Recipe: Tabouli

The classic bulgur salad with garlic, parsley, lemon, mint, etc. You can prepare steps 1 and 2 as much as a day in advance. The flavors get deeper as it sits around. A food processor (even a mini!) does a perfect job of mincing scallions, parsley, and mint into a fine feathery state, which makes the salad much prettier and easier to eat.

(6 to 8 servings); 30 to 40 minutes to prepare.

1 cup dry bulgur wheat
1/2 cup boiling water
1 to 1 1/2 teaspoon of salt
1/4 cup fresh lemon juice
Juice of 1 lime (KJ’s addition)
1/4 cup of olive oil
2-6 medium cloves garlic, crushed
black pepper, to taste
4 scallions, finely minced (white and greens)
1 cup minced parsley
10 to 15 fresh mint leaves, finely minced (or 1 to 2 Tbs dried mint).
2 medium-sized ripe tomatoes, diced

1/2 cup of cooked chick peas (KJ: I tend to throw in an entire can, drained and rinsed)
1 medium bell pepper, diced (KJ: I prefer red over green and it’s prettier!)
1 small cucumber, seeded and minced

1) combine bulgur and boiling water in a medium-large bowl. Cover and let stand until bulgur is tender (20 to 30 minutes, minimum).

2) add salt, lemon juice, lime juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.

3) About 30 minutes before serving, sit in remaining ingredients (including optional ingredients) and mix well. Serve with warm wedges of lightly toasted pita bread. (Or, as I do, on top of a spinach salad)!

Reproduced (and modified from) Moosewood Cookbook, New Revised Edition.


7 comments so far

  1. […] Pita Bread & Hummus, 130 calories Salad, 65 calories Tabouli, 100 […]

  2. lailablogs on

    Sounds good but really different that the traditional one that i make … that has fewer ingredients and the bulgur is soaked to give it more flavor.. Laila ..

    • KJ on

      I’d love to see your recipe! It’s my understanding that it’s quite versatile!

  3. […] packed up a huge bowl of tabouli (or, tabbouleh, which is the proper spelling), some veggie burgers, and some Arnold’s […]

  4. […] and beans, mayonnaise and cabbage (aka coleslaw) and creamed corn, I commandeered the menu and made tabouli, spinach salad and a relish plate consisting of radishes, pickles, olives, and banana […]

  5. […] freshly picked spinach and arugula, mushrooms, yellow bell peppers, cherry tomatoes, baby carrots, tabbouleh (made with fresh mint and parsley), roasted golden beets, heirloom tomatoes, raw organic almonds […]

  6. […] from Raw Dawg Rory’s excellent e-book Getting Raw with Raw Dawg Rory. I also made some tabouli (albeit with red quinoa instead of bulgur) for Michael J, in case he’s up to adding that back […]

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