from the original place I found the recipe nearly 25 years ago,
Diet for a Small Planet by Frances Moore Lappe)
Tabouli is my #1 all-time
favorite food. The first time my husband and I made it,
we could not stop ourselves and ate the entire batch, which the
recipe said was enough for 6!
The quickest way to
get started eating this phytochemical-packed traditional Lebanese
dish is buy some at a deli. My regular grocery store carries
Tabouli pre-packaged in a little plastic tub. It's great
to pick up to eat when traveling. Anyhow, if I have time,
I "doctor it up" after I take it home by adding more
diced tomatoes, sliced green onions with Tops, and pre-cooked
lentils or garbanzo beans. Most of the time there
is enough dressing, but if not, just add another dash of lemon
juice and olive oil.
Now for making the
recipe from scratch (truly the best).
- 1 1/2 cups dry
bulgar (buy dry bulgar is in the health food section
of your grocery store or at a natural foods store)
- 4 cups boiling
- 1 cup cooked, drained
beans - garbanzo, lentil, or small white beans (can cook
from scratch or use canned, pre-cooked beans from your
- 2 cups fresh parsley
- minced (can use your blender or food processor for
this, or a chef's knife also works great ). In the summer,
I use half parsley and half fresh mint. Don't worry about
the amount - more is better here.
- 2 - 3 bunches green
onions - sliced, both white and green parts
- 3 - 4 medium tomatoes,
chopped (in the off-season, I spend the money on the
vine-ripened tomatoes for the best flavor)
- 1/2 cup or more
fresh lemon juice
- 1/4 cup extra-virgin
olive oil (this is the first recipe I ever bought olive
- 1 tsp. salt
- Pour the boiling
water over the dry bulgar in a medium to large bowl and let
sit ~1-2 hours until water is absorbed. Drain very well
using a colander. Bulgar will now be light and fluffy.
- Once bulgar is
done, mix all the ingredients together. Chill for several
hours or overnight.
Beautiful to look
at and absolutely delicious to eat! Enjoy :-)
really don't think it is possible to improve my Tabouli recipe,
but here are two modifications that add a twist without taking
Use the whole grain quinoa instead of bulgur (I
use quinoa by Bob's Red Mill, which is already washed and ready
Use lemon balm in place of regular mint. Be careful if you grow
this in your garden as it spreads like crazy, just like the
free to use either or both adjustments.