It’s Saturday morning, and I’ve been waiting all week to try this recipe by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Cookbook.
Here it is – although if you’d prefer sensible, easy to follow instructions rather than my crib notes, just stop by their blog, Real Food Has Curves. I only used two tomatoes instead of four – the original recipe specified eight cherry toms, but I didn’t have any on hand.
The end result is a deliciously textured, flavoursome salad which will keep well in the fridge for several days.
One thing – I was speaking to my friend Dan from Tutus and Ladybeetles today, and she mentioned that she uses couscous in her tabbouleh rather than bulgur (or as it’s known here, burghul). According to Wiki, the two cereals are actually quite similar, although bulgur is lower in GI and therefore probably a bit better for you. But if you’re having trouble finding it, couscous would probably make an acceptable substitute (sorry, Bruce!).
Today’s lunch is tabbouleh with roasted chicken breast and Pete’s marinated feta. Simple and perfect!
Fig Jam and Lime Cordial 
I love Tabouleh! I make one that could be used as a vegetarian meal in itself. I use canned mixed beans (pinto, romano, kidney, navy beans and one or two other kinds in the mix) in mine and bulgar wheat, with lots of parsley, mint, olive oil, garlic, and lemon with a little chopped onion (no real recipe or specific amounts – just however much of each ingredient that you want). I just love it and the longer it marinates in the garlic and lemon, the better. I actually bought the ingredients for it today and will make it tomorrow. There is a Lebanese store not to far from my house that sells Tabouleh, but theirs is mostly parsley and I’m not that fond of their version. I’ll have to try your recipe the next time I make it.
Cat, most versions I’ve tried have been much heavier on the parsley as well, making them more of a condiment than a stand alone meal. Beans sound like a wonderful addition, as does the garlic and lemon – thank you!
You KNOW I love tabbouleh. I guess I like the crunch of it better than couscous. And the increased wheatiness. (And thanks for including the recipe. Love the notes on the card. Actually, very beautiful.)
Loved this recipe, Mark, thank you. Still some in the fridge for Sunday lunch!
My oh my you have such neat writing! Actually I like reading it off your notes although I wouldn’t subject anyone to read my illegible script. Oh and thankyou for the sweet birthday wishes! :)
You’re welcome, Lorraine, hope it was a fun day! :)
That looks wonderful–and thanks for the tip about couscous, as I haven’t yet spotted any bulgur in my local supermarket!
Nancy, the burghul is slightly coarser grained, and I think you’d want to make sure not to overcook the couscous. Not sure how much water you’d need to add to make it work, but I think the end result would be reasonably similar.
I’m a tabbouleh chic anyday with peppered shrimps! Lovely……..
I am a great taboulleh fan too! This is perfect for using up the last of my overwintered leeks which are cowering in the fridge. So I am looking forward to trying this version. Wonderful!
I love your recipe diagram!
My recipes are usually just lists of ingredients with “}” and “+” to denote the action to be taken and oven temp and baking times at the bottom.
Using couscous instead of bulghur is a great idea- I wonder if you could substitute quinoa?
Oz, peppered shrimps! Wow, that’s a gourmet idea… :)
Jo, it’s all this talk of leeks – I went a bit made and bought ten at the markets recently, so I’m looking for leek recipes like mad. This one was perfect. Am trying a wild mushroom and leek soup today too.
Heidi, you probably could substitute quinoa, although I’m not a fan myself. I find if I write out a recipe, I’m less likely to mess it up when it comes to cooking time.. :)
I only discovered tabouleh two years ago (late bloomer, I know), and I like how this version has leeks in it. And thanks for the tip on couscous and bulghur – will look out for the latter at the Flemington market!
Wink, if you can’t find it at Flemington (I never come across it, but I must admit, I’ve never looked either), take a short trip down Parramatta Rd to Harkola in Auburn. They sell all versions of it there in bulk, as well as a myriad of other treasures.
Oh yum, I love tabbouleh. I had a Syrian boyfriend when I was a student who taught me how to make it – it does have parsley, but also mint and lots of tomatoes, cucumbers and spring onions. It’s the lemon that makes it though. One of the joys of making this, is no cooking required.
Am well impressed with your neat notes and thought it was a great inclusion on your blog.
Wow, your handwriting is so pretty. And i’m trying that Tabbouleh today. Would regular balsamic work?
Oh, you had me at caramelized leeks. This is ON the menu.
Choclette, I think the tabbouleh you describe is the more traditional one – the stuff we get here tends to have less burghul and more green stuff!
Sandy, can I please direct you to the original recipe at Real Food Has Curves? I think Mark has given a substitute for the white balsamic…thanks!
Barb, I’m obsessed with leeks at the moment! :)
Anything with bulgar is a huge hit in my house. I make a “salad” of bulgar, radishes, carrots and grilled haloumi with a cumin dressing. My husband asks for it about once a week! Your tannouleh looks so nice!