I make my own version of Tabbouleh and I love it – it’s fresh, versatile and one handsome salad. Loved and enjoyed by millions of people worldwide, this is a wonderful treat any time of the year – serve with hot pitta bread and my hummus or better still my Smoked Red Pepper & Garlic Bean Dip http://mouthwateringvegan.com/2013/02/27/smoked-red-pepper-garlic-bean-dip/. Enjoy !
Note:- For a gluten-free tabbouleh use boiled millet with quinoa – follow cooking instructions for these, and use 2 cups after cooking and add the ingredients below to make up the entire tabbouleh.
Serves 4 to 6
INGREDIENTS
10 cherry tomatoes, quartered with a sharp knife
1 cup bulgur wheat
boiling water (enough to cover the bulgar wheat in a bowl)
1 large bunch of parsley, very finely chopped
2 Tbsp fresh cilantro/coriander, very finely chopped (optional)
1 cup cucumber, finely diced
2 spring onions (scallions) or red onions, finely chopped
1 red bell pepper, seeded and finely chopped
3 to 4 mint leaves, finely chopped – or around 1 tsp dried mint
juice of 1 lemon
1½ tsp fine sea salt
just under ½ cup olive oil
½ tsp maple syrup (optional)
METHOD
- Place your bulgur wheat in a bowl, then pour over enough boiling water to cover it. Allow it soak for around 15 minutes – it will absorb most of the water (if any is left, just drain the rest). Then place in a salad serving bowl of your choice, and allow it to cool for 10 minutes or so.
- Now add the remaining ingredients, except for the olive oil, salt, lemon juice and maple syrup (if using). Place these in a jar (jam jar size), close the lid tightly, and shake until blended. Then pour onto the salad and stir. Refrigerate and serve. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
March 10th, 2013 at 11:05 am
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A hearty, green repast that can be served on St. Patrick’s Day or any time of the year! Can be enjoyed while looking out over the water or a nice green field!
March 10th, 2013 at 11:17 am
Hi there Michael – I agree with you – it’s great almost any time of year. (Remind me, when is St Patrick’s day, you often mention it with regards to some of my recipes, has it come round that fast again ?). Best to you as always.
March 10th, 2013 at 11:59 am
Definitely going to make this – what grain do you suggest substituting for the wheat to make it gluten free ? <3
March 10th, 2013 at 1:41 pm
Katerina Hi there and welcome here. For a gluten-free tabbouleh use boiled millet with quinoa – follow cooking instructions for these, and use 2 cups after cooking and add the ingredients below to make up the entire tabbouleh. (I have added this note to the recipe). Hope this helps and I look forward to your feedback on it ! Enjoy and best wishes your way in the meantime.
March 10th, 2013 at 11:05 pm
Made this today, Sunday dinner for the family. Only thing is I substituted Quinoa for the bulgur wheat . It was so yummy! The whole family loved it!
March 11th, 2013 at 11:32 am
Hi Debra, thanks for dropping by here. I gave the gluten free choice for people that wish to try an alternative – so glad you made and enjoyed it ! Cheers and hope you enjoy many more recipes from my site.
March 13th, 2013 at 11:23 am
Can’t wait to try it!
March 13th, 2013 at 12:39 pm
Let me know how it goes Michelle and enjoy !
April 11th, 2013 at 8:14 pm
This is a very inspiring site for people who want to ea vegan and stop animal factory farming Thank you.
April 12th, 2013 at 8:28 am
Thanks Eileen for dropping by with your comment and hope that you too enjoy my recipes !