Plum Tabbouleh - 3 Guiding Stars
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Traditional tabbouleh uses tomatoes instead of plums, and while we love that combination, swapping in sweet and tart plums is a brilliant idea. When they’re in season, their perfectly sweet flesh is a wonderful match for the mint and lemon used to flavor tabbouleh. Make a double batch and send it off for lunches all week long–your family will love the delicious variety.


  • 1 cup fine bulgur
  • Boiling water
  • 6 scallions, trimmed of root and tougher green ends, finely sliced
  • 6 ripe plums, halved, pitted and coarsely chopped
  • 1 fresno chile (or other hot red chile), seeded and finely chopped
  • 8 mint sprigs, coarsely chopped
  • 8 Italian parsley sprigs, coarsely chopped
  • Juice of 1 lemon
  • 2 Tbsp. olive oil, plus more for drizzling
  • ⅛ tsp. Kosher salt
  • Freshly ground black pepper


  1. Place bulgur in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
  2. To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
  3. Fluff bulgur up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine.
Nutritional analysis per serving: Calories 240; Total Fat 7.5g (10% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 85mg (4% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 7g (25% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 10% DV; Vitamin K 80% DV; Manganese 50% DV; Vitamin C 40% DV.
Recipe by Guiding Stars at
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