About the Author (recipes)

Tabouli, My Way

Tabouli as I know it is a wonderful summertime salad that easily makes a complete meal. It takes a little while to make, but you can make quite a lot for a tiny fraction of what grocery stores charge for it! This particular recipe makes many servings (probably 10-12 normal-sized servings), but in my experience, it keeps pretty well in the refrigerator; David and I usually finish up the batch in a few days.


  1. Revive bulgar according to directions -- some require boiling the water and then adding the bulgar and soaking it; others may just call for soaking the bulgar in cold water for a few hours. I've had decent results either way: boiling the water is a little faster, but then you have to wait for the bulgar to cool before adding it to the other ingredients. Lately I've been soaking the bulgar in lemon juice instead of water, for an extra kick.
  2. Cut up the veggies. I like a very fine dice, about 1 cm to the side, even smaller for onions, but this may tax one's patience. You can try a food processor, but we got mush the one time we gave it a shot. This is the most unhappy part of the procedure, but you only have to do it once for a large batch of tabouli.
  3. If you're using fresh herbs, mix them in with the veggies.
  4. For dried herbs and spices, combine them with the oil and lemon juice in a container you can shake or stir vigorously.
  5. Combine the (revived) bulgar and the veggies, and pour the lemon juice/oil mixture over them. Mix well.
  6. Chill before serving (if you want to), and keep in the refrigerator for up to a week (the tomatoes tend to go first, so you might want to add them in separately for each day's serving).

We love this for hot summer days when produce is cheap and we don't want to cook; it makes a great lunch and a terrific side dish for dinner. Preparation can be unpleasant if you don't like cutting things up... but sometimes that's half the fun! Enjoy!

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