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This simple Mediterranean salad takes little time to make and is extremely healthy. Serve this as a side dish or a sandwich filling; try layering it in pita bread and top it with cold sliced lamb and feta cheese.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, October 2010



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How would you rate this recipe?
  • Adele DT
    17 OCT, 2012
    Being of meditteranean origin, i grew up eating tabbouleh all the time. first of all it does not contain cucumber, second the mint should be half the quantity, and the lemon double the quantity mentioned. However, i am glad she used bulghur instead of the couscous they sometimes mention, and it is SO WRONG!
  • sunrisesheller
    17 JUL, 2011
    I love this show !! The first recipe I tried of hers was the tabbouleh, .. I didn't see the beginning of what she did, but the first thing it said on the recipe was to soak in cold water for 20 minutes...I have made tabbouleh many times,but never soaked bulger in cold water, always I tried it....well, naturally it was still too I just boiled my water and did it that way....took a little longer doing that, no big deal...did anyone else have an issue with that ?
  • karenallyn
    6 DEC, 2010
    you presented it with mom. Great having your family around. Keep up the great shows!
  • karenallyn
    6 DEC, 2010
    Love this and how you

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