Tabbouli (also known as “Tabbouleh”) is a great Middle Eastern salad that is comprised mostly of fresh parsley, scallions, tomatoes, and lemon. Like hummus and tzatziki, it will be found on most mezze tables in small portions as an appetizer for the main course in the eastern Mediterranean regions. I prepare Tabbouli (or Tabbouleh) instead of pasta salad on most summer days. Light and refreshing, this side salad has more veggies in it than carbs, making it an excellent side for diabetics and those watching their weight.
Living in Cyprus and being exposed to a lot of Turkish cuisine, I have come to enjoy making my tabbouli with a bit of a spicy kick. In this version, I add a red pepper paste that adds a bit of color and spice to the traditional Levant dish.
Tabbouleh / Tabbouli
- 1/2 cup fine bulgur or couscous
- 1 cup boiling-hot water
- 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
- 3 scallions, finely chopped (or 1/2 red onion for extra color)
- 2 medium tomatoes, cut into small pieces
- ½ fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Red chili pepper paste, if desired
- Garnish with feta cheese, optional
- Bring 1 cup of water to a boil. Turn off the heat.
- Add bulgur wheat or couscous and shut the lid. Wait for 5 – 10 minutes until all the water has fully absorbed.
- In a large bowl, add the parsley, scallions and tomatoes. Stir in the cooked bulgur or couscous.
- Add seasonings to taste (olive oil, lemon, salt, pepper). Chill and Enjoy!
Note: I like my tabbouleh a little spicy. I add red chili pepper paste which I buy from international stores to give it an extra kick. But be careful, a little bit goes a long way! I suggest trying each teaspoon at a time. Try Sriracha sauce if you don’t have any red pepper paste.
Have any other twists on a great tabbouleh recipe? Let me hear them!
Eat well, my friends.
Discover your inner Aphrodite . . .