Tag Archives: tabouleh

Tabouleh or Bulgur Salad

For day seven of the 101 salad challenge, I went to an old classic.  My mom used to make this salad and as a kid I hated it.  With all the chopped up tomatoes and green things like parsley, there just was nothing to like.   But like many things in life, I have grown to appreciate it as I get older and hopefully wiser.  Bulgur is a great source of whole grains, and it is simple and quick to cook.  It has a courser texture than couscous and is chewier, I feel like I am doing my body good when I eat it.  If you have never used it, go out and buy a bag, soak and enjoy.  Really it’s that simple.  You can even use it as an alternative to rice.

Tabouleh or Bulger Salad

  • 1/2 cup fine bulgur
  • 1 cup boiling-hot water
  • 2 tablespoons olive oil
  • 2 cups finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • 1 pint cherry heirloom tomatoes cut in half, or regular tomatoes cut into 1/4-inch pieces
  • 1/2 seedless cucumber, peeled and cut into 1/4-inch pieces
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Place bulgur in a heatproof bowl.   Pour boiling water over, then cover bowl tightly with the lid, if your’s doesn’t have one then plastic wrap will do.  Let it stand for 15 minutes.   The liquid should be all consumed, however if it isn’t, drain it.
Transfer bulgur to a bowl and toss with remaining ingredients, until combined, serve and enjoy!


Middle Eastern Spiced Chicken and Tabouleh

Sometimes you need a break from pasta and rice, and bulger is just that.  It also plays homage to my middle eastern roots.  This is a quick recipe that can be a weekday dinner ready to serve in 30min or less (closer to 20).  Depending on how dry you like your chicken (kidding).  Those that know me know, that I like no traces of pink, to the point of taking a perfectly BBQed chicken and sticking it in the microwave to ensure that any remaining moisture is sucked out of it.

This recipe was adapted from Canadian Living.  Love them!

Middle Eastern Spiced Chicken

  • 3-4 chicken breasts, or 6-8 thighs
  • 2 Tbsp olive oil
  • 1 tsp dried mint
  • 1/2 tsp coriander, salt and pepper
  • a shake of cinnamon and cloves (1/8 tsp or so)
  • 2 cloves garlic minced in press
  1. Mix all the of the above in a bowl with the chicken and let it marinate while the bulger is cooking


  • 1.5 cups bulger
  • 1 cup chopped curly parsley
  • 2 green onions
  • 1/4 c lemon juice ( I use the bottled kind, but I am sure the real thing is better)
  • 2 Tbsp olive oil
  • salt and pepper
  1. Boil 3 cups of water and add it to a large bowl with the bulger let stand for 15 min, drain any remaining water and return to bowl.  Add the remaining ingredients and toss.
  2. Place chicken on bbq (spray with Pam first to prevent sticking) and grill till cooked through.

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