. Cover, turn off heat and allow to sit for 30 minutes until bulgur is tender. Drain bulgur in a colander, then transfer to a large bowl and let cool. In a small bowl whisk together sherry wine vinegar, lemon and lime juices, olive oil and lemon zest. Pour over bulgur. Add parsley, red and orange pepper and cherry tomatoes. Toss until all ingredients are well incorporated. Garnish with avocado just before serving.