Wednesday, August 7, 2013

Tabouli ( Oil Free or Traditional )

This is a refreshing & substantial entree salad that is especially enjoyable on a hot summer day. With your homemade dressing already in the fridge, and your Bulgur ready to go, it can be made as quickly as a sandwich.

Making your own Tabouli (also known as Tabbouleh ) will save you lots of money as compared to the deli counter. It's even a lot cheaper this way than buying it as a boxed instant meal (and really no harder to make than the meal-in-a-box version).

This dish travels well, and is the perfect thing for a summer picnic or potluck.

Several hours or a day in Advance:
Combine 1 pound of Bulgur (about 2 1/2 cups) & 3 Cups Cold water in a lidded container. Put in the fridge. (You can estimate amounts for this task. If you end up with too much water, simply drain it well in a strainer, and firmly press out any excess water). If you're in a hurry, you can use hot water to speed absorption time.

Prepare Simply Greek Dressing (Regular or Oil Free)

2 to 4 Diced Tomatoes***
1 to 2 Cucumbers, Chopped***
2 to 4 Tablespoons Dry Parsley*
1/4 Cup Dry Mint*
1/2 Cup Chopped Scallions
Soaked Bulgur (Above)
1/2 Cup Simply Greek Dressing (Regular or Oil Free)
Salt (or Garlic Salt, if you prefer) & Pepper to Taste.

*Traditionally, this salad is made with Fresh Herbs. If you have them, definitely use them : ) You'll want to approximately double the measurements given for dry when using fresh.

** Bulgur is sold in several textures. The bag often has a number: 1 for very fine, 2 for fine, 3 for medium, 4 for coarse. Choose your favorite! I like coarse & chewy, but a lot of other people enjoy fine- refined & delicate. They're all healthful and delicious. Just avoid using "Cracked Wheat" instead of Bulgur - Bulgur is precooked, which means you can just soak it, whereas Cracked Wheat is not pre-cooked. Because it doesn't need to be cooked, Bulgur is a perfect whole grain to have on hand for natural disasters & other emergency preparedness situations.

***Some people like lots of veggies and herbs with a little grain (when I have eaten this dish actually made by Lebanese cooks, it has been heavy on veggies & very light on grain). Others like lots of grain with a little veggies. The amounts are according to personal preference, as well as what you have on hand.

Make Ahead Tip: This recipe does NOT freeze well because of several things - the tomatoes & cucumbers don't freeze, and the grain absorbs the dressing too much. It is best to serve it as soon as it is made. BUT, you CAN prepare the bulgur and keep it in the freezer - that way you can just thaw it & use it when you want. I sometimes prepare twice the bulgur I need, and freeze some for a second use.

This is being shared on Frugal Days, Sustainable Ways


  1. Have you ever tried to make this recipe with quinoa instead of bulgur? I think it would be great!!! ♥ I'm going to give it a try.

    1. I think that would be a great substitute! (even if not the traditional thing) I can't recall if I've done it before or not - we have a friend who was GF for a while, and I used to make a lot of substitutions like that, but I cannot remember if I tried that specific one.


Due to an exceptionally high current spam comment problem, I have turned off comments for the time being.

Note: Only a member of this blog may post a comment.