9 Jun

This is a relatively new dish in our household.  I’d not even heard of tabbouleh until I tasted it at a dinner party about 2 years ago.  It is one of our summer-time favorites.  It is an odd combination of ingredients, but they all work well together. I love the texture of the bulgur wheat and it just makes you feel healthy to eat it!   It’s so fresh and tasty and makes a great summer time meal.


1 cup bulgur wheat (I’ve been able to find it at Kroger)

1 1/2 cups boiling water

1/4 cup fresh squeezed lemon juice (about 2 lemons)

1/4 cup olive oil

1 1/2 teaspoons Kosher salt

4 green onions, sliced

fresh mint leaves, chopped (about 1/4 cup or so)

fresh flat leaf parsley, chopped (about 1/4 cup or so)

1 cucumber, diced

1/2 carton cherry or grape tomatoes, sliced in half

4 oz. box of crumbled feta cheese

black pepper to taste

Measure the bulgur wheat into a large bowl and pour in the boiling water.

Add the fresh lemon juice, olive oil, and salt.  Stir to combine, then let it sit at room temperature for one hour.  After the one hour is up, begin to add the other ingredients.

Slice the green onions, peel and dice the cucumber and slice the cherry tomatoes in half.  Add this to the bulgur wheat mixture in the bowl.

Chop the fresh mint and flat-leaf parsley and add to the bowl.  Add feta cheese and freshly ground black pepper to taste.

Combine well and refrigerate until ready to serve.  Tabbouleh is typically served as a filling for pita bread (and really makes a great sandwich) or just serve it as a salad.  Either way, it’s really good!


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