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Prep Time
Meal TypeAppetizer

Tabbouleh in Cucumber Cup

These Cucumber Cups from all-organic Back to Earth Catering were a big hit at our Opening Party reception here in Richmond. With delicious, healthy hemp seed.
Photo by Jamie Soja. Recipe printed with permission from Executive Chef Jeremy Baumgartner.


  • 1 cup Bulgur Wheat (cooked)
  • 1/4 cup Cucumber (diced)
  • 1/4 cup Italian Parsley (chopped)
  • 1/8 cup Nutiva Organic Shelled Hempseed
  • 1 Lemon (zest and juice)
  • 2 tbsp Garlic (minced)
  • 1 tsp Sea Salt
  • 1/2 tsp Black Peppercorns (ground)
  • 4 tbsp Olive Oil
  • 2 tbsp Sherry Vinegar
  • 1 English Cucumber (for cups, 1 each)


  1. Mix everything together in a bowl.
  2. For cucumber cups: cut cucumber into 12 x ¾” rounds.
  3. Use a melon baller to scoop out a “cup” with each round. Then using a 1 1/2” round cookie cutter, cut out each cup.
  4. Spoon 1oz of tabbouleh into each cucumber cup and garnish with a ¼ of a cherry tomato and a leaf of parsley.
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