Recipe: Tabbouleh

by ELYSIAN Magazine

Bring some Middle Eastern flavor to the barbecue with this classic recipe.


½ cup Medium-Coarse Bulgur Wheat (for gluten free: substitute quiona)

1 cup Boiling Water

1 pint Grape Tomatoes (cut in half)

1 Bunch Fresh Parsley, diced

10 Fresh Mint Leaves, finely diced

1 Bunch Scallions (with the ends removed), finely diced

½ cup Extra Virgin Olive Oil

¼ cup Fresh Squeezed Lime Juice

1 T Honey, Agave or Maple Cider Vinegar

¼ t Ground Allspice

Salt and pepper to taste


In a large bowl, pour boiling water over the bulgur, cover and allow the mixture to sit for an hour until it is cool and all of the liquid has been absorbed by the grains.

Add the tomatoes, parsley, mint, and scallions. Mix well.

In a separate bowl, combine olive oil, lime juice, sweetener, allspice, and salt and pepper. Mix the dressing into the salad.

Allow to sit overnight, refrigerated so the flavors can properly meld.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy