Tabbouleh (or tabouli) is a Middle Eastern vegetarian side dish made with tomatoes, cucumber, herbs, bulgur wheat, and onion. It’s seasoned with olive oil and lemon juice.
This is a very refreshing, summery dish that goes well with just about anything. Since I don’t eat wheat, I usually make this with quinoa (much to my husband’s annoyance, since he doesn’t care for quinoa). It’s traditionally made with bulgur wheat, but quinoa works well with it as a gluten free option.
With fresh herbs from the garden, this is a perfect time of the year to make this delicious and refreshing side dish.
- 1 cup bulgur wheat
- 1 1/2 cups water
- 1/4 lemon juice
- 1/4 cup olive oil
- 3 1/2 tsp salt
- 1 cup scallions (minced)
- 1 cup mint leaves (chopped)
- 1 cup flat leaf parsley (chopped)
- 1 cucumber (diced)
- 2 cups tomatoes (diced)
- 1 tsp ground black pepper
- In a large bowl or pot, place the bulgur wheat, lemon juice, olive oil and 1 1/2 tsp salt.
- Pour in boiling water and let stand for 1 hour.
- Add the remaining ingredients and mix well.
- Season to taste and serve.