Monday, August 23, 2021

Tabbouleh from @TinaKashian1

 Hello from TINA KASHIAN! During the summer months, I enjoy eating salad as a meal or as a side dish. Tabbouleh salad is perfect when my garden is overflowing with tomatoes, cucumbers, parsley and mint. Tabouleh uses a lemon and olive oil dressing and is healthy, flavorful, and bursting with color. You can even change the recipe to include more or less of what you like. I’m sharing my family’s recipe with you today. Tabbouleh uses fine bulgur (cracked wheat) or bulgur number 1. You can find bulgur in the international aisle of any supermarket. I talked about the different types of bulgur in a previous post you can find here: 



½ cup fine bulgur (cracked wheat)

4 cups flat leaf parsley, finely chopped

½ medium sized onion, finely chopped

2 cups tomatoes, chopped

2 tablespoons dried, crushed mint or ½ cup freshly chopped mint

1 English cucumber, finely chopped

½ cup extra virgin olive oil

½ cup lemon juice

Salt and pepper to taste



I find it very useful to use a food processor to chop the parsley and onions. It saves time! Also, some tabbouleh recipes require you to rinse and soak the bulgur for a half hour, then to drain and squeeze out the excess moisture. My family recipe skips this step. Instead, we refrigerate the tabbouleh salad overnight and allow the dressing to soften the bulgur. I’m following my family recipe here.

In a large bowl combine the bulgur, chopped parsley, onions, tomatoes, cucumber, and mint. Give it a light toss. Then add the lemon juice and olive oil. Mix well. Add salt and pepper to taste. Cover with plastic wrap and refrigerate overnight. Enjoy this healthy salad!


Do you enjoy salad as a meal? What is your favorite type of salad? Please share!