Tabbouleh

January 12, 2011 by Ali

My craving for fresh and light dishes in the midst of our bleak Kansas City midwinter (three days in a row of single-digit temperatures!) continues. So for a fun and healthy recipe this week, I decided to make a batch of delicious tabbouleh!

Pretty much everything about this dish screams “fresh”! It’s packed with fresh herbs, scallions, tomatoes, lemon juice, olive oil, and some oh-so-healthy bulgur. From what I’ve read (although I’m sure some will beg to differ), “authentic” tabbouleh has a much higher herbs to bulgur ratio — which I happen to love. But if you’d like more, feel free to double the bulgur in this recipe.

Definitely a delicious, flavorful, and (yes) fresh recipe! It works perfectly as a side or main dish — or feel free to experiment and even use it on crostinis, to top some hummus, or in a soup (recipe coming soon). Enjoy!

Tabbouleh

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2-3 servings

Ingredients

  • 1/2 cup bulgur (a.k.a. cracked wheat)
  • 2 cups of water or chicken stock
  • 2-3 cups of curly parsley, finely chopped
  • 1/2 cup of mint, finely chopped
  • 1/4 cup of scallions, finely chopped
  • 3-4 roma tomatoes, chopped
  • 2 Tbsp of olive oil
  • juice of half of one lemon (or more to taste)
  • 1/2 tsp salt

Method

In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.

Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.

Serve immediately or refrigerate for up to one day.

Ali’s Tip:

Feel free to also add in some diced cucumbers or extra diced onion if you’d like!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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12 thoughts on “Tabbouleh

  1. Looks delicious!

    - ami@naivecookcooks

  2. It’s also delish with some avocado slices!

    - Lexi

  3. This is pretty similar to how my mom taught me how to make this, only difference is that we add cinnamon to ours – to taste; you could also add cucumbers to this as well – not something I’ve done, but it’d go well with this.

    Libby – I don’t really think you need to soak the bulgar in stock, for something that you end up discarding in I think water is just fine

    - Lindsay

  4. I love tabbouleh! My Saudi friends make it with more cilantro than parsley, which I love. I need to make it again soon!

    - Merriam

  5. Question – How much flavor difference do you get from soaking the bulgar in stock vs. water? Worth the extra expense or not?

    - Libby

  6. Wow, Ali! This tabbouleh looks so flavorful and fresh – perfect for the start of spring. I’ll have to give this a try soon. I’ve been meaning to branch out into more ethnic recipes lately, anyway. Thanks for sharing!

    - Georgia @ The Comfort of Cooking

  7. Love this photo. It reminds me of a summer vegetable garden!

    - Michelle

  8. One of my very, very favorite foods! <3 Topped with some feta? Perfection.

    - Meister @ The Nervous Cook

  9. I have never heard of this before, but it looks amazing and EASY!

    - McKenzie

  10. I love to add feta and garbonzo beans to mine. Love Tabbouleh!

    - Michelle