grain salad

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Tabouli

By , from the Culinate Kitchen collection
Serves 6
Cook Time 30 minutes
Total Time 1 hour

Introduction

Also spelled “tabbouleh,” this Middle Eastern classic makes a good summer lunch or side salad.

Ingredients

3 cups water
¾ tsp. salt
cups raw bulgur wheat
2 tomatoes, chopped (or a cup of cherry tomatoes, cut in half)
1 cucumber, peeled, seeded, and diced (optional)
3 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
2 Tbsp. green onions, chopped
2 tsp. fresh mint leaves, chopped
1 bunch Italian parsley, leaves chopped
~ Juice of 2 to 3 lemons
~ Salt and freshly ground black pepper

Steps

  1. Bring water and salt to a boil, then add bulgur. Return to a boil, then remove pot from heat; cover pot with first a towel, then a lid. Set aside for 15 minutes to steam. Drain excess water from bulgur, then chill.
  2. In a large bowl, mix together the tomatoes, cucumber (if using), olive oil, garlic, green onions, mint, and parsley. Stir in the chilled bulgur and season to taste with salt, pepper, and lemon juice.

Notes

You can substitute an equal amount of quinoa for the bulgur.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
0% recommend this recipe
1. by Joanne McGahagan on Apr 14, 2009 at 6:02 AM PDT

You can eliminate cooking the bulgar in this recipe. The recipe from my mother is to rinse the bulgar in cold water, squeeze well, and then place it in the bowl with the parsley. Add green onions, minced (about 1/2 a bunch), a handful of chopped mint, and chopped tomatoes. I know that there is room for variation in the amount of bulgar to parsley, but my mother and grandmothers always used about 1/8 to 1/4 cup of bulgar to two bunches of parsley. For the dressing, if you add a little alspice and cinnamon, you get a really good flavor. Dress the salad about an hour before you eat it, and the dressing will help soften the bulgar, and it will be very tasty.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice