Wednesday, August 23, 2017

Rustic Tabbouleh Salad

I grew up eating my Lebanese grandmother's delicate and lemony tabbouleh. She would finely chop the tomatoes, parsley and cucumbers then douse the salad with lots of fresh lemon juice. Tabbouleh was a staple on her dinner table, along with delicious Middle Eastern roasted chicken and rice pilaf.  I loved her home cooking. Middle Eastern food is my soul food. We enjoy this healthy cuisine at least three times a week. My husband is Polish but he loves Eastern Mediterranean food.

My version of tabbouleh is easy to prepare. To keep things simple, I use Near East brand of tabbouleh. This brand is found at most supermarkets.

Tomatoes and cucumbers are given a rustic chop. Everything is tossed in one bowl. Two tablespoons of olive oil and plenty of lemon juice keep things light and fresh.

I sometimes stuff the tabbouleh into warm pita bread. Tabbouleh is delicious with chicken or fish. For a light vegetarian meal, serve the tabbouleh with hummus, pita and olives or crumbled feta. This salad holds up well for potlucks and backyard barbeques too.

Rustic Tabbouleh Salad Recipe 

Serves 4

Some Notes:

For ease of preparation I use one box of Near East brand of tabbouleh, found in most supermarkets. I discard the seasoning packets and just use the cracked wheat.

I like to use small Lebanese or pickling cucumbers for this recipe.

If you'd like an easy recipe for Middle Eastern Spiced Chicken click here.  


  • 2 cups of prepared bulgur wheat
  • 1 pound of cherry tomatoes
  • 1 pound of small cucumbers
  • 3 scallions
  • A medium to large bunch of flat leaf parsley 
  • 2 tablespoons of chopped fresh mint (optional) 
  • 2 lemons
  • 2 tablespoons of olive oil or to your taste 
  • Sea salt and fresh pepper to taste

Serving Suggestions
Warm Pita
Crumbled Feta


If you're using one box of Near East tabbouleh then discard the seasoning package. In a large bowl, combine the bulgur wheat and one cup of boiling water. Cover, let cool. Place the bulgur in the refrigerator for at least thirty minutes or overnight.

When you're ready to serve the salad, quarter the cherry tomatoes and chop the cucumbers. Dice the scallions and parsley. Mix the tomatoes, cucumbers, scallions and parsley with the prepared bulgur wheat. Stir in the olive oil and a few good squeezes of fresh lemon juice. Salt to taste. Stir in the mint (if using). Adjust the lemon and salt. Serve alone or with suggestions.

Bon Appetit & Blessings!
xx ~ Jilly      

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