Placeholder Photo

Food: Gussied-Up Tabbouleh


byDynise Balcavage,

[ serves 8 ]

When I first became a vegetarian, tabbouleh was one of the few dishes in my culinary repertoire. I recently updated this Middle Eastern staple—beloved for its pairing of fresh vibrant herbs with sweet, chewy bulgur. I’ve added a bit of lemon zest to brighten the flavor, and instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.

Tabbouleh is classic for a reason—it’s easy to make, tasty, frugal and healthy. What more could you ask for?

1 cup dry bulgur 

cup vegetable broth 

1 small bunch of Italian parsley, chopped 

(about 1 cup)

1 small bunch of mint, chopped (about 1 cup)

3 cloves of garlic, minced

2-3 hothouse tomatoes, chopped

1 small onion or 

small bunch of scallions, finely chopped 

1/3 cup grated carrot 

or carrot pulp leftover 

from juicing (optional)

1 small organic lemon, 

juiced and zested

4 tbsp. extra-virgin olive oil

salt and pepper to taste

Optional additions: finely chopped black olives, capers, raisins, toasted pine nuts or sunflower seeds

In a medium bowl, soak the bulgur in broth for 30 minutes. Mix the remaining ingredients in a large bowl. Stir the plumped bulgur into the ingredients in the large bowl. Chill or serve at room temperature.

1 Comment

  1. Stumbling across this at late night, I am off to the kitchen to give this a whirl. I will be mixing, chopping and stirring on an empty stomach (dangerous) but have your reputation and astounding wit as my guide. I can’t fail – but wish me luck never-the-less.

Leave a Reply

Your email address will not be published.

Previous Story

Gardening Issue: Popular Mechanics

Next Story

Food: Green Cuisine

Latest from #013 April 2010

News: TIGER Beat

A U.S. Department of Transportation grant should mean big things for the city’s walkers and bikers


Food: Rhub Awakening

Come spring, we local eaters are deeply hungry for regionally-grown produce beyond cold-loving Brussels sprouts and