Tabouli Recipe
19. Mar, 2010 
8 Comments
As with any well-loved recipe, there are thousands of different versions of Mediterranean Tabouli. However, through in all it’s forms classic Tabouli recipes are always a base of bulgar, tossed with fresh herbs and vegetables, and finished with lots of lemon juice. In this, my favorite tabouli recipe, I like a high vegetable and fresh herb to grain ratio. If you chop the vegetables small enough then you have a uniform texture and you get all the flavors in each forkful.
Bulgar (or bulghar) is a whole grain which comes from the wheat family. Tabouli is a great option for a light salad or side dish as it is low in calories and high in fresh vegetables.
Tabouli Recipe
(makes ~4 cups)
1 cup bulgar
2 medium tomatoes
1/2 English cucumber
1/2 green pepper
5 green onions
1 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
1 lemon juiced
3 tablespoons olive oil
salt and pepper
Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes.
While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.
Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and pepper. You want about ~1/2 teaspoon salt and ~1/4 teaspoon pepper but adjust for your tastes. Add dressing to tabouli salad and toss to combine.
I usually make a big batch of this tabouli recipe and eat it for several days.
Similar Recipes:
Red Quinoa Salad with Mango, Avocado and Pecans
Massaged Kale Salad
Candied Pecan and Strawberry Green Salad
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
i have a friend who is OBSESSED with this stuff. i wonder how well it would fly? hahah
There is definitely something very refreshing about a good tabouli. This looks excellent! Love how colorful it is.
I’ve never had tabouli before, but now I really want some!
Karyn – I go through phases when I am totally obsessed with it too.
Joanne – Totally refreshing!
Deborah – never? You really should give it a try!
Love tabouli! I’ve never had it with green pepper (and I didn’t have any on hand) but otherwise, made a batch this morning…oh, yum. Perfect spring to summer food.
Kristy – it isn’t necessary, Tabouli is very flexible!
I LOVE tabouli! Thanks for a great recipe.