Tabouleh

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: Is there a Doctor in the House?

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
5 min
Level:
Easy
Yield:
6 (1-cup) servings

Times:

Prep: 25 min
Inactive Prep: 25 min
Cook: 5 min
Total:: 55 min

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Ingredients

1/2 cup medium grain bulgur
1 1/4 cups water
4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves

For the dressing:

1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt
1 tablespoon extra-virgin olive oil

Directions

Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.

To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.

In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.

Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.

Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils

Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.

Morph 4: Serve as a small side salad with fish .

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Comments & Reviews

recipe Tabouleh
trixiloo Seattle, WA 05-23-2009
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Good tabouli - made some modifications...
Rated: 4 stars out of 5

This is a very good basic tabouli recipe but I made some changes - I used quinoa instead of bulghur, added a diced cucumber,... added more salt, and threw in a big handful of pine nuts. Yum!Read more
recipe Tabouleh
Lindsey Folsom, CA 04-01-2009
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Unique, healthy and YUMMY
Rated: 4 stars out of 5

I first had tabouleh at a greek restaurant and fell in love with it. Keep in mind when reviewing that the show is "Cooking... Thin" so they would not use white grain at all in any recipe probably. Also, this is a pretty parsley-heavy dish (the recipe is correct), with a very unique taste - it won't suit everyone. I don't know if the greek place used garlic, but they serve it with feta. When I forget to buy bulgher (sp) I use couscous.Read more
recipe Tabouleh
Laura oklahoma city, OK 12-20-2008
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Very Authentic
Rated: 4 stars out of 5

This recipe is exactly how we make this in Turkey to the "T". However, I am giving it 4-stars for putting garlic in the... recipe as Tabouleh never, never contains garlic. It's an aquired taste for those not used to mediterranean or middle eastern food. But extremely heart healthy.Read more
recipe Tabouleh
terra new york, NY 10-05-2008
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this how we do it
Rated: 3 stars out of 5

Hello. You almost have it right but let me add a couple of comments. 1- No Lebanese would ever put garlic into the... dressing of tabouleh everrrr. 2- We do nto boil water and put the burgel into it. Most of the time it is just done by using cold water, and white burgel. The dark one is used for kibbe but that is a different story. 3- For serving the tabouleh we mostly use Romano lettuce leaves, green vine leaves when they are fresh and light green or cabbage leaves. You simply scoop the tabouleh with any of the leaves and enjoy. 4- If you want to eat any meat with them keep them on the side and not on top of it. Please. 5- Do not mix the ingredients way ahead of time as it will sag and definitely not a day in advance. You can prepare your ingredients and have them dry then mix then when needed. Read more
recipe Tabouleh
Anonymous 02-04-2008
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Terrific !
Rated: 5 stars out of 5

I really enjoyed this recipe. One question was - - is it a good diet food ? I'd like to eat it for lunch and try to... lose some weight. ThanksRead more
recipe Tabouleh
Anonymous 01-25-2008
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Sounds better than it is
Rated: 2 stars out of 5

This was easy to make and looked pretty. I did add cucumbers. Everything mixed together tasted horrible. It tasted of how... B.O. smells. Maybe the mint leaves with the parsely was just not a good combination. I also only added one cup of parsley.Read more