Tabouli is one of those things that gets better the longer it sits, which is why it's the perfect thing to make a large batch of to eat throughout the week. I love adding a grain like this over a quick salad lunch or as using it as a last minute side with dinner. It's so fresh, so nutty, so texturally complex - you just have to try it. 

Traditional tabouli is dressed with a combination of lemon juice and olive oil but I love the creamy, nutty complexity tahini adds - and a little goes a long way, keeping this recipe high carb and low fat. Speaking of carbs - bulgur, as a grain, is one of the healthiest ones out there - it's loaded with protein, fiber plus a healthy dose of magnesium and vitamin B6 in each serving. Not to mention, it's requires no real cooking, it;s chewy and nutty and filling... and absolutely my new food obsession. 

I am kind of ashamed that my first recipe using bulgur (yes, there will be more) is it's standard application but my tahini dressing infused rendition of this Mediterranean dish it's just too good to keep from you.

Let me know how you like it!  


Serves: 6 • Total Time: 40 min • Active Time: 10 min


  • 3 cups bulgur wheat
  • 3 cups hot (but not boiling) water
  • 2 cups packed fresh parsley
  • 1 cup packed fresh mint
  • 2 large cloves garlic 
  • The juice of one large lemon
  • 2 large firm tomatoes, lightly seeded, chopped in 1/2" pieces
  • 1/2-1 large english cucumber, chopped in 1/2" pieces (depending on how much cucumber you like)
  • 1/4 of one large red onion, chopped fine
  • Cracked pepper to taste

Super Simple Tahini Dressing

  • 3 tbsp tahini
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup or agave
  • 2 tbsp water
  • 1/2 tsp onion powder

1. Add equal parts bulgur and hot water to a large vessel, cover with a lid or plastic wrap and let sit for a half hour. The liquid will absorb and the texture will be chewy and dense, yet tender. If there is any extra water at the end of the process, drain it off.

2. In a food processor finely chop the parsley, mint and garlic and add to the vessel with the bulgur, then add lemon juice and pepper. 

3. Chop the tomato, cucumber and red onion and add to the bowl. Toss to combine. 

4. Make the tahini dressing by combining all ingredients in a small bowl, stir til creamy and smooth. 

5. Add the dressing to the salad and toss again until the entire salad is evenly coated. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

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