Thursday, October 20, 2011

Terrific Tabbouleh

I have a confession. I am totally in love with Tabbouleh. Tabbouleh is a delicious combination of bulghur wheat with lots of fresh mint, parsley, scallions and freshly squeezed lemon juice. It's a staple in most Middle Eastern cultures. I love it because it's nutritious, rich in protein and so refreshing. It goes with just about anything. I mix in salads, pile it on veggie burgers, or eat it plain.  My favorite way to serve tabbouleh is on a big platter with fresh hummus, tahini, stuffed grape leaves, olives, and warm pita bread. It's so good, I actually have to stop myself from eating too much.

Sometimes I buy it already made but when I have the time, nothing compares with making it myself. I use this recipe from Ina Garten- The Barefoot Contessa.


  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 teaspoons kosher salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper


Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.

The flavor will improve if the tabbouleh sits for a few hours.

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