Tabbouleh

Today’s recipe is a long-time fave of mine in restaurants and cafes that I finally tackled in my own kitchen. And now I’m obsessed and can’t stop making it! Tabbouleh is a Middle Eastern salad that’s just bursting with bright, fresh flavors! It features bulgur wheat and loads of fresh herbs and is super easy to throw together. So, I’m pretty sure I was meant to be born in Lebanon. You know how everyone has a regional food that they feel drawn to? Maybe it’s Italian, maybe it’s Mexican, maybe it’s French or Indian or Southern or Californian. For me, I can’t get enough of the Mediterranean flavors. I could nosh on hummus, shawarma, kabobs, tabbouleh and marinated salads every day and be a happy lady. Though the same could be said for tacos… and paninis… and chopped salads… and roasted veggies. Oh, don’t make me choose! So when I’m fixing a spread of falafel and hummus and pita and veggies, I love to have this tabbouleh salad at the table too. It bring so much color and flavor to the party! OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make tabbouleh. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Bulgur Wheat - This is made from the cracked whole grains of different wheat species. It’s par-boiled and dried and has a mild, nutty flavor and a chewy texture. You can usually find it with other grains in your grocery store. Parsley - You need TWO full cups of chopped parsley for this recipe. Yes, that’s a lot. Mint - You also need ½ cup of chopped mint, so make sure you buy enough at the store! Cucumber - A regular cucumber or a hot house/seedless cucumber will work here. If yours has a lot of large seeds, you can scoop some out before chopping it. Tomatoes - Regular vine ripe tomatoes work great here or use roma tomatoes.

The recipe, as written, is a traditional tabbouleh. But feel free to get creative and add in some extras to change this up.

Tabbouleh Add-Ins:

1 cup rinsed and drained chick peas (or homemade) ½ cup slivered almonds or pine nuts ¼ cup dried fruit (raisins, dried cranberries, chopped dried apricots, etc.) 1 cup cooked, diced chicken or cooked, crumbled sausage

And if you find yourself with extra tabbouleh, add it to a wrap with some hummus and you are in lunch heaven! Or top off your turkey sandwich with a bit of tabbouleh - that’ll put a pep in your step for the afternoon! Speaking of leftovers, last thing: Leftover tabbouleh can be stored in a covered container in the refrigerator for up to 3-4 days. Mix well before serving. I hope you try this soon and are as addicted as we are! Enjoy! XO, Kathryn Bulgur Wheat - This is made from the cracked whole grains of different wheat species. It’s par-boiled and dried and has a mild, nutty flavor and a chewy texture. You can usually find it with other grains in your grocery store. Parsley - You need TWO full cups of chopped parsley for this recipe. Yes, that’s a lot. Mint - You also need ½ cup of chopped mint, so make sure you buy enough at the store! Cucumber - A regular cucumber or a hot house/seedless cucumber will work here. If yours has a lot of large seeds, you can scoop some out before chopping it. Tomatoes - Regular vine ripe tomatoes work great here or use roma tomatoes. Leftovers - Leftovers can be stored in a covered container in the refrigerator for up to 3-4 days. Stir well before serving. Add-ins - Try these optional add-ins if desired:

1 cup rinsed and drained chick peas (or homemade)½ cup slivered almonds or pine nuts¼ cup dried fruit (raisins, dried cranberries, chopped dried apricots, etc.)1 cup cooked, chopped chicken or cooked, crumbled sausage Tabbouleh - 99 Tabbouleh - 3 Tabbouleh - 73 Tabbouleh - 21 Tabbouleh - 42 Tabbouleh - 82 Tabbouleh - 25

title: “Tabbouleh” ShowToc: true date: “2024-09-26” author: “Tommy Dacosta”

Ingredient Notes

Bulgur Wheat – If you’re not familiar with this whole grain, you can usually find it in the health food section of the store, or with the international foods. I like to use Bob’s Red Mill brand and it is widely available. It’s a little crunchier than rice, and great for grain bowls. Tomatoes – You can use any type of tomato you like here, but since it’s one of very few ingredients, just pick good, ripe ones! I like a nice plum or on-the-vine variety, but in the summer I’ll use whatever is growing in my garden. Cucumber – I suggest an English or Persian cucumber, as they have less seeds to worry about and tender skin. But a standard cucumber works just fine, too.Green Onions – I wouldn’t substitute any other type of onion here.Parsley – You can use either curly leaf or flat leaf parsley in this recipe. Mint – You can generally find mint in the herb section of the produce department. If you aren’t a fan of fresh mint, it’s optional in this recipe. I actually usually skip it since it’s not something I have on hand very often. Cumin – A little ground cumin adds a subtle flavor addition that I really like here.

Tip: Bulgar wheat doesn’t actually need to be cooked, per say, it’s just hydrated with boiling water and after it sits to absorb, it becomes fluffy.

How to Make Tabbuleh

TIP: I did not chop my parsley super fine in this batch, but you do want to chop it as fine as you can with a nice sharp knife. If you want your Tabbouleh to be as green as you find it in Middle Eastern restaurants, you may even want to put it in a small food processor. This results in a super fine texture and also a greener hue to the salad!
This dish is SO flavorful and fresh. It’s great as a side dish, or a main dish topped with your favorite protein. Since it doesn’t wilt after sitting, it’s a wonderful option for meal prep or pot lucks, too. Can I make this ahead of time? Yes! In fact, it’s better once it’s had time to sit and chill for a while. Feel free to make it several hours in advance. Leftovers are great the next day, too.

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