Dinner – Tabbouleh – Recipe

Cost: ~ $7.00 for approximately 4 main dish servings.

Prep time: 
Total time: 
Serves: 4
  • 1 cup bulgar wheat
  • 2 bunches parsley chopped
  • 1-2 sprigs mint chopped
  • 4 scallions chopped
  • ¼ cup lemon juice
  • ~12 yellow cherry tomatoes halved
  • ~15 red grape tomatoes halved
  • 1 cucumber, seeded and sliced
  • salt & pepper to taste
  • optional: 1 T dried fenugreek leaves
  • optional: red pepper flakes to taste
  1. Soak 1 cup bulgar wheat in a bowl 1 cup boiled water for at least 1 hour. In a large bowl toss together bulgar, spices, parsley, mint, scallions, tomatoes, cucumber. Toss. Allow to sit and incorporate for at least an hour. Toss with oil before serving. Season with salt and pepper to taste.

This was my first home cooking experiment with bulgar wheat. The texture is similar to couscous but thicker and more al dente. I used only the greens of scallions because I already used the whites for something else. I used the last existing useful parsley from my own plant, otherwise I might have used more. The mint was one pkg from grocery store produce. The tomatoes were santa sweets and a comparable but larger yellow variety. This recipe seemed highly spiced upon initial toss. (I live for spice, so that was OK with me.) It mellowed slightly, but I would probably recommend starting with 1/2 or 1/4 peppercorns and cumin, and go from there.

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