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Easy Tabbouleh

Recipe photo courtesy of James Baigrie

Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges.

Source: Martha Stewart Living, May 2004
Yield

Ingredients

Directions

Variations

Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.

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  • MS11820345
    12 SEP, 2009
    GKARAM IS CORRECT!!!
    Reply
  • tski
    31 MAR, 2009
    Good tip about not boiling the wheat from "mwedding". I boiled a cup of vegetable broth and added it to a cup of wheat in a heatproof bowl. It was ready in about 15 minutes. It was the time it took to chop the other ingredients. I also added 1/2 of a sweet bell pepper. Thanks for the great ideas LMA 1969 and mwedding!
    Reply
  • LMA1969
    30 MAR, 2009
    The comments here are right on......Martha's recipe looks wonderful, but don't boil your wheat!!! Just like 'mwedding' said, just soak it for a bit and it will be perfect. And more traditional is not what you see in the grocery stores (chock-full of wheat instead of parsley); more traditional is loaded with parsley. Also try adding a few more vegetables to the mix.....sweet bell peppers are a fabulous addition--as well as seeded, diced cucumbers.
    Reply
  • LMA1969
    30 MAR, 2009
    The comments here are right on......Martha's recipe looks wonderful, but don't boil your wheat!!! Just like 'mwedding' said, just soak it for a bit and it will be perfect. And more traditional is not what you see in the grocery stores (chock-full of wheat instead of parsley); more traditional is loaded with parsley. Also try adding a few more vegetables to the mix.....sweet bell peppers are a fabulous addition--as well as seeded, diced cucumbers.
    Reply
  • techsan girl
    30 MAR, 2009
    This recipe is not far off! First, if you boil the bulgur, you'll get sticky bulgur, which is not what you want! Soak it in warm water for about an hour and you'll have better results. I think this recipe looks plenty "green." My daddy from Tyre follows these proportions almost exactly. Please give it a try--you'll be so glad you did!
    Reply
  • daisymay09
    27 MAR, 2009
    Yes, the Tabbouleh I know is also more green. I have made it also with couscous and it is great. A wonderful hot day salad.
    Reply
  • raggedyandrew
    27 MAR, 2009
    Very Tasty Best dish served well chilled with flat bread also very healthy as well for a extra bonus
    Reply
  • GKaram
    27 MAR, 2009
    I just watched Martha make Tabbouleh. There was too much bulgur in it. The traditional recipe varies a bit from region to region (and the Israeli version is mostly bulgur) but my grandmother, and every Lebanese home or restaurant in which I've enjoyed Tabbouleh, uses less bulgur and more parsley. Tabbouleh should be a bit more green than Martha's result. By the way, it's delicious and healthful and I hope everyone tries it. -- Linda
    Reply
  • andeande
    23 MAY, 2008
    great recipe! the closest i have seen to more traditional tabbouleh.
    Reply

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