Sunday, June 3, 2012


(AKA Tabbouleh/Tabouleh/Tabbouli)

Chris came sailing with us last weekend and to my pre-weekend query of, "What should I not forget to have on board? He replied, "Sunchips and/or dark russet chips. Stuff for tabouli. Oh, also omelettes/boat toast/pancakes, of course but that was obvious." Umm.  I have to admit tabouli has been a "locker staple" on the boat. "Locker staple" meaning I stow a few of the packages of the Fantastic World Foods Tabouli Salad (mostly bulgar plus some dried spices).  If I can scrounge up a couple of vine ripe tomatoes and a cuke along the coast, we have a lunch or dinner salad.  But since this was a real request I decided I'd better make the real thing. After consulting a few recipes I decided on my own version.  Even Chris had no suggestions for improvement.


3/4 c fine or medium grind bulgar (I used Arrowhead Mills organic bulgar wheat)
1 c + 2 T boiling water

Cover and soak until bulgar is tender.

When the water has been absorbed (~ 30 minutes) or longer add:

2 c minced fresh parsley leaves
1 c minced fresh mint leaves
2 c cored chopped tomatoes
1 c chopped cucumber (I used 2 Persian cukes)
1/4 c extra-virgin olive oil
1/4 c freshly squeezed lemon juice
Salt and pepper to taste

If refrigerated after mixed, remove ~half an hour before serving.

This is good served alone or added to pocket bread which has been sliced in half and spread with hummus.

Reviewed 5/29/2017

No comments:

Post a Comment