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16) Mediterranean Tabbouleh in Phyllo Cups

Fill the cups once you get to the party. I learned that the hard way after one very soggy batch in August. The tabbouleh keeps beautifully in its own container, and the phyllo shells travel fine in their original packaging until you need them.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 15 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked bulgur cooled
  • 1 cup finely chopped parsley
  • ½ cup diced cucumber
  • ½ cup diced tomatoes seeds removed
  • 2 tablespoons minced red onion
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 15 store-bought mini phyllo cups

Method
 

  1. Stir bulgur, parsley, cucumber, tomatoes, and red onion in a large bowl.
  2. Pour in olive oil and lemon juice. Add salt and mix well.
  3. Chill for 30 minutes if you have time, but it's fine if you don't.
  4. Spoon about 1 tablespoon of tabbouleh into each phyllo cup right before serving.