Tabbouleh

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

You will fall in love with this fresh, light and delicious Tabbouleh recipe! Try it today!

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

Directions:

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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

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

Leave a Comment:





Comments

  1. Michelle — January 13, 2011 @ 7:26 am (#)

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

  2. McKenzie — January 13, 2011 @ 9:09 am (#)

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

  3. Meister @ The Nervous Cook — January 13, 2011 @ 5:08 pm (#)

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

  4. Michelle — January 14, 2011 @ 2:09 pm (#)

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

  5. Georgia @ The Comfort of Cooking — January 19, 2011 @ 3:36 pm (#)

    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!

  6. Libby — January 20, 2011 @ 11:15 pm (#)

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

  7. Merriam — January 21, 2011 @ 12:39 pm (#)

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

  8. Lindsay — March 2, 2011 @ 3:54 pm (#)

    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

  9. Lexi — December 7, 2011 @ 11:41 am (#)

    It’s also delish with some avocado slices!

  10. ami@naivecookcooks — May 7, 2013 @ 5:34 pm (#)

    Looks delicious!

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