Tuesday, January 11, 2011

Tabbouleh Vegetable Side Dish

This is a wonderful healthy side dish that would go well with lamb or any meat you choose to serve it with.


  • 1 cup bulghur wheat (substitute Quinoa for Gluten Free Version)
  • 1 1/2 cups boiling water or chicken broth
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 teaspoons kosher salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper
  • 2 green zucchini chopped
  • 2 yellow squash chopped
  • 1/2 yellow onion diced
  1. Place the bulghur in a large bowl.
  2. Pour in the boiling water or broth.
  3. Add the lemon juice, olive oil, and 1 1/2 teaspoons salt. 
  4. Stir, then allow to stand at room temperature for about 1 hour.
  5. During this sitting time saute the zucchini, squash, and diced onions with a tablespoon of Olive oil till the zucchini and squash are softened.
  6. Add the sauteed vegetables along with the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. 
  7. Season, to taste, and serve or cover and refrigerate.

It's nice served warm but is also good if it sits in the refrigerator for a few hours allowing the flavors to be enhanced.


  1. I love vegetable dishes ... but I have a question. In your lovely photo there appear to be 'crumbs' which I would think come from the flour, but your instructions don't mention any baking... Am I missing something?

    1. The crumbs are the bulgar wheat. You can find it in most bulk section at the grocery store. If not, try a health foods store or Mediterranean grocery store.

  2. I've never heard of bulghur wheat, but quinoa sounds good and I wonder if rice would be okay? It sounds like a tasty salad.

  3. I am a big fan of couscous, and Tabbouleh. I think I will try this dish as well as the one I make too.

    Julie.....what you see is the couscous....or bulghur wheat,or wheat berries as some call it. It is a very fine grain. For you brown rice would be a great option.

  4. Thank you for the recipe. Since I recently became a vegan, I'm always looking for interesting recipes.


  5. I should have mentioned couscous will work well in this recipe. Bulgur is hard cracked wheat. Julie to be safe I'd just use Quinoa instead of bulgur...

  6. what happened to the ham and potato chowder recipe was was posted here this morning? I bought the ingredients and now the recipe is gone. Please help.

  7. I agree about the potato and ham chowder - I was planning to make this soup for our next quilt bee. Please post it again! :)

  8. mmm, this looks delicious! i make something similar, using red onion and feta cheese instead of yellow onion and squash. i definitely will try it this way as well!

  9. Dee and Erin, I'm sending you a link to that recipe. So sorry...

  10. Sorry, Ellen, I have Quinoa, I can imagine the taste great in this salad -- but you would use the grain then ? not Quinoa ground into flour ?
    and the grain is not cooked ?

  11. I, too, was making the soup, and then couldn't find the recipe!! Please help!

  12. Oh no, where is the ham chowder recipe that was here yesterday? I had bought everything for it yesterday and now it is gone. LOL.

  13. Julie, the only thing I do with the Quinoa or CousCous in this recipe is to poor the boiled water or broth on it and let it sit for about an hour...

  14. Shawna and Christine,
    I'm sending you a link to the recipe. Hopefully you've signed in your email addresses. Sorry for the mix-up.

  15. Sorry Shawna but I couldn't see an email address for you. Shawna and anyone else who liked the Potato Ham Chowder recipe, just google Betty Crocker Potato Ham Chowder and you will be directed to the site with the recipe. Sorry again for the mix-up. Blessings...