Tabbouleh

About a week ago, my sister and I threw my mom a surprise party for her birthday.  It was her big 6-0, although you’d certainly never guess it just by looking at her.  My mom also has the energy of a kid in a candy store, and between the pace of her talking and walking, you’d think she was on a continuous sugar high.

But my mom’s actually the healthiest person I know, and the only sugar in her diet is the occasional piece of dark chocolate.  Instead, I think all that energy just comes naturally from all the daily green smoothies and yoga she’s got going on in her life.  Anyways, for her party, I wanted to make sure tabbouleh was on the table.  It’s a dish she introduced me to that has subsequently become one of my go-to party dishes, especially in the summer when fresh cucumbers and mint are in season.

Tabbouleh is super easy to make, and with all the other food I was whipping up, it was the perfect easy, yet mom-lovable dish for the party.  Plus, tabbouleh always adds a light and healthy option to the table.  Alongside heavy dips and desserts*, this is usually a welcoming sight.  (*I.e, dark chocolate and peanut butter layered cake with peanut butter mousse, banana cheesecake, and chocolate ganache…yes, we went all out to find the perfect cake for my mom.  Oh wait, did I say she wasn’t a fan of sugar?)

Make extra because tabbouleh keeps well and serves as a perfect leftover-composed lunch.  Also, feel free to add any other herbs or produce that’s available into the mix.

Tabbouleh

Yield: Serves 6 as a main, 8-10 as a side

Ingredients

  • -1 1/2 cup bulgur wheat
  • -1 1/2 lemon, squeezed
  • -3-4 tbsp. extra virgin olive oil
  • -2 Tbsp. fresh mint, chopped
  • -1/2 cucumber, diced
  • -1-15 oz. can chick peas, drained
  • -Salt and pepper, to taste (a few cracks around the bowl)
  • -1/4 cup radishes, chopped (optional)
  • -10-15 cherry tomatoes, sliced (optional)

Instructions

  1. Combine bulghur with three cups of water and bring to a boil. Reduce heat to a simmer, and cook for 20 minutes. Transfer bulghur to a large serving bowl, and fluff with a fork. Add remaining ingredients and combine thoroughly. Garnish with a few fresh mint on top.
http://foodfitnessfreshair.com/2011/08/14/tabbouleh/

You Might Also Like

3 Comments

  • Reply
    frugalfeeding
    August 14, 2011 at 6:59 am

    Looks awesome. Love the presentation. I just did a recipe for tabbouleh, slightly different but still delicious. The thing I love about this dish is that it goes with so much and it’s good to eat on its own as a snack too!

  • Reply
    smartfoodandfit
    August 14, 2011 at 8:40 am

    Grace this looks great! I made a grain free version a few weeks ago for my gluten free sister. I like how you added radishes to your recipe, I think I’m going to make some today1

  • Reply
    marla meridith
    August 14, 2011 at 11:20 pm

    Happy BIG b’day to your mom Grace. She sounds like such a wonderful woman. From your description it sounds like her and I may have a few things in common. Beautiful presentation of this tabbouleh! xo

  • Leave a Reply

    Please wait...

    Subscribe to our newsletter

    Want to be notified when our article is published? Enter your email address and name below to be the first to know.