Wednesday, March 16, 2011


Tabbouleh is a Middle Eastern dish made from bulgur wheat. Bulgur is a hearty grain high in fiber and protein, with a chewy texture. Tabbouleh was first introduced to me by my former boss Karen, who served it on top of salad greens. The combination of different textures and flavors stuck in my mind. I've written the American version of the dish (which highlights the bulgur itself) versus the Lebanese version, which is heavy on the parsley and mint. I encourage you to try this! It's definitely out of the ordinary for some people, so serve it with something familiar, such as cold shrimp on the side.

Ingredients (serves 4)
  • 1 cup bulgur wheat
  • water
  • 1 tomato
  • 1/2 European / English cucumber
  • small bunch fresh mint leaves AND/OR fresh parsley leaves
  • 4-6 oz. feta cheese, block or crumbled
  • lemon juice
  • olive oil
  • salad greens, if desired
  1. Cook bulgur wheat according to package directions. (Mine was 1 cup dry bulgur to 2 cups cold water.)
  2. Once bulgur is cooked, place saucepan in fridge and let cool for 10-15 minutes.
  3. While bulgur is cooling, chop tomato, cucumber, mint/parsley, and feta into small pieces.
  4. Scoop bulgur, tomato, cucumber, and mint/parsley into a large bowl, stir well, and refrigerate for another 10-15 minutes.
  5. Remove from fridge. Add feta and stir well.
  6. Add a drizzle of olive oil. Add lemon juice to taste. Stir well and serve immediately as main dish, or atop salad greens.

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