Time for an overhaul. This recipe has served me well for a long time, but there’s an easier way to handle the bulgur, compliments of Ina Garten via Kitchen Parade. Try to make this a day ahead of when you want it, because it really benefits from some chill time.

1 c bulgur wheat
1/2 t salt
1 t olive oil
juice of 1 lemon
3/4 c/175 mL boiling water
3 small tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, sliced thin
1 large clove garlic, chopped fine
1/3 c fresh mint, chopped
1 1/2 c parsley, chopped
juice of 1 lemon
1/2 c olive oil
1/2 tsp salt
1/2 t ground black pepper
pinch cinnamon

  1. Put bulgur, salt, olive oil and lemon juice in a deep bowl. Pour boiling water over bulgur stir just to combine. Cover with kitchen towel and set aside for 45 minutes.
  2. Stir tomatoes, cucumbers, green onions, garlic, mint and parsley together in a large mixing bowl. Whisk lemon juice, olive oil, salt, pepper and cinnamon together in a small bowl. Add bulgur to vegetables, add dressing and toss well. Cover and chill for at least 2 hours and toss again before serving.

4 thoughts on “Tabbouleh”

  1. Joe Kirchgraber

    Excellent recipe!
    I’ve made tzatziki with falafel and I’ve been looking for a mediterranean side to go along with it. Comes out great.

    I found you guys from my Aunt’s blog:

    I’m always looking for good recipes. I’ll definitely be checking out your others.


    1. Sarah

      Hi Joe,

      I’m so glad you found us! We met your Aunt last year at a geeky blogger meetup – she’s a delight.

      Just FYI, tabbouleh is traditionally made with white onion. I use green, as I don’t care for raw white onion, but if you like it, try it. Just keep the dice super fine so it distributes well.

  2. cliff1976

    Note that the Ina Garten / Barefoot Contessa version does some steps a bit differently, resulting a few fewer things to wash:

  3. […] this off of Regensblog, made it once and it was great. I don’t think they’re updating so I’m archiving […]

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