As with any well-loved recipe, there are thousands of different versions of Mediterranean Tabouli. However, through in all its 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
(4 servings)
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.
{ 15 comments… read them below or add one }
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.
My boyfriend is from Egypt and this recipe was a smash hit with his family. I recommend yellow/orange peppers (just a little sweeter, and more colorful).
Thanks for the great recipe!
Jackie – that’s great to here, I am so glad it passes the authentic test – even if Tabouli is such a widespread thing.
Peppers for colour are a great idea!
This recipe would be AWESOME if I lived anywhere remotely close to a healthfood store or anywhere that sold bulgur…sadly I’m stuck in a backward little town where no one has even heard of tabouli!
Seneca – So sad! Maybe try it with quinoa or brown rice?
correction… in all its (NOT it’s) forms..in the first paragraph ..but the recipe looks awesome and I am anxious to try it!
Seneca – I’ve lived in places with no access to things like bulgur and have made delicious versions of tabouli substituting boxed barley. You can find it in the soup aisle of most grocery stores. Both the regular and quick-cook kind have worked well.
Great idea Shauna!
(Carol, I changed it.)
I tried this recipe and LOVE it! Thanks!
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